Fire Grilled Chicken Quesadilla Recipes

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.

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.

EASY CAMPING DINNER - CHICKEN QUESADILLA

Steps:

• Turn the grill on to medium-high heat and close the lid. In a large bowl, mix chicken cheese, 1 cup of the salsa, and onion until well blended.
• Lay two tortillas open flat on the grill and place ¼ of the chicken mixture onto one half of each tortilla. Fold the other half of the tortilla over onto the chicken mixture and press down with the back of a spatula. Close lid and cook 3-4 minutes, until the cheese begins to melt and there are char marks on the bottom of the tortillas. Flip the quesadilla and cook the other side 2-3 minutes. Remove and slice each quesadilla into thirds. Repeat for the other two.
• Top with additional salsa, sour cream, cilantro and tomatoes.

GRILLED VEGGIE QUESADILLAS

Steps:

• Preheat grill to medium-high heat.
• Slice onions into 1" slices; place on a large plate and set aside.
• Slice each bell pepper lengthwise into quarters; remove seeds. Place peppers in a large bowl.
• Remove peel and pit from avocado; slice into ½" slices; place in bowl with peppers.
• Slice each tomato in half and remove seeds and pulp; place tomatoes into bowl.
• Using a small bowl, whisk together olive oil, salt, smoked paprika, garlic powder, onion powder and black pepper. Brush some of oil mixture onto both sides of onions. Pour remaining oil mixture into bowl with other veggies; toss until well coated.
• Transfer onions and veggies onto grill. Grill for 4-6 minutes, flipping as needed. (Note: The tomatoes and avocado will only need 3-4 minutes. The onions and peppers will need a little longer.)
• Remove veggies from grill and transfer to a large cutting board; let cool for 10 minutes.
• Using a sharp knife, chop veggies into small pieces; set aside.
• Using a medium bowl, mix cheeses together.
• Lay tortillas out on countertop. Divide chopped veggies mixture into quesadillas. Divide shredded cheeses evenly on top of veggies. Sprinkle green onions evenly on top of cheese. (Tip: Spread fillings onto half of the tortilla so that it's easier to fold tortilla over.)
• Fold each tortilla over to create a half-moon quesadilla.
• Place quesadillas on grill. Grill for 2-3 minutes per side, or until cheeses have totally melted and tortillas have just begun to turn crispy.
• Remove quesadillas from grill and slice each into 4 wedges.
• {Optional} Serve with sour cream, cilantro and salsa.

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 SKIRT STEAK QUESADILLAS

Steps:

• Using a food processor or blender, add all of the marinade ingredients; pulse until smooth.
• Place skirt steak in a large re-sealable bag. Add marinade, turning several times to coat. Refrigerate for 1 hour.
• Preheat grill to medium-high heat.
• Remove skirt steak from bag; discard any leftover marinade.
• Brush olive oil on both sides of the sliced onions.
• Place steak and onions on grill. Grill for 3-5 minutes per side, or until steak is done to taste.
• Reduce grill temperature to medium heat.
• Transfer skirt steak and onions to a large cutting board and let it rest for 5 minutes. Slice skirt steak against the grain into strips. Slice onions into strips.
• Lay tortillas out and split shredded cheese, sliced onions and steak evenly between tortillas. Fold each tortilla in half.
• Grill quesadillas for 2-3 minutes per side, or until cheese has fully melted. Cut quesadillas into wedges and serve with salsa and sour cream.