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Chipotle Chicken Double Stack Quesadilla

Our Hot Pepper Peach Chipotle Sauce adds a new and unique flavor to these quesadillas.

Ingredients

  • 2 Chicken breasts, boneless, skinless
  • 1 Tbsp. Olive oil
  • Salt and pepper to taste
  • 3/4 cup Robert Rothschild Farm Hot Pepper Peach Chipotle Sauce
  • 6 Flour tortillas
  • Brie cheese
  • 2 Peaches
  • Directions
    1. Brush chicken breasts with olive oil and season with salt and pepper. Place on a baking sheet and bake in a 375 degrees F oven for 25-30 minutes. Remove from oven and allow to cool, then shred chicken with a fork (or cut into very thin slices).
    2. In a mixing bowl, combine the Hot Pepper Peach Chipotle Sauce with the shredded chicken. Make sure chicken is completely coasted in sauce. Place some shredded chicken on 2 tortillas.
    3. 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 peaches, then cover with a third tortilla.
    4. Bake in a 375 degrees F oven for 10-12 minutes. You can also place in a pannini grill for a few minutes instead of baking in an oven.
    5. To serve, cut into wedges, arrange on a plate and drizzle some additional Hot Pepper Peach Chipotle Sauce over top.

Products used in this recipe

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