- Butter, for sauteeing
- 10 (10-inch) flour tortillas
- 1 medium wheel double cream brie cheese
- 1 cup grated Swiss cheese
- 1 cup Cheddar
- 2 large sweet onions, sliced and grilled
- 2 to 3 roasted red bell peppers, julienne
- 6 grilled chicken breasts, sliced thinly
- 1 cup sour cream
- 3 tablespoons minced chives
Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.
Cook's Note: We recommend, if you want it extra cheesy just add more cheese. Work with the brie when it is cold, it will be easier to cut.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.