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.
If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon. - An American Housewife at Amazon
