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Chef Teaspoon
 Jun 26, 07 - 10:05 AM |
Chipotle Chicken Double Stack Quesadilla
2 Chicken breasts, boneless and skinless 1 tbsp. Olive oil Salt & Pepper to taste 1/4 cup Robert Rothschild Farm (Hot Pepper Peach Chipotle Sauce) 6 Flour tortillas Brie Cheese 2 Peaches Brush chicken breasts with olive oil and season with salt (salt substitute) and pepper. Place on baking sheet and bake at 375 degrees for 25-30 minutes. Remove from oven and allow to cool, then cut chicken into very thin slices. In a mixing bowl, combine the Hot Pepper Peach Chipotle Sauce with the shredded chicken. Make sure chicken is completely coasted in the sauce. Place some shredded chicken on 2 tortillas. Remove rind from Brie, slice very thin and layer on top of chicken, then cover with another tortilla. Slice some peaches very thin and place on top of the second tortilla. Slice some Brie very thin and layer on top of the peaches, then cover with a third tortilla. Bake at 375 degrees for 10-12 minutes. You can also place in a Panini grill for a few minutes instead of baking in an oven. To serve, cut into wedges, arrange on a plate and drizzle some additional Hot Pepper Peach Chipotle Sauce over the top. Yummmmm!!!!!!! Teaspoon 
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