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.
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