Grilled Chicken Quesadillas |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 1 |
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This is a Frust brunch favorite, but the recipe is also perfect for lunch or supper. Homemade Salsa Picante packs lots of flavor. Ingredients:
1/3 cup lime juice |
2 tablespoons olive oil |
2 teaspoons dried or 1 tablespoon minced fresh marjoram |
1 teaspoon salt |
1 teaspoon pepper |
1 1/2 pounds skinned and boned chicken breasts |
12 (6-inch) flour tortillas |
cilantro-pecan pesto |
1 cup (4 ounces) shredded mexican four-cheese blend |
toppings: salsa picante, sour cream, chopped cilantro |
Directions:
1. Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding marinade.
2. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Cut chicken into thin strips.
3. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
4. Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.
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