• 2 cup(s) plum roma tomatoes, chopped
• 1 small yellow onion, chopped
• 3 clove(s) garlic, minced
• 3 tbsp lime juice (fresh)
• 2 chipotle peppers in adobo sauce, minced
• 1/2 tsp salt
• 1/2 cup(s) green onion(s), minced
• 1/4 cup(s) fresh cilantro, chopped
• 4 chicken breast halves, boneless skinless, cooked and finely chopped
• 4 1/2 oz green chiles, chopped
• 8 flour tortillas
• 8 oz brie cheese, diced
|  | 1. For the salsa - stir together first 6 ingredients, 1/4 cup of the green onions, and a little less than the 1/4 cup of cilantro (leave a little to sprinkle in the tortillas). Cover and chill salsa for at least 1 hour.
2. Stir together remaining green onion, cooked and finely chopped chicken, and diced green chiles.
3. Place 4 tortillas on a large, lightly greased baking sheet. Top each evenly with brie and chicken mixture. Sprinkle with a little extra cilantro and top with remaining 4 tortillas, pressing down slightly on each.
4. Bake at 425 degrees for 8-10 minutes or until cheese melts. Cut each into wedges and serve with salsa.
Cooking option: Cook two quesadillas at a time (each folded in half) in a skillet coated with cooking spray. |
