I’m happy to say we are loving our new grill and finally getting familiar with using charcoal instead of gas. It’s amazing how much more flavor a charcoal grill adds, especially when using special mesquite or wood chips, or whatever it is that Ben keeps soaking in water first then throwing into the coals. I usually leave that part up to him. All that to say, we’ve been grilling a lot.
The other day we were grilling steaks that some friends brought over, and I decided to throw six chicken breasts on just so I could have cooked chicken ready to go for other recipes that week. I used most of it when making a batch of the Baked Creamy Chicken Taquitos to freeze, and then the rest I used to randomly experiment with making grilled quesadillas.
I love the convenience of these on the grill and avoiding another dirty pan. The tortillas turn out a crispier crust than when making them on the stovetop. Unless you are worried they will stick, you do not need to brush on any oil or nonstick spray to achieve the browning. I used a simple chicken and cheese filling this time, but you can definitely go beyond that and add in other favorite ingredients. We will be enjoying these all summer.
Grilled Chicken Quesadillas
Yield: 4 quesadillas
2 boneless chicken breasts
4 flour tortillas
1 cup shredded Mexican cheese
Preheat the grill to medium-high heat. Season chicken as desired and cook on the grill until juices run clear, about 10 minutes on each side. Remove from grill and let set for 5 minutes, then shred into pieces. Divide chicken evenly between the four tortillas and place on one half of each tortilla. Top each with 1/4 cup of cheese. Fold in half and gently press. Place on the heated grill and flip after 1-2 minutes. Brown the other side for another 1-2 minutes. Transfer to a cutting board and slice into wedges. Serve immediately.
Source: Pennies original