This entry was posted on Wednesday, December 31st, 2008 at 6:36 pm and is filed under Appetizer Ideas, Chicken Recipes, Grilled Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: Fresh basil leaves Clove of garlic Roasted almonds Parmesan cheese Olive oil Salt and freshly ground black pepper 1/4 teaspoon paprika 1/2 teaspoon ground cumin 1 boneless skinless chicken breast 1 flour tortilla |
This one is a popular recipe that is a great appetizer or little snack for a group.
Directions
For Pesto
Add fresh basil fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper to a large cup or bowl. Use a blender to blend it together until smooth and bright green.
For Chicken
Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Sprinkle chicken with mixture and rub it in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through, about 5 to 6 minutes per side. Remove and let it rest. Cut the chicken into slices and set aside. Add tortilla to grill on low heat and spread a thin layer of the pesto over it. Add strips of chicken, Parmesan and cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.
Cooking Tip: Feel free to substitute the cheese with Mozzarella or my favorite, Monterrey Jack cheese.
Serving Tip: Use a pizza cutter to cut the quesadilla into slices.
Source: Bobby Flay Grill it!
April 27th, 2009 at 7:09 am
Chicken quesadillas are always a big hit in our household! I sometimes make a pot of chicken chili then use the leftovers in quesadillas for dinner the next night. My picky kids don’t complain at all!