Easy Cheesy Chicken Quesadilla Recipe
This easy cheesy chicken quesadilla recipe with brie cheese, peaches, fresh basil, spicy sweet chili sauce and a balsamic glaze drizzle is gooey and bursting with fresh flavors in just over 10 minutes.
Servings (change as needed): 2
Ingredients
- 1 large or 2 small ripe peaches, thinly sliced (no need to remove skin)
- 3/4 cup chopped cooked chicken
- 3 ounce brie cheese. No need to remove rind. Note 1 (8 slices 1/4 inch thick).
- 1 tablespoon (or more) of chopped fresh basil (or chives)
- 4 teaspoon spicy sweet chili sauce (or to taste)
- 2 flour tortillas 6-8 inch
- Balsamic glaze for a drizzle finish Note 2 (optional)
Instructions
- MAKE THE 2 QUESADILLAS: Heat 10-12 inch (25- 30 cm) cast iron or non stick skillet to medium heat. Spray skillet with oil. Place two tortillas in skillet. Half of each tortilla can stand up along the side of the skillet if you don't have room. On half of each tortilla, layer chicken, peaches, basil leaves. Drizzle on some sweet chili sauce then add brie on top. Fold over tortillas 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 or pizza cutter. Drizzle with balsamic glaze if using.
Notes
- Cheese alternatives: Some good choices for melty cheeses are Mozzarella cheese, Cheddar cheese, Monterey jack cheese, Colby jack, a Mexican grated blend, Gruyere, Fontina, Havarti.
- To make your own balsamic glaze: I often use a store bought balsamic reduction/glaze but you can also make your own: 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.
- Variations and substitutes:
- Vegetarian option: Leave out the chicken. Just as good!
- Gluten-free option: buy gluten free tortillas
- Low carb version: buy low carb tortillas and skip the sweet chili sauce.
- Instead of sweet chili sauce, drizzle on a bit of honey or maple syrup
- Add a small amount of butter to the pan instead of the oil for a richer flavor.
- Use mango, apricots, thinly sliced apples or pear instead of peaches.
- Make ahead:
- To freeze: flash freeze on a tray for 30 minutes, then place in an airtight container in the freezer for up to 2 months.
- To reheat: Stovetop – heat on medium-high heat for 1 minute per side. Microwave – on High in 30 second increments (it won’t be crisp this way). Toaster oven – preheat the oven to 350°F/177C and place the quesadilla on a baking sheet. Bake for 5 to 7 minutes, flipping it once, until it’s hot and the cheese is melted.
- To freeze: flash freeze on a tray for 30 minutes, then place in an airtight container in the freezer for up to 2 months.
Serving: 0g | Calories: 377kcal | Carbohydrates: 30g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 611mg | Potassium: 387mg | Fiber: 2g | Sugar: 13g | Vitamin A: 549IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg