Grilled Chicken Quesadillas |
Cuisine: Mexican
Author: Marcia K.
Prep time: 1 hour 15 mins
Cook time: 15 mins
Total time: 1 hour 30 mins
- 1 to 1-1/2 lb. O Organics or Open Nature Chicken Breasts
- 2-3C Coarsely Chopped Onions, Peppers, Mushrooms
- 8 oz. pkg. Shredded Mexican Cheese Blend
- Chopped Cilantro (optional)
- 8 Flour Tortillas
- Guacamole, Pico de Gallo, Sour Cream (optional)
- Marinade:
- 2T Chili Powder
- 2T Dry White Wine
- 2T Apple Cider Vinegar
- 2T Olive Oil
- Juice of half a lime
- 3 Cloves Garlic, Minced
- ½t Salt
- ½t Pepper
- Combine all marinade ingredients and add to chicken in a covered bowl or zipper bag. Refrigerate at least 1 hour or up to overnight.
- Grill chicken on a medium grill, approx. 4 minutes per side. Be careful not to overcook.
- Remove and let rest 5 minutes.
- Use two forks to shred coarsely.
- Put chopped veggies in a grill basket and cook until tender, approximately 10 minutes
- Lightly spray one side of tortilla with cooking spay and put that side on the grill. Add shredded cheese, chicken pieces, veggies as desired.
- Top with another tortilla (spray top with cooking spray)
- Press top/edges down with spatula to seal.
- Grill approx 4-5 minutes per side, until cheese is melted and tortilla has nicely browned grill marks.
- Flip carefully, allowing other side to cook.
- Remove from grill and cut into quarters or eighths.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2018/08/grilled-chicken-quesadillas.html
3.5.3239