Recipe courtesy of Robert Irvine
Fire-Grilled Chicken Quesadilla
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1147
- Total Fat
- 73 g
- Saturated Fat
- 32 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 57 g
- Cholesterol
- 206 mg
- Sodium
- 1500 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1147
- Total Fat
- 73 g
- Saturated Fat
- 32 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 57 g
- Cholesterol
- 206 mg
- Sodium
- 1500 mg
Ingredients
Quesadilla:
Salsa:
Directions
- For the quesadilla: Prepare a grill for medium-high heat.
- Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl.
- Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper.
- Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla.
- For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper.
- Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream.
