Written by adam on May 18, 2007
Grilled Chicken & Chile Quesadillas
Not only is the chicken grilled, but the actual final quesadilla is grilled too. Even over a gas grill, there's just something about that satisfying crunch of the tortilla that makes the experience great.
- 3 boneless skinless chicken breasts
- 2 cups grated colby jack cheese
- 1 small can diced green chiles
- Flour tortillas
The way you handle the chicken is up to you. I marinated the chicken in some Peri-Peri Marinade from Nando's for about 3 hours. I then cooked the chicken on the grill. When it was done, I chopped it up and put it in a bowl as I set up the Quesadilla station.
Build the quesadilla thusly:
Lay down the bottom tortilla. Sprinkle a handful of the cheese on the tortilla, leaving about a half-inch of space around the outside edge. This will ensure that you don't get any leakage onto your grill when the cheese begins to melt. Now sprinkle on a small amount of of chicken and chile, then another half handful of cheese. Top with the 2nd tortilla.
Grill the quesadilla over direct heat but not too hot. I kept the gas grill on medium heat. That gave the quesadilla time enough to melt the cheese without totally burning the tortilla. Grill on each side for about 3 minutes.
Cut the final product into wedges and serve with sour cream and salsa.
Responses to "Grilled Chicken & Chile Quesadillas" ...
Mmmmm! This sounds really good. Some caramelized onions would go great on these as well.