Chicken quesadillas were one of those things that my fiance and I always eat at restaurants, but never made at home – until now. We were having some friends over for a game night, so we thought quesadillas would be a great appetizer to make. The best part about quesadillas is that you can make them to suit any taste. We made some loaded with toppings, while others just had chicken and cheese on them. The wet rub gave the chicken great flavor, and added a nice kick to the chicken without being too spicy. They went over very with our crowd, and made great leftovers the next day for lunch. These will definitely be added to our dinner rotation!
Grilled Chicken Quesadillas
Yields: About 12 quesadilla wedges
4 chicken breasts
6-8 tortillas (fajita size)
olive oil or melted butter, for brushing
1 1/2 cups cheddar jack, shredded
pico de gallo or salsa
Any additional veggies or toppings that you desire
1 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp red pepper flakes
1/4 cup fresh cilantro, chopped
1 tbsp olive oil
Juice of 1 lime
Whisk wet rub ingredients together in a glass bowl. Add chicken, and turn to coat until the wet rub is evenly distributed. Place the chicken on the grill and cook until the juices run clear (about 6-7 minutes per side). Remove from grill and let rest 10 minutes. Then, cut the chicken breasts into 1/2-3/4 inch strips.
Brush olive oil or butter onto a tortilla, and place in a skillet over low-medium heat. Top one half of each tortilla with chicken, cheese and pico de gallo, and fold the other half over, pressing down lightly. After cooking for 2-3 minutes, flip the quesadilla over to brown the other side. When both sides are lightly browned, remove from the skillet and cut into wedges. (A pizza cutter works great for this!)
Serve with salsa, guacamole, sour cream or your topping of choice.
*Freezer Friendly Tip – Quesadilla freeze great! Wrap them in a double layer of foil, or wrap in foil then store in a ziplock bag. To reheat, bake in the oven for 10-15 minutes at 400 degrees or until warm.*
Source: Adapted from Confections of a Foodie Bride