Skip to main content

Grilled Chicken Quesadillas


It’s here again, tomorrow is Mothers day. So, I guess a very “Happy Mothers Day!” greetings is in order here for all you wonderful moms out there! Have a great day with your family! :-)

So, using the same grilled chicken recipe that I posted yesterday, I made some Grilled Chicken Quesadillas served with guacamole. The quesadillas are filled with the grilled chicken, grilled corn kernels, and topped off with Monterey Jack cheese. Just remember to lightly brush the tortillas with oil before grilling. The quesadillas will turn out just fantástico and delicioso! :-)


Grilled Chicken Quesadillas
(Printable Recipe)

Ingredients

6 (about 7-8 inches in diameter) Fresh Tortillas
3 Pcs Grilled Chicken Breasts, thinly sliced
3 Ears Fresh Sweet Corn, husked
300 g Monterey Jack Cheese, grated
4 Tbsp of Marinate (mixed with 2 Tbsp of Peanut Oil)
Guacamole

Grilled Chicken Breast
3 Pcs (about 530g) Chicken Breasts, boneless

Marinate
3 Tbsp Lime Juice (2 Limes)
2 Thai Bird’s Eye Chilies, finely chopped
2 Tbsp Finely Chopped Mint Leaves
3 Tbsp Finely Chopped Cilantro
1 ½ Tbsp Fish Sauce
¼ Cup Peanut Oil, or Vegetable Oil

Method

In a medium bowl whisk all the marinade ingredients until emulsified. Reserve about 4 Tbsp and set aside. Place the chicken pieces in a large resalable bag and pour in the marinade. Turn the bag to distribute the marinade and refrigerated for about 4 to 5 hours.

Preheat the grill for direct cooking over medium heat. Grill the corn with the lid closed for about 10 minutes or until the corn is browned in spots, turning as needed. Remove from the grill and allow the corn to cool, then cut the corn kernels off the cobs.

Grill the chicken with the lid closed for about 5 to 6 minutes each side. Remove from the grill and allow the chicken to cool slightly before slicing.

Make sure the cooking grates are clean and remain at direct medium heat. Lay the tortillas on a work surface, evenly fill with chicken slices, grilled corn kernels and top with Monterey Jack cheese over half of each tortilla. Fold the empty half of each tortilla over the filling and press down firmly. Brush the tortillas lightly with the oil from the reserved marinate mixture.

Grill the quesadillas for about 3 minutes on each side. Transfer the quesadillas to a cutting board and cut into half. (2 wedges) Serve immediately with the guacamole.

Serves 4


Comments

  1. you have a lovely blog with very lovely food. I wished I had found you earlier. The quesadilla sandwich looks amazing. :)

    ReplyDelete
  2. Arrrrgggghhh....I was just watching Nigella Lawson's Quesadilla on Youtube just now and here you give me a Quesadilla recipe. I should make this, love the charred lines, gorgeous!

    ReplyDelete
  3. great looking quesadilla...love the addition of the corn!

    ReplyDelete
  4. that looks wonderful as well as the guacamole!!

    ReplyDelete
  5. Ooo...I love quesadillas. That marinade sounds really good, too.

    ReplyDelete
  6. Delicious and it is making me hungry :p Happy Mother's Day Angie, have a great day with your loved ones :)

    ReplyDelete
  7. Wow it looks so good, tgif and chilis serving quesadillas can now move aside ;)
    Happy Mom's Day ;)

    ReplyDelete
  8. quesadillas! what a great easy-meal solution that i always forget about! they look amazing, but then again your photos are always fantastic. :)

    ReplyDelete
  9. Good looking quesadillas!

    ReplyDelete
  10. What a simple and delicious meal you've created. Mm. Quesidillas can never go wrong!

    ReplyDelete
  11. Those quesadillas look fantastic!!

    ReplyDelete
  12. I posted some beer & wine pairing suggestions with this yummy dish on my blog at http://ancientfirewineblog.blogspot.com/2010/05/pairings-with-grilled-chicken.html.

    Thank you for a recipe that will be on next week's menu!

    Jason

    ReplyDelete
  13. Looks great! what recipe do you use for your guacamole?

    ReplyDelete
  14. @Jason Phelps: Great! Thanks for the link.

    ReplyDelete
  15. @The Cilantropist: Just click on the "Guacamole" for the recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…