Recipe courtesy of Edison Mays Jr.
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45 min
15 min
10 min
20 min
24 pieces



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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