Wisconsin Brie And Chicken Quesadillas

  • Yield: 2 servings


2tablespoons olive oil
2teaspoons garlic, minced
1teaspoon chipotle puree
4ounces chicken breast, julienned
6ounces Wisconsin Brie cheese
2 red chili tortillas
1/4cup yellow onion, julienned
1 mango, peeled, seeded, diced
1cup jicama, peeled, diced
1/2 red bell pepper, diced
1/2teaspoon cumin
1/4teaspoon salt, or to taste
1/8teaspoon black pepper, or to taste
2 cilantro springs


  1. Combine olive oil, garlic, and chipotle purée. Rub on chicken and sauté until cooked. Set aside.
  2. 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.
  3. Combine mango, jicama, red pepper, cumin, salt, and pepper to create salsa. Garnish with salsa and cilantro sprig.

Recipe courtesy of the Wisconsin Milk Marketing Board