Grilled Chicken And Cheese Quesadillas Recipes

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

GRILLED CHICKEN AND CHEESE QUESADILLAS RECIPE

Steps:

• If the breast is thicker than 3/4 inch, place it on a cutting board that is lined with plastic wrap. Add another piece of wrap on top of the breast. Pound the breast with a meat mallet to 1/2 to 3/4 inch thin. Coat the breast completely with EVOO. Season all sides with chili powder, salt, and pepper. Set aside while you prepare the grill.
• Preheat your Foreman grill on high with the top closed for approximately 5 minutes.
• Place the chicken on the grill and close the top. Grill for 4 to 5 minutes or until juices run clear. Check with a digital meat thermometer. You are looking for an internal temperature of at least 165°F.
• Remove the chicken to a cutting board and allow it to rest while you prepare the pico de gallo. In a medium bowl, combine the tomato, jalapeno, scallion, cilantro, lime, salt, and pepper.
• Slice the chicken thinly. Brush EVOO on one face of each tortilla. Turn 2 tortillas over so the oiled face is down. Place 1/2 of the cheese on two of the tortillas. Add the chicken equally divided to each tortilla. Spoon the pico de gallo equally on top of the chicken. Top with the remaining cheese. Place another tortilla, unoiled face down, on top of the cheese.
• Grill each assembled quesadilla with the top closed for 5 minutes or until the cheese has melted and there are golden grill marks. You might have to do this one at a time, depending on the size of your Foreman grill.
• Remove the grilled quesadillas to a clean cutting board and cut into 4 equal triangles. Serve immediately while still warm with plenty of napkins and previously prepared side dishes.

GRILLED CHICKEN QUESADILLAS

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.

EASY CHICKEN QUESADILLAS

Steps:

• Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

GRILLED CHICKEN QUESADILLAS

Steps:

• 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.