Chicken Quesadillas on the Grill

A huge Florida avocado ripening on my kitchen counter sent my taste buds into high gear. Homemade guacamole – let’s build dinner around that tonight!

My guacamole is pretty simple: avocado, garlic, lemon or lime juice, a slice or two of red onion and salt and pepper to taste. I throw everything but the avocado in my mini blender. Mash up the ripe avocado. Mix it all together. Doesn’t get much simpler than that, and it’s kind of a trial an error process. Add what you like and make sure you write it down so you’ll remember how you did it next time; but to be honest, my guacamole is a little different every time we make it, but it’s always delicious with chips on salad or with quesadillas!

I always have chopped green peppers and jalapeno in my freezer so the quesadilla process was easy. With onions, garlic, olive and grape seed oil staples in my kitchen, this was a simple dinner to prepare last night. Frozen chicken breasts and mushrooms were added perks that I had on hand.

Start with 1/2 cups green pepper, 1/2 of a jalapeno chopped fine, 1/2 cup chopped red onion. a few chopped mushrooms, a clove or two or garlic, minced (or you can use jarred garlic for a quick add in) and a few swirls of extra virgin olive oil or grape seed oil in a grill-safe pan. Sauté on a pre-heated grill until veggies are soft. Add some chopped tomato. Add 1/2 tsp cumin (or to your taste), salt and pepper and whatever spices you like.

While your veggies are cooking, grill a chicken breast or two if you want to add chicken to your quesadillas. I usually buy boneless, skinless breast and slice them into filets (like butterflying them) as they freeze, defrost and cook faster this way. Before cooking, I marinate mine for an hour or two in a little olive oil with a splash of white wine and sprinkle with Mrs. Dash Chipotle seasoning and more garlic.

When chicken is done, chop or shred

Chicken/veggie or just Veggie Quesadillas are great prepared on the grill.  Serve with guacamole, sour cream and salsa &  chips.
Photo Credit: Words Etc.

and add to the veggie pan and mix well.

Preheat another grill-safe pan that has been very lightly coated with grape seed or olive oil. Wipe out excess with a paper towel before heating. Add a flour tortilla, brown lightly, add filling, top with cheese of your choice (or a vegan substitute), fold and heat, flipping to brown nicely on each side.

Serve with homemade guacamole, salsa, sour cream and chips. We add my home canned datil pepper relish as an accompaniment also. Watch for that recipe here soon!.

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