Grilled Chicken And Vegetable Quesadillas Recipes

SMOKY GRILLED CHICKEN & VEGETABLE QUESADILLAS

Steps:

• Pound the chicken breast to an even thickness (not to make it thin but evened out).
• Combine the marinade ingredients in a plastic zipper bag with the chicken breast. Push air out of the bag and seal. Massage the marinade into the chicken and leave in the refrigerator overnight.
• Combine the olive oil, cilantro and splash of lime juice in a bowl for basting the grilling vegetables.
• Heat the grill to 350. Clean and oil the grate. Place the chicken on the grate and allow to cook for 2 minutes with the grill lid down; rotate 90 degrees and grill an additional 2 minutes. Repeat on the opposite side. The chicken is done when an instant read thermometer registers 160 degrees. Remove chicken from grill and allow to rest.
• Lightly brush the onion on all sides and place on the grill. Once grill marks form, turn to a different side. Allow to grill 4-5 minutes until it begins to soften.
• Lightly brush the peppers and place them on the grill. Also place the corn on the grill but do not brush with olive oil.
• Continue to turn the peppers as grill marks form and they begin to soften (their color will begin to change as well). Rotate the corn as char marks form and the color deepens. Lightly brush the corn with the olive oil mixture and rotate it after about 1 minute a side (4 rotations). Remove all the grilled vegetables and allow them to cool slightly.
• Once vegetables are able to be handled comfortably, slice the bell peppers into slender strips vertically. Slice the Anaheim chilies horizontally (across the chile). Remove the corn from the cob with a large kitchen knife. Cut off the onion root and remove the toothpick if used. Cut into slices vertically. Slice the chicken into ¼-inch slices across the chicken breast. Refer to photos for guidance. Note: if the skin of the peppers becomes blackened, it can be peeled off and just the pepper itself used in the quesadilla.
• Lower the grill temperature to medium-low or 300 degrees. Place a sheet of heavy foil over half of the grill. Warm the corn tortillas on the exposed side of the grill for 1-2 minutes per side allowing them to soften and warm.
• Place the tortillas on the foil and combine a mixture of the grilled chicken, vegetables and 1/3 cup of the grated cheese. Place a second tortilla on top and close the grill. Allow the quesadillas to heat until the cheese has melted. Remove, slice in half and serve immediately.

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Steps:

• 1. Preheat grill to medium-high heat.
• 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
• 3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
• 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
• 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
• 6. Garnish with Avocado-Tomato Salad, posted separately if desired.

GRILLED CHICKEN QUESADILLAS

Steps:

• 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

CHICKEN AND VEGETABLE QUESADILLA

Steps:

• 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
• 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
• 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
• 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
• 5. Cut each quesadilla into quarters. Top with salsa.