Smoky Grilled Chicken & Vegetable Quesadillas
Smoky, spicy quesadillas loaded with grilled summer vegetables and moist chicken slices make a simple and filling seasonal meal all done on the grill! Use your favorite vegetables or the combination I've used to celebrate the season without help from your oven!
Servings 6 quesadillas
Calories 465kcal
Ingredients
- 1 large boneless , skinless Chicken Breast (about 12 ounces)
- 2 ½ tablespoons Extra Virgin Olive Oil
- 1 tablespoon diced fresh Cilantro
- Splash of Lime Juice
- ½ Red Onion , sliced lengthwise leaving root intact (a wooden toothpick may be inserted through the onion layers to further hold it together)
- 2 Orange Bell Pepper , seeded, stem removed and cut in half vertically
- 2 Yellow Bell Pepper , seeded, stem removed and cut in half vertically
- 1 ear Corn on Cob
- 2 Anaheim Chile Peppers , stem removed and cut in half vertically
- 2 ½ tablespoons Extra Virgin Olive Oil
- 1 tablespoon diced fresh Cilantro
- Splash of Lime Juice
- 1 cup grated Smoked Cheddar Cheese
- 1 cup grated Smoked Mozzarella Cheese
- 12 Corn Tortillas (1 package)
- Heavy foil
Chipotle Marinade for Chicken:
- ½ cup Chipotle Salsa (medium or hot; your preference)
- 1 tablespoon Lime Juice
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Honey
- 1 teaspoon ground Cumin
Instructions
- Pound the chicken breast to an even thickness (not to make it thin but evened out).
- Combine the marinade ingredients in a plastic zipper bag with the chicken breast. Push air out of the bag and seal. Massage the marinade into the chicken and leave in the refrigerator overnight.
- Combine the olive oil, cilantro and splash of lime juice in a bowl for basting the grilling vegetables.
- Heat the grill to 350. Clean and oil the grate. Place the chicken on the grate and allow to cook for 2 minutes with the grill lid down; rotate 90 degrees and grill an additional 2 minutes. Repeat on the opposite side. The chicken is done when an instant read thermometer registers 160 degrees. Remove chicken from grill and allow to rest.
- Lightly brush the onion on all sides and place on the grill. Once grill marks form, turn to a different side. Allow to grill 4-5 minutes until it begins to soften.
- Lightly brush the peppers and place them on the grill. Also place the corn on the grill but do not brush with olive oil.
- Continue to turn the peppers as grill marks form and they begin to soften (their color will begin to change as well). Rotate the corn as char marks form and the color deepens. Lightly brush the corn with the olive oil mixture and rotate it after about 1 minute a side (4 rotations). Remove all the grilled vegetables and allow them to cool slightly.
- Once vegetables are able to be handled comfortably, slice the bell peppers into slender strips vertically. Slice the Anaheim chilies horizontally (across the chile). Remove the corn from the cob with a large kitchen knife. Cut off the onion root and remove the toothpick if used. Cut into slices vertically. Slice the chicken into ¼-inch slices across the chicken breast. Refer to photos for guidance. Note: if the skin of the peppers becomes blackened, it can be peeled off and just the pepper itself used in the quesadilla.
- Lower the grill temperature to medium-low or 300 degrees. Place a sheet of heavy foil over half of the grill. Warm the corn tortillas on the exposed side of the grill for 1-2 minutes per side allowing them to soften and warm.
- Place the tortillas on the foil and combine a mixture of the grilled chicken, vegetables and 1/3 cup of the grated cheese. Place a second tortilla on top and close the grill. Allow the quesadillas to heat until the cheese has melted. Remove, slice in half and serve immediately.
Notes
The total time is based on overnight marinating of the chicken breast.
Nutrition
Calories: 465kcal | Carbohydrates: 39g | Protein: 15g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 323mg | Potassium: 387mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1665IU | Vitamin C: 127.7mg | Calcium: 285mg | Iron: 1.6mg