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Mexican Food Recipes

Grilled Chicken Quesadillas

Grilled Chicken Quesadillas

Grill roasted chicken is absolutely awesome and one of Capt'n Salsa's favorites. When you grill roast his favorite yard bird be certain to do at least two. The key to this is having the leftover grilled chicken to make one terrific Quesadilla.

You can save a few calories if you must by using the skinless chicken breast.

Which ever way you chose to go, be sure to adjust the recipe as needed. Either way you are going to end up with some mighty tasty eating.

Grilled Chicken Quesadillas

  • 1 Whole boneless chicken breast, skin removed

  • 2 tablespoons Vegetable oil

  • 1/4 teaspoon Salt Chili powder

  • 1/4 teaspoon Cumin

  • 1/4 teaspoon Fresh ground Black Pepper

  • 1 Clove of Garlic minced

  • 1 Pablano Chile, roasted, peeled and cut into 1/2 inch strips

  • 8 Flour Tortillas, six inch

  • 2 cups Grated Cheddar Cheese (mild or sharp)

  • 1 cup Grated Chihuahua Cheese or Montery Jack cheese

  • 1 cup Salsa or guacamole

Capt'n Salsa suggest you use any left over Grill Roasted Chicken. Makes extra mouth-watering quesadillas.

1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to room temperature and shred into 1/4inch pieces.

2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2inch strips.

3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.

4. Heat an 8inch or larger skillet dry, no oil over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.

5. Let cool slightly before cutting into 6 whedges. Serve with your favorite homemade salsa recipe or guacamole if desired.

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