Grilled Chicken Quesadillas

Grilled Chicken Quesadillas Recipe
This is a Frust brunch favorite, but the recipe is also perfect for lunch or supper. Homemade Salsa Picante packs lots of flavor.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 6 Minutes
Other: 2 Hours, 8 Minutes

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
1 cup (4 ounces) shredded Mexican four-cheese blend

Preparation

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.

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.

Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.

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.

Note:

Ned and Bari Furst, Austin, Texas,

February 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note