Receta 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
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