Grilled Chicken Quesadillas Recipe

Name: Grilled Chicken Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lime juice; 2 tablespoons olive oil; 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram; 1 teaspoon salt; 1 teaspoon pepper; 1 12 lbs boneless skinless chicken breasts; 12 (6 inch) flour tortillas; 1 cup shredded cheese, Mexican four cheese blend; salsa; picante sauce; sour cream; chopped cilantro; 1 ½ cups fresh cilantro leaves; 2 garlic cloves, chopped; ½ cup olive oil, divided; 2 tablespoons pecans, chopped; 2 tablespoons pine nuts; ¼ cup shredded parmesan cheese

Servings: persons

½ cup lime juice
2 tablespoons olive oil
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon pepper
1 12 lbs boneless skinless chicken breasts
12 (6 inch) flour tortillas
1 cup shredded cheese, Mexican four cheese blend
salsa
picante sauce
sour cream
chopped cilantro
1 ½ cups fresh cilantro leaves
2 garlic cloves, chopped
½ cup olive oil, divided
2 tablespoons pecans, chopped
2 tablespoons pine nuts
¼ cup shredded parmesan cheese

1
Quesadillas:.
2
Combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken.
3
Cover or seal, and chill 2 hours.
4
Remove chicken frommarinade, discard marinade.
5
Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done.
6
Cut chicken into thin strips.
7
Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken.
8
Top with remaining tortillas.
9
Cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned.
10
Cut each quesadilla into quarters.Serve with desired toppings.
11
Cilantro-Pecan Pesto:.
12
Process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms.
13
Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.With processor running, pour remaining oil through chute in a slow steady stream, process until smooth.
14
Cover and chill upto 5 days or freeze up to 1 month.
15
3/4 cup.

1812

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup lime juice, 2 tablespoons olive oil, 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon salt, and more.

Yes, Grilled Chicken Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken Quesadillas

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