These extraordinary quesadillas are made with brie cheese, chipotle-seasoned cooked chicken and caramelized onions, and served with a fresh salsa of mango, jicama and red bell pepper.

Brie and Chicken Quesadillas

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 (or regular) flour 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 ground cumin
Salt and pepper to taste
2 cilantro sprigs

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.
3. 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.
4. Combine mango, jicama, red pepper, cumin, salt, and pepper to create salsa. Garnish with salsa and cilantro sprig.

Makes 2 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.