Grilled Chicken Quesadillas |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe seems to appeal to everyone. Salsa or Picante sauce adds lots of flavor. Great for dinner or lunch. Ingredients:
1/2 cup lime juice |
2 tablespoons olive oil |
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram |
1 teaspoon salt |
1 teaspoon pepper |
1 1/2 lbs boneless skinless chicken breasts |
12 (6 inch) flour tortillas |
1 cup shredded cheese, mexican four cheese blend |
salsa |
picante sauce |
sour cream |
chopped cilantro |
1 1/2 cups fresh cilantro leaves |
2 garlic cloves, chopped |
1/2 cup olive oil, divided |
2 tablespoons pecans, chopped |
2 tablespoons pine nuts |
1/4 cup shredded parmesan cheese |
Directions:
1. Quesadillas:.
2. 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.
3. Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done. Cut chicken into thin strips.
4. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
5. 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.
6. Cilantro-Pecan Pesto:.
7. 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.
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