Napa Valley Quesadilla with Jalapeno Jelly!

This is an old Chevy's recipe that they took off the menu while I was still working there so 5 years ago. Russ and I really like it so we make it on a regular basis. This was the first time that I made the jelly, but it turned out great! The jelly only lasts about a week so be prepared to eat it, freeze it or toss the lefovers out.

Taste of Napa Valley Quesadillas

Yield: 1 serving
Garlic-herb tortillas 3 (I used regular burrito size tortilla and when you are seasoning them with the parmeasan I also seasoned them with dried Rosemary and basil)
Parmesan cheese 1/4 oz.
Monterey Jack cheese 1 1/2 oz.
Brie cheese 1 1/2 oz.
Chicken breast, diced 2 1/4 oz.
Caramelized onions 1 1/2 oz.
Granny Smith apples, sliced 9 slices
Jalapeño jelly (recipe follows) 1 1/2 oz.

1. Place tortillas on a medium-hot grill.(That is how Chevy's does it - I use a pan on the stove) Sprinkle 1/8 oz. Parmesan cheese evenly over surface of each tortilla, then top with Monterey Jack cheese, Brie cheese, chicken and onions. Grill until cheese melts.

2. Add 2 apple slices. Fold tortillas in half; remove from grill.


Jalapeño Jelly
Yield: 3 cups
(It makes a lot, so you might either want to cut it in half, or freeze some for next time) It only last about a week.

Red bell peppers, diced 3/4 cup
Green bell peppers, diced 3/4 cup
Jalapeño peppers, minced 1/3 cup
Sugar 2 3/4 cups
Red-wine vinegar 1/2 cup
Lime juice 1 tablespoon
Liquid pectin 6 tablespoons
1. Combine red and green peppers, jalapenos, sugar, vinegar and lime juice in sauce pan; stir until sugar dissolves.

2. Transfer mixture to a blender; blend briefly. Pour back into saucepan. Bring to a boil; reduce flame; simmer 5 minutes. Stir in pectin; return to high heat; boil for exactly 1 minute. Remove from heat; cool.

ENJOY!