Wednesday, June 29

Grilled Chicken Fajita Quesadillas

I saw an article in Cooking Light for grilled quesadillas (apparently quesadillas can be low calorie) and knew I had to try this idea, KSD-style. I assembled the quesadillas using my favorite chicken fajita ingredients and bound it all together with some spicy jalapeno-jack cheese. It's important to use enough cheese to qualify as a quesadilla without putting so much that you get a gooey mess all over your grill. The result was amazing, with a crunchy smokey tortilla holding together a creamy, cheesy interior. I served mine with homemade guacamole.

Grilled Chicken Fajita Quesadillas:
  • Season 3/4 lb. boneless, skinless chicken breast with your favorite fajita seasoning blend.
  • Thickly slice one bell pepper and one red onion and brush with canola oil.
  • Remove silks from 2 ears of corn, keeping husks intact. 
  • Grill chicken and vegetables over high heat for 6-7 minutes per side, or until chicken is cooked through and vegetables are tender.*
  • Let grilled items cool, then cut into bite-size pieces.
  • To assemble quesadillas, place a large flour tortilla on your cutting board.
  • Place a thin layer of grated pepper jack cheese on half of the quesadilla.
  • Sprinkle some of the chicken and vegetables on the same side, then top with another layer of cheese.
  • Fold the empty half of the tortilla over the half with the filling and brush both sides with canola oil.
  • Repeat until all the filling has been used, about 4 or 5 times.
  • Place quesadillas on a medium-hot grill and cook for 3-4 minutes per side, or until cheese is melted.
  • To serve, cut quesadillas into quarters and serve with guacamole.**

Serves four - six
*To grill corn, grill with husks on for 4-5 minutes per side, then peel back husks and char kernels for another 2-3 minutes.
**Click here for my guacamole recipe.