5/15/10

Grilled Chicken Quesadillas

Whether you are making a full Mexican themed dinner for the family complete with quesadillas, taco's, enchiladas and guacamole, or you are taking a quick break from looking for information on a sell merchant account or making an after school snack for a child, a quesadilla is not only relatively quick and easy, but delicious. If you marinate and make the grilled chicken ahead of time and keep it in the refrigerator, you'll find you or your child can whip these up in minutes!

Grilled Chicken Quesadillas

1/3 cup lime juice
2 tablespoons olive oil
2 teaspoons dried or 1 tablespoon minced fresh marjoram
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds skinned and boned chicken breasts
12 (6-inch) flour tortillas
1 cup (4 ounces) shredded Mexican four-cheese blend
Toppings: Salsa, sour cream, chopped cilantro

Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Cut chicken into thin strips.

Top 1 side of 6 tortillas evenly with cheese, and chicken. Top with remaining tortillas.

Cook quesadillas in a lightly greased skillet or griddle (my daughter likes to use our George Foreman Grill) over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.
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