Recipe: Grilled Chicken Quesadilla
2 chicken breasts (boneless, skinless)*
8 large flour tortillas (10 inch)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 can refried beans (optional)
1 cup sliced black olives
Jalapeno Ranch or Lite Salsa Ranch dressing
*Grilled, broiled or leftover chicken can be used
Preheat barbecue grill. Rub chicken with olive or canola oil; salt & pepper each side. Grill for 5-7 minutes per side. When chicken is done, slice it very thin. You can also substitute 2 cups shredded, cooked chicken.
To build quesadillas: Preheat 12” skillet or griddle at medium heat. Spread 1-2 tbsp. Jalapeño Ranch or Lite Salsa dressing on tortilla; top with refried beans, sliced chicken, olives, cheese and medium salsa. Top with another tortilla. Place in skillet for approximately 1 minute; flip to cook the other side, until cheese is melted. Place on cutting board; cut into 4 slices with pizza wheel. Continue with remaining tortillas.
Recipe and photograph courtesy of Litehouse, Inc.