Ingredients

• Butter, for sauteeing
• 10 (10-inch) flour tortillas
• 1 medium wheel double cream brie cheese
• 1 cup grated Swiss cheese
• 1 cup Cheddar
• 2 large sweet onions, sliced and grilled
• 2 to 3 roasted red bell peppers, julienne
• 6 grilled chicken breasts, sliced thinly
• 1 cup sour cream
• 3 tablespoons minced chives

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Instructions

1. Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
2. Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.