- 3-4 large skinless, boneless chicken breasts
- 2 white or yellow onions
- 2-3 Bell peppers
- 3 ripe avocados, sliced
- 2 fresh tomatoes, diced
- Shredded Mexican cheese mix, 1 bag
- Flour tortillas
I made these on the grill last night. There was some room for improvement, as always, but I thought they turned out OK. The tough part is the timing, especially when it’s 45 degrees and windy – stuff cools off fast.
I started with four large boneless, skinless chicken breasts. I sliced partway through the chicken, then sprinkled with cilantro and lime pepper and doused them liberally with Italian dressing. They marinated in the fridge for a few hours. Cut the onions and peppers into slices, then toss them in a bowl with some olive oil, a little salt and fresh ground pepper.
After marinating, grill the chicken breasts. I used a perforated veggie grilling pan to grill the sliced onions and bell peppers. Nothing is as good as veggies grilled in olive oil! When the chicken is done, slice it and cut the slices into fairly small chunks. Put the tortillas on the grill. Sprinkle shredded cheese, followed by the chicken and veggies on one half. Flip the other half over to cover, grill until it’s hot and starting to brown. Turn the quesadilla over and finish grilling. We used uncooked flour tortillas; if you use the cooked ones the timing is way less critical. After grilling add the diced tomato and avocado slices, then cut into quarters and serve.