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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chipotle Chicken, Apricot and Brie Quesadillas

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Chipotle Chicken, Apricot and Brie Quesadillas

After a long break from Texmex/Mexican cuisine I was back into the zone and craving more. I also wanted to use some fresh local ingredients and I remembered seeing a chicken, apricot and brie panini on good Life {eats} which sounded like a good combo. I immediately thought about doing a quesadilla version but I knew that I would need some heat so I added some chopped chipotles in adobo sauce. I followed that with some cilantro, and green onions and I was just about done. For the apricots, I decided to grill them first and I thought that since brie goes well with jams that a bit of apricot preserves would both enhance the apricot flavour and add a nice touch of contrasting and balancing sweetness. I like to cook my quesadillas stove top in a pan as I am always able to get them nice and golden brown and slightly crispy on the outside and ooey gooey and melted and good on the inside and this time was no different. The chipotle chicken, apricot and brie quesadillas turned out really well! I liked the combination of the spicy chipotle chicken along with the apricots and the melted cheese all wrapped in crispy tortillas. The touch of sweetness from the apricot preserves worked just as well in these quesadillas as they do in grilled cheese sandwiches and I am going to enjoy experimenting some more with the new combo.

Chipotle Chicken, Apricot and Brie Quesadillas

Chipotle Chicken, Apricot and Brie Quesadillas

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 1
ingredients
  • 1/4 cup chicken (cooked and shredded)
  • 1 tablespoon apricot preserves
  • 1 chipotle in adobo sauce (chopped)
  • 1 green onion (sliced)
  • 1 tablespoon cilantro (chopped)
  • a touch of butter
  • 2 large tortillas
  • 1 apricot (sliced in half, stoned, grilled and thinly sliced)
  • 4 ounces brie (thinly sliced)
directions
  1. Mix the chicken, apricot preserves, chipotle in adobo sauce, green onion, cilantro in a large bowl.
  2. Melt the butter in a large pan.
  3. Place a tortilla into the pan and swirl it around in the butter and set aside.
  4. Repeat for the other tortilla and leave it in the pan.
  5. Spread the chicken mixture, apricot and brie on the tortilla and top with the other tortilla.
  6. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.
Similar Recipes:
Turkey and Cranberry Quesadillas
Apricot Chicken Curry
Fig and Brie Panini with Prosciutto
Monte Cristo Quesadillas
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Reader Interactions

Comments

  4. Anonymous says

    OMG ! I had to avert my eyes to prevent myself from gaining weight just looking at those ooey gooey brie filled yummies.

    Reply

  12. Jenn says

    WOW!! That's one really stuffed quessdilla. I love the addition of the apricots. Interesting flavors you got going on here. Now pass me some!

    Reply

  44. Anonymous says

    My wife and I just finished eating your quesadillas. We made them with leftover duck instead of chicken. Very good.

    Reply

  49. Emily says

    Kevin – I'm a new reader to your blog by way of Jenn at The Whole Kitchen blog. I love your site and want to try so many recipes. I made the quesadillas last night for dinner and they were delicious – great combo of flavors. I used prosciutto instead of chicken as I had it on hand, but I'll definitely be reading on a regular basis and trying your recipes.

    Reply

  53. TKTC says

    Finally made these last night after bookmarking them. Fantastic. Seriously they turned out as tasty as they were pretty on the plate- Thank you!

    Reply

  55. Nora Crane says

    This has been a consistent go-to recipe when I’m out of ideas for dinner. Years later it’s still a hit.

    Reply

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