Chipotle Chicken, Apricot and Brie Quesadillas

October 31, 2013

Here's a game-day appetizer to make winners out of everyone. Quesadillas are the perfect finger food, and these chicken, apricot and brie bites are no exception. Sweet apricot, spicy chipotles in adobo sauce and creamy, salty brie round out this stuffed-to-the-seams, quintessential quesadilla from Closet Cooking.

Chipotle Chicken, Apricot and Brie Quesadillas
Courtesy of Closet Cooking

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)

Mix the chicken, apricot preserves, chipotle in adobo sauce, green onion, cilantro in a large bowl.

Melt the butter in a large pan.

Place a tortilla into the pan and swirl it around in the butter and set aside.

Repeat for the other tortilla and leave it in the pan.

Spread the chicken mixture, apricot and brie on the tortilla and top with the other tortilla.

Cook until the quesadilla is golden brown on both sides and the cheese is melted.

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