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 ...

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