Chicken and Brie Quessadilla with Carmalized Onion and...

A Chicken and Brie Quessadilla with Caramelized Onions and Chipotle Mango Salsa in a Parmasean Encrusted Tortilla.

There use to be a restaurant that served a quessadilla similar to this one but one day they took it off the menu, never to return. I was so bummed because I really really liked it. This is my recreation. I'm pretty excited about this one. It's a definite keeper.

I hope my pictures can entice you!

I used my cheese I got from the nice people at Ill De France. They sent me a wheel to sample and I first used it on a cheese tray that I made a few weeks ago. It was a mild creamy cheese that went well with sweet or savory flavors. It was delightful and I knew right away that I would use the rest of this cheese on these quessadillas.

This was the best quessadilla I have ever made.

I used the mango salsa in the quessadillo, and again when I found my bottle of Chipotle Mango Grill Sauce. I love this stuff. It also comes in a Raspberry Chipotle as well. All those options are tasty in this quessadilla.

I started by sauteing my onions. I let them cook slow and slow until they were nice and caramelized. When they were done, I transferred them to a small bowl. Then I put my flour tortilla in the pan and warmed up one side. Then I flipped it over.

I added two slices of Ille De France Brie cheese.

Then the caramelized onions.

Grilled chicken pieces.

You could use leftover chicken or buy a rotisserie chicken.

Now for the fresh Chipotle Mango Salsa.

Or your Chipotle Mango Grill Sauce!


Fold it over


Grate some fresh Parmesan over the top.

Flip it over and grate some more Parmesan cheese on the other side.

Flip it over one one more time to encrust the cheese.

Plate it and enjoy!

Chicken and Brie Quessadilla

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Chicken and Brie Quessadillas
Tortilla
Brie cheese
caramelized onions
grilled chicken meat
Chipotle Mango Salsa (see Note)
Parmesan cheese grated
Heat oil in skillet. Place tortilla in warmed pan for just a minute to warm. Heat slightly and flip over. Place 2 slices cheese in tortilla. Then layer on onion, chicken, and a spoonful of mango salsa. Fold tortilla over and grate Parmesan cheese over the top. Flip and fry till cheese is browned on tortilla. Grate more Parmesan cheese on this side and then flip one more time and cook till cheese melts and chicken is warm.

Note: For the Mango Salsa, I just bought a store bought container or Mango and Peach Salsa and added a dash of Chipotle powder.

Chipotle Mango or Chipotle Raspberry grill sauce can be substituted for the mango salsa.

Caramelized Onions
1 onion
1/2 tsp sugar
oil
Slice onions into 1/4-inch wide rings.
Heat oil in heavy skillet.
Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.