Chicken Quesadillas On George Foreman Grill Recipes

SIMPLE BONELESS GRILLED CHICKEN BREAST RECIPE

Steps:

• Start with good even cut 1/2″ thick chicken breasts. Lightly coat both sides with olive oil. On a plate mix pepper, salt, paprika and parsley flakes and place chicken in mixture to generously cover both sides. At this point, take a fork and pierce the chicken several times. This will help distribute the seasonings as well as help tenderize the meat.
• Preheat you George Foreman Grill for at least 5 minutes with the lid closed. Preheating is very important. Use high setting if your grill has it. Once grill is ready, place meat on grill and close lid. Grill for about 5 minutes then rotate meat 1/4 turn. Grill for another 2 minutes then check for doneness. Make sure there is NO pink in the middle. Grills can vary in temperature so you may have to adjust cooking times but this will give you an excellent starting point. You'll be amazed how wonderful this chicken can be.

GRILLED CHICKEN AND CHEESE QUESADILLAS RECIPE

Steps:

• If the breast is thicker than 3/4 inch, place it on a cutting board that is lined with plastic wrap. Add another piece of wrap on top of the breast. Pound the breast with a meat mallet to 1/2 to 3/4 inch thin. Coat the breast completely with EVOO. Season all sides with chili powder, salt, and pepper. Set aside while you prepare the grill.
• Preheat your Foreman grill on high with the top closed for approximately 5 minutes.
• Place the chicken on the grill and close the top. Grill for 4 to 5 minutes or until juices run clear. Check with a digital meat thermometer. You are looking for an internal temperature of at least 165°F.
• Remove the chicken to a cutting board and allow it to rest while you prepare the pico de gallo. In a medium bowl, combine the tomato, jalapeno, scallion, cilantro, lime, salt, and pepper.
• Slice the chicken thinly. Brush EVOO on one face of each tortilla. Turn 2 tortillas over so the oiled face is down. Place 1/2 of the cheese on two of the tortillas. Add the chicken equally divided to each tortilla. Spoon the pico de gallo equally on top of the chicken. Top with the remaining cheese. Place another tortilla, unoiled face down, on top of the cheese.
• Grill each assembled quesadilla with the top closed for 5 minutes or until the cheese has melted and there are golden grill marks. You might have to do this one at a time, depending on the size of your Foreman grill.
• Remove the grilled quesadillas to a clean cutting board and cut into 4 equal triangles. Serve immediately while still warm with plenty of napkins and previously prepared side dishes.

CHICKEN QUESADILLAS ON GEORGE FOREMAN GRILL RECIPE

Steps:

• Cut chicken into strips and marinate with fajita seasoning in a plastic bag. Preheat the George Foreman grill until the indicator light turns off, and cook the strips for 6-8 minutes or until cooked through. Coat peppers and onions with olive oil and grill for 5 minutes or until done. Line a tortilla with strips, cheese, salsa, peppers, and onions - be careful not to overfill! Fold in half and place on grill, making sure the open side is facing up so the fillings don't run down the incline. Cook 3-5 minutes until slightly browned, and serve with sour cream.

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.