Grilled Chicken Quesadilla

1. 1

   Butterfly Chicken Breast.

2. 2

   Coat Chicken lightly with Chipolte Sauce.

3. 3

   Sprinkle Chicken with Pepper mix.

4. 4

   Place on grill (preferably charcoal) for 20-30 Minutes (check often as to not overcook).

5. 5

   When Chicken is done, let rest for a few minutes then shred it with a fork.

6. 6

   Mix in more Chilpote Sauce with shredded Chicken (to taste).

7. 7

   In each Tortilla place 3-4 tablespoons of Chicken and 1/2 cup of Shredded Cheese.

8. 8

   Fold Tortilla's in half and place back on grill, lightly browning them.

9. 9

   Careful not to lose fillings when turning.

10. 10

    Slice into quarters and serve with Sour Cream and Fresh Pico de Gallo.

* Per serving · 4 servings · Values may vary.

No additional tips available.