An easy grilled chicken quesadilla recipe. The magic is in the marinade!
For the Marinade:
4 tablespoons olive oil
4 tablespoons red wine vinegar
1 cup fresh cilantro
3 cloves garlic
1 jalapeño pepper, seeded and deveined
1/2 tablespoon kosher salt
1 teaspoon black pepper
For the Quesadillas:
4 chicken breasts, boneless and skinless
1 red onion, cut into 1/2" slices
2 cups monterey jack cheese, shredded
4 burrito-sized flour tortillas
salsa, for dipping
Combine all of the marinade ingredients in a food processor, and process until smooth. Place chicken breasts in a small dish and coat with marinade. Cover and refrigerate for 3 hours.
Preheat grill to medium heat. Brush the onion slices with olive oil. Place chicken and onions on grill, and grill for 10-12 minutes or until done. Transfer cooked chicken and onions to a cutting board. Dice until ½”-1” pieces.
Lay out the 4 tortillas and distribute cheese, chicken, and onions evenly. Fold in half and place on grill over medium heat. Grill for 2-3 minutes per side, or until cheese has fully melted. Cut into wedges and serve with salsa.