Thursday, June 23, 2005

Wisconsin Brie and Chicken Quesadillas

I found this recipe for Wisconsin Brie and chicken quesadillas in the May 2005 issue of Food Management, a trade journal that I receive at work.

I used a jalapeno wrap for the test recipe. I couldn't find red chile tortillas at the local discount market.


Use the fruit salsa recipe provided or substitute your favorite style. You can also substitute any type of tortilla desired.

4 mangos, peeled, seeded, diced
4 cups jicama, peeled, diced
2 red bell peppers, diced
2 teaspoons cumin
Salt and pepper, to taste
8 tablespoons olive oil
8 teaspoons garlic, minced
4 teaspoons canned chipotle chiles in adobo, pureed
16 ounces chicken breast, julienned
24 ounces Brie
8 tortillas, red
1 cup onion, julienned
8 cilantro leaves, whole

Combine mango, jicama, red pepper, cumin, salt and pepper to create salsa. Set aside in refrigerator. Combine olive oil, garlic and chipotle paste. Rub on Chicken and saute in cast iron skillet over medium heat until done. Set aside.

Remove rind from Brie and discard. Spread Brie on tortillas. Caramelize onions in 4 teaspoons oil. Sprinkle chicken on tortilla and fold over. Heat quesadilla on each side over medium heat until tortilla starts to brown and cheese melts. Garnish with salsa and cilantro sprig.

This recipe is adapted from the Wisconsin Milk Marketing Board.

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