Magazine article Sunset

Grilled Quesadillas

Magazine article Sunset

Grilled Quesadillas

Article excerpt

Stuff them with sour cream, spicy chipotles, and smoky chicken, and you'll have a new family favorite

Grilled chipotle-chicken quesadillas

Grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and chile. Plus there's no dirty skillet to clean. Serve with store-bought pico de gallo or other salsa. Or, if you have a little more time, make our fresh pica de gallo.

PREP AND COOK TIME 35 minutes

MAKES 4 servings

4 boned, skinned chicken breast halves

1 tbsp. olive oil

Salt and freshly ground black pepper

1 canned chipotle chile in adobo sauce, drained and minced

¼ cup sour cream

¼ cup mayonnaise

1 tbsp. lime juice

1 tbsp. chopped fresh cilantro

8 corn tortillas (6 in. each)

2 cups grated Monterey jack cheese

Pico de gallo (recipe follows) or other salsa

1. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into ¼-in.-thick slices. Keep grill or grill pan hot.

2. In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.

3. Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with ½cup cheese and a quarter of the chicken slices, then cover with the remainingtortillas (sauce side down). Put each quesadilla on a dinner plate.

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