Ingredients
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4
-
1
-
-
1
-
1/4
-
1/4
-
1
-
1
-
8
-
2
-
-
-
-
-
Directions
Grilled Chipotle-Chicken Quesadillas, The “sauce” is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine, Amazing!! used 1/2 tsp Chipotle powder instead of fresh, doubled the cilantro and Mexican cheese blend. A true winner, thanks for sharing, We made these to enjoy poolside and they didn’t disappoint.
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Steps
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1
Done
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Brush Chicken Breasts With Olive Oil and Sprinkle With Salt and Pepper. Lay Chicken on a Grill Over Medium Heat You Can Hold You Hand 1 or 2 Inches Above Grill Level Only 4 to 5 Seconds or Put Chicken in a Grill Pan Over Medium Heat. Cook Chicken 4 to 5 Minutes Per Side, or Until Cooked Through Cut to Check. Slice Cooked Chicken Breasts Into 1/4 In.-Thick Slices. Keep Grill or Grill Pan Hot. |
|
2
Done
|
in a Small Bowl, Whisk Together Chipotle Chile, Sour Cream, Mayonnaise, Lime Juice, and Cilantro. |
|
3
Done
|
Spread 1 Tablespoon Chipotle-Lime Sauce on Each of the Tortillas. Top 4 of the Tortillas Each With 1/2 Cup Cheese and a Quarter of the Chicken Slices, Then Cover With the Remaining Tortillas Sauce Side Down. Put Each Quesadilla on a Dinner Plate. |
|
4
Done
|
Slide Quesadillas Off the Plates Onto the Grill Over Medium Heat, or Slide Into a Grill Pan Over Medium Heat You May Need to Grill the Tortillas in Batches. Grill Uncovered Turning Once, Until Cheese Is Melted and Both Sides Are Golden, About 2 Minutes Each Side Use a Large Spatula and Tongs to Flip the Quesadillas. If Grilling in Batches, Keep Finished Quesadillas Warm in a 200 Degree Oven Until Ready to Serve. |
|
5
Done
|
Slice Each Quesadilla Into Wedges and Serve With Salsa on the Side. |
