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Grilled Chicken Quesadillas




Source of Recipe


David


Recipe Introduction


This is a brunch favorite, but the recipe is also perfect for lunch or
supper. Homemade Salsa Picante packs lots of flavor.




List of Ingredients




Grilled Chicken Quesadillas from David

1/3 cup lime juice
2 tablespoons olive oil
2 teaspoons dried or 1 tablespoon minced fresh marjoram
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds skinned and boned chicken breasts
12 (6-inch) flour tortillas
Cilantro-Pecan Pesto
1 cup (4 ounces) shredded Mexican four-cheese blend
Toppings: Salsa Picante, sour cream, chopped cilantro



Recipe



Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add
chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade,
discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4
minutes on each side or until done. Cut chicken into thin strips.
Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and
chicken. Top with remaining tortillas.
Cook quesadillas in a lightly greased skillet or griddle over medium-high
heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla
into quarters. Serve with desired toppings.

Yield: Makes 6 servings