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" ...
donut
Mmmmm! This sounds really good. Some caramelized onions would go great on these as well.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my