Chicken Quesadillas Recipe - Cooking Index
Chicken Quesadillas Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Skinless boneless chicken breast halves |
| 3 tablespoons | 45ml | Fresh lime juice |
| 8 | Eight-inch flour tortillas | |
| 3/4 cup | 109g / 3.8oz | Shredded Monterey jack cheese - - (3 oz) |
| 1/2 cup | 8g / 0.3oz | Chopped fresh cilantro - (optional) |
| 4 | Scallions - thinly sliced | |
| 1/2 cup | 118ml | Mild or medium-hot reduced-sodium |
| Prepared salsa |
In a small bowl, toss the chicken with the lime juice. Preheat the grill to a medium heat. Spray the rack -- off the grill -- with nonstick cooking spray. Grill the chicken, covered, turning once, for 8 minutes or until cooked through. Remove the chicken and cut into thin slices.
Tear off four 24-inch lengths of heavy-duty foil, fold each in half to form a 12- by 18-inch rectangle and spray with nonstick cooking spray. Place 1 tortilla in the center of each rectangle. Dividing evenly, top with the chicken, cheese, cilantro, scallions, and salsa. Top with remaining tortillas and seal the packets.
Grill the packets for 5 minutes, or until piping hot. Carefully open each packet, quarter the quesadillas, divide among 4 plates, and serve.
Helpful hints: For a spicier quesadilla use pepper jack -- Monterey jack cheese studded with jalapenos. You can also substitute white or yellow Cheddar for the jack cheese, if necessary.
Source:
GREAT TASTE -- LOW FAT GRILLING by Time-Life Books
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