Monday, April 4, 2011

Grilled Chicken and Vegetable Quesadillas

This is now my favorite way to use any leftover grilled steak or chicken - and we grill a lot - and there is always a little leftover. Every time I make this I am always surprised at how quickly dinner is ready - which is a little ridiculous since it is called a 30 minute recipe (duh...)
Anyway, it's delicious. Quick, satisfying, everyone loves it. Try it.


about 1/2 cup olive oil
3 garlic cloves - minced
1 red onion - peeled and cut into rings (I only used a half an onion this time)
1 red bell pepper - seeded and cut into quarters
(note *the original recipe says to remove the top and bottom of the pepper - I did not this time)
1 small zucchini - ends trimmed and sliced into 4 planks
8 boneless, skinless chicken cutlets (or whatever leftover chicken/steak you might have)
4 large flour tortillas (this time I used 6 medium sized tortillas)
2 cups shredded Monterey Jack cheese


combine the olive oil and the minced garlic and microwave until bubbling - about 40 seconds. Brush both sides of all the vegetables and the chicken with the oil/garlic mixture. Salt and pepper both sides.

Grill everything over hot fire until lightly charred. 2 to 3 minutes per side for the vegetables. 3 to 4 minutes per side for the chicken tenders.

 Once everything is cooked, slice thin (or in this case I chopped it all up)
 Lay the tortillas out on a large baking sheet. Divide 1 cup of the cheese among the four tortillas (I did not bother with the measuring here - just sprinkled a bunch on each tortilla) Layer the chicken and vegetables on top of the cheese. Sprinkle the remaining cheese evenly over all the chicken and vegetable mixture.

Fold over and press down. 

Put entire baking sheet back on the grill. Toast each side.

Slice into manageable triangles and enjoy! I usually serve with a little sour cream and salsa.