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Grilled Chicken Quesadillas

Grilled-Chicken-Quesadillas

4 servings

Ingredients

  • 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 Crescent skinned and boned chicken breasts
  • 12 (6-inch) flour tortillas
  • Cilantro-Pecan Pesto
  • 1 cup (4 ounces) shredded Mexican four-cheese blend
  • Toppings:
  • Salsa Picante, sour cream, chopped cilantro

Directions

  1. 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.
  2. 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.
  3. Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
  4. Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.

Credit: MyRecipes.com

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