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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.