Chicken Quesadillas with Apples and Brie

By Madge Baird
November 15, 2016

Photographs by Susan Barnson Hayward chicken quesedilla

Photographs by Susan Barnson Hayward

Make the most of the season of apples with this quick to prepare recipe.

Makes 4 servings

2          teaspoons olive oil
½        cup thinly sliced leek, including white and tender green parts
2          large crisp sweet apples, cored and thinly sliced
2          teaspoons white balsamic or distilled vinegar
2          teaspoons demerara sugar or brown sugar
¼        teaspoon salt
1 ¼     cups cubed Brie cheese
1 ¼     cups roasted chicken, cut into small bite-size pieces
4          flour tortillas

Heat oil in large frying pan. Sauté leek over medium-high heat for 2 minutes, stirring once.

Add apple slices and sauté until apple begins to soften (a little brown color adds flavor, but avoid burning). Sprinkle with vinegar, sugar, and salt.

Add cheese and chicken to frying pan. Cook over medium-low heat until cheese is melted and chicken is hot. Mix all ingredients together well and spoon onto center of warm tortillas; fold in half.

Photographs by Susan Barnson Hayward from How D’ya Like Them Apples by Madge Baird, reprinted by permission of Gibbs Smith.


This original recipe first appeared in the Fall 2016 issue of City Style and Living Magazine.

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