Perfect for summer or any weeknight meal, our Chicken Quesadillas Recipe with fresh basil, spicy sweet chili sauce, brie and a Balsamic glaze drizzle couldn’t be easier. So good!
In the lazy hot days of summer, with some leftover chicken on hand and some juicy ripe peaches, you can have a snack, dinner or appetizer on the table in just over 10 minutes. I’m definitely good with that.
There are hundreds of quesadilla combos to choose from of course. My main inspiration was peaches which have just come into season in Ontario Canada. I also had some chicken and brie in the fridge, so…. The combination is really tasty and has a little bit of sweet heat if you care to add it. The outside is crispy. The inside is melty and delicious. And I think I mentioned how easy these quesadillas are to make. To make things even simpler, I use a bottled balsamic reduction glaze, but I’ve added instructions on how to make your own if you prefer.
I love to serve these chicken quesadillas with a tropical fruit salad.
Tips for How To Make Chicken Quesadillas
- Most agree that the half moon technique is best. In other words, use one tortilla, fill half of it, then fold it in half before flipping instead of trying to flip two separate tortillas with the filling in between.
- Don’t fill the tortillas too much or the filling will leak out. Keep it simple.
- Spray the pan or the tortillas with oil for added crispiness. Don’t use olive oil.
- Get all your ingredients prepped ahead, then build and cook the quesadillas right in the skillet (or pancake griddle).
Tailor To Your Taste
- Vegetarian option: Just leave out the chicken. Just as good!
- If you don’t like spice/heat, leave out the sweet chili sauce and drizzle a bit of honey on instead (or a pinch of brown sugar).
- Add a small amount of butter to the pan instead of the oil.
- Use mango instead of peaches
- Other quesadilla combinations:
- sauteed mushrooms, baby spinach and fontina cheese
- peach salsa and harvarti cheese
- chopped olives, peppers and feta cheese
- sauteed chopped beef/hamburger, BBQ sauce and cheddar
- Gruyere cheese and fig or peach jam
- salsa and cheese
- olive tepanade and Monterey Jack cheese
Peach, Chicken and Brie Quesadilla Recipe
- 1 large or 2 small ripe peaches, thinly sliced (no need to remove skin)
- 3/4 cup chopped cooked chicken
- 3 oz brie cheese. No need to remove rind. (8 slices 1/4 inch thick).
- 1 tbsp (or more) of chopped fresh basil (or chives)
- 4 tsp spicy sweet chili sauce (or to taste)
- 2 flour tortillas 6-8 inch
- Balsamic glaze for a drizzle finish (optional)
- MAKE THE QUESADILLAS: Heat 10-12 inch cast iron or other skillet to medium. Spray skillet with oil. Place two tortillas in skillet. On half of each tortilla, layer chicken, peaches, basil (or chives). Drizzle on some sweet chili sauce then add cheese on top. Fold over tortilla to make two half circles/moons. Let cook for about 2 minutes per side or until golden brown and cheese is melted. (TIP: If desired, place a heavy skillet on top of quesadillas while cooking to keep layers in place.) Transfer to cutting board.
- SERVE: Cut each quesadilla into 2-4 wedges, slicing down firmly with a knife. Drizzle with balsamic glaze (NOTE 1) if using.
- To make your own balsamic glaze: Heat 1/4 cup Balsamic Vinegar and 1/2 Tablespoon honey, maple syrup or brown sugar in a saucepan until it start to bubble. Lower the heat a bit and continue cooking for 5-6 minutes until reduced by half and it coats the back of a spoon. (I often use a store bought balsamic reduction/glaze)
Here’s another one of our favorite ways to use summer ripe peaches:
Chicken Lettuce Wraps (PF Chang-ish) Get the recipe