Grilled Chicken Quesadillas Recipes

CHICKEN QUESADILLAS

Steps:

• Add the olive oil to a skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers over it. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
• Slice 2 of the jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the jalapenos, cilantro, tomatoes and onions in a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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:

• 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!

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 CHIPOTLE-CHICKEN QUESADILLAS

Steps:

• Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
• In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
• Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
• Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
• Slice each quesadilla into wedges and serve with salsa on the side.

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.