Brie and Chicken Quesadillas

Servings: 2


2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon chipotle purée
4 ounces chicken breast, julienned
6 ounces Wisconsin brie cheese
2 red chili tortillas
1/4 cup yellow onion, julienned
1 mango, peeled, seeded, diced
1 cup jicama, peeled, diced
1/2 red bell pepper, diced
1/2 teaspoon cumin
salt and pepper to taste
2 cilantro sprigs

Cooking Directions:

Combine olive oil, garlic, and chipotle purée. Rub on chicken and sauté until cooked. Set aside.

Remove rind from Brie and discard. Spread brie on tortilla. Caramelize yellow onion in 1 teaspoon 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 with salsa and cilantro sprig.

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