QUESADILLA ON GRILL RECIPES

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GRILLED CHICKEN QUESADILLAS RECIPE | ALLRECIPES



Grilled Chicken Quesadillas Recipe | Allrecipes image

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Provided by Thuy Ortiz

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1?½ cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Steps:

  • Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
  • Heat grill for medium-high heat.
  • Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
  • Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Nutrition Facts : Calories 850.7 calories, CarbohydrateContent 86.5 g, CholesterolContent 125.7 mg, FatContent 24.6 g, FiberContent 6.5 g, ProteinContent 46.4 g, SaturatedFatContent 10.9 g, SodiumContent 1665.2 mg, SugarContent 1.8 g

BEST GRILLED CHICKEN QUESADILLAS RECIPE - HOW TO MAKE ...



Best Grilled Chicken Quesadillas Recipe - How To Make ... image

Grilled Chicken Quesadillas from Delish.com are perfect for lunch or dinner.

Provided by DELISH.COM

Categories     dinner    grilled    lunch    poultry

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 15

Vegetable oil, for brushing
1 small white onion, sliced into rounds
2 medium red bell peppers, sliced into rounds
Kosher salt
Freshly ground pepper
2 (8-oz.) chicken breasts
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 medium flour tortillas
3 c. shredded Monterey Jack
3 c. shredded cheddar
2 green onions, thinly sliced
Guacamole, for serving
Sour cream, for serving

Steps:

  • Preheat a grill pan over medium heat and oil the grates. Season chicken breast with chili powder, cumin, oregano, ½ teaspoon salt and pepper, and grill, turning occasionally, until browned and cooked through, 5 minutes per side. Remove chicken to a cutting board and let cool until vegetables are cooked. Meanwhile, in a medium bowl, toss the onion and bell pepper with 1 teaspoon oil and season with salt and pepper. Grill the vegetables, turning occasionally, until lightly charred in places and just tender, about 8 to 10 minutes total. Remove vegetables from grill to a cutting board.  Slice the chicken into thin strips and roughly chop the peppers and onion. 

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