Chicken-and-Brie Quesadillas with Chipotle Salsa

Name: Chicken-and-Brie Quesadillas with Chipotle Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 227 grams Brie, trimmed and diced; 2 teaspoons minced canned chipotle chiles in adobo sauce; 237 milliliters finely chopped cooked chicken; 8 7-inchs (7-inch) flour tortillas; 118 milliliters chopped fresh cilantro, divided; 3 garlic cloves, minced; 128 grams diced green chiles, drained; 5 green onions, minced and divided; 3 Tbsps fresh lime juice; 1 small onion, chopped; 473 milliliters chopped plum tomato; 1 teaspoons salt

Chicken-and-Brie Quesadillas with Chipotle Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 12. One portion of this dish contains roughly 10g of protein, 9g of fat, and a total of 194 calories. Head to the store and pick up chiles, salt, plum tomato, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir together first 6 ingredients, 1/4 cup green onions, and 1/4 cup cilantro.

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Green Onions

Cilantro

Let stand 1 hour.

Stir together remaining green onions, remaining 1/4 cup cilantro, chicken, and diced green chiles.

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Diced Green Chiles

Green Onions

Cilantro

Whole Chicken

Arrange 4 tortillas on a large baking sheet greased with vegetable cooking spray. Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.

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Vegetable Oil Cooking Spray

Tortilla

Whole Chicken

Cheese

Equipment you will use

Baking Sheet

Bake at 425 for 8 to 10 minutes or until cheese melts.

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Cheese

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Oven

Cut into wedges, and serve immediately with salsa.

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Salsa

Note: Freeze remaining chipotle chiles in adobo sauce, if desired.

Ingredients you will need

Canned Chipotle Chiles In Adobo

Sauce

Equipment

Baking Sheet

Oven

Ingredients

Servings:

227grams

Brie, trimmed and diced 2teaspoons

minced canned chipotle chiles in adobo sauce 237milliliters

finely chopped cooked chicken 87-inchs

(7-inch) flour tortillas 118milliliters

chopped fresh cilantro, divided 3

garlic cloves, minced 128grams

diced green chiles, drained 5

green onions, minced and divided 3Tbsps

fresh lime juice 1small

onion, chopped 473milliliters

chopped plum tomato 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.