Wisconsin Brie and Chicken Quesadillas
Joanna Lefebvre
Sun, 2005-05-01 12:00
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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