Three Cheese Quesadilla
- 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.
Recipe courtesy of Edison Mays
Recipe courtesy of Rachael Ray