Delicious Grilled Chicken Quesadilla Recipe

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Easy Recipe Perfect For Appetizers

This grilled chicken quesadilla recipe makes the perfect grilled appetizer or finger food for your cookout. The mild poblano pepper and sweet basil give this a refreshing new twist over the usual quesadillas.

Ingredients:

Paste
2 large garlic cloves
1 whole jalapeno pepper, stem removed
1 cup fresh basil leaves, packed tightly
2 tablespoons of tequila
3 tablespoons of extra virgin olive oil
1 teaspoon of kosher or sea salt
1/2 teaspoon of freshly ground black pepper

2 boneless and skinless chicken breast halves, 8 ounces each

Guacamole
2 Haas avacados, pitted and with the skin removed
1/4 teaspoon kosher or sea salt
1/8 teaspoon fresh ground pepper
1 tablespoon fresh lime juice
2 medium cloves of garlic
1 tablespoon cilantro, finely chopped

2 medium poblano chile peppers, stems removed
4 flour tortillas(10 inch)
2 cups grated Monterrey Jack or queso blanco cheese

Directions:

For the paste, mince the garlic and jalapenos in a food processer. Add the remaining paste ingredients and process until smooth. Smear the paste on all sides of the chicken breasts. Cover and place in regrigerator for 3-4 hours.

For the Guacamole, lightly mash the avacados with the back of a fork, leaving a decent amount of chunks. Immedietely mix in the lime juice.

Roughly chop the garlic, then pour salt over it. Then crush the garlic with the salt using the flat part of a knife blade, until you have a smooth paste. Add the garlic mix, cilantro, and pepper to the bowl, and mix well.

Prepare an indirect heat grill (one side of the grill is over flames and hotter, and the other side is cooler).

Clean the cooking grate well, and grill the chicken over the direct heat side (medium), with the lid closed most of the time, until the juices run clear, or 10-15 minutes, and turning once. While doing this, grill the poblano chiles over direct medium heat, and charring all over(about 7-10 minutes). Remove the peppers from the grill and let cool.

Cut the chicken into thin strips. Peel away the charred skins of the poblanos and roughly chop the flesh of the peppers.Lay the tortillas in a single layer on a work surface. Evenly divide the chiles, chicken, and cheese onto half of each tortilla. Fold the empty halves of the tortillas over the filled halves, creating a half circle. Press down firmly.

Grill the quesadillas over direct medium heat, and with the lid closed, until tortillas have nice grill marks on each side, and cheese has melted (about 4-6 minutes). Allow the quesadillas to cool for a minute before serving. Cut into wedges and serve warm with guacamole spooned over the top of the wedges. Your chicken quesadilla recipe is done, so enjoy. Serves 4-6 people.

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