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Wisconsin Brie and Chicken Quesadillas
1 Min Read
Joanna Lefebvre
YIELD: 8 servings
8 Tbsps. olive oil
8 tsps. garlic, minced
4 tsps. chipotle purèe
16 oz. chicken breast, julienned
24 oz. Wisconsin Brie cheese
8 red chili tortillas
1 cup yellow onion, julienned
4 mangos, peeled, seeded, diced
4 cups jicama, peeled, diced
2 red bell peppers, diced
2 tsps. cumin
salt and pepper to taste
8 cilantro sprigs
Combine olive oil, garlic, and chipotle purèe Rub on chicken and sautè until cooked.
Set aside. Remove rind from brie and discard. Spread Brie on tortillas.
Caramelize yellow onion in 4 tsp. oil. Sprinkle on tortilla. Sprinkle chicken on tortilla and fold over. Brown on each side in a cast iron skillet.
Combine mango, jicama, red pepper, cumin, salt and pepper to create salsa. Garnish tortillas with salsa and cilantro sprig.
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