Grilled Chicken Quesadillas Recipes

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:

• Preheat panini grill.
• Sprinkle Chicken breasts with Natures Season and coat with oil. Brown both sides of chicken on panini press of flat grill.
• Slice chicken into small cubes and put in bowl.
• Spray bottom of one flour tortilla and put sprayed side down on large plate.
• Sprinkle generously with shredded mexican cheeses all the way to the edges.
• Top with diced chicken breasts.
• Top with sliced green onions.
• Top with cilantro.
• For added kick you can add jalapeno peppers if desired.
• Top with second flour tortilla.
• Spray top of shell with Pam.
• Carefully move whole quesadilla onto heated grill.
• Flatten.
• When cheese starts oozing out of sides take off carefully and put into plate.
• Cut into 8 equal triangles with pizza cutter.
• Serve on plate with taco sauce, guacamole, and sour cream.
• Watch them disappear!

FIRE-GRILLED CHICKEN QUESADILLA

Steps:

• For the quesadilla: Prepare a grill for medium-high heat.
• Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl.
• Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper.
• Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla.
• For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper.
• Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream.

GRILLED CHICKEN QUESADILLAS

Steps:

• Quesadillas:.
• Combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken frommarinade, discard marinade.
• Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done. Cut chicken into thin strips.
• Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
• Cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned. Cut each quesadilla into quarters.Serve with desired toppings.
• Cilantro-Pecan Pesto:.
• Process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.With processor running, pour remaining oil through chute in a slow steady stream, process until smooth. Cover and chill upto 5 days or freeze up to 1 month. 3/4 cup.

GRILLED CHICKEN QUESADILLAS

Steps:

• Remove skin from chicken breasts.
• Place in boiling water with 2-3 teaspoons of chile powder.
• Boil until no longer pink, remove from water and let cool.
• Once cool, remove from bone and place in food processor.
• Add cilantro, green onion, salt in with chicken.
• Sprinkle with chile powder to taste.
• Pulse until mixture is pretty fairly ground up.
• Place in large bowl and add cheese. Stir to combine well.
• Heat a large frying pan. Spay one tortilla with nonstick spray.
• Place in pan. Layer chicken mixture onto tortilla and top with another. spray the top of that one.
• Once the underside is a golden brown, carefully flip with a large spatula.
• Remove from heat and use a pizza cutter to cut into triangles.
• Place in a warm oven until you have used all the ingredients.
• Serve with salsa and sour crem.