1 1/2 pounds HEB Chicken fajitas, boneless, skinless breasts or thighs
16 flour tortillas (6 inch)
1 cup shredded Monterrey Jack cheese
1 jar chipotle salsa
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Grill chicken fajitas 4 inches above Medium heat (375 degrees surface temperature).
Cook chicken 7 to 10 minutes per side, or until a meat thermometer inserted horizontally into the thickest part rreads 170F.
REmove from grill and cut into 1/4- inch thick slices.
Layer each of 8 tortillas with 1 tbsp.
cheese, 2 tbsp.
salsa and 1/8 of sliced chicken fajitas.
Sprinkle 1 tbsp.
more cheese over chicken on each tortilla.
Using a spatula, place 4 tortillas with toppings on grill.
Cook 1 1/2 minutes until cheese just begins to melt.
Cover with 4 plain tortillas and carefully turn quesadillas with a spatula to grill second side about 1 1/2 minutes.
Grill remaining quesadillas as before.
Cut into wedges and serve quesadillas with garnishes of your choice of remaining salsa.
Alternate cooking method: Cook quesadillas in a lightly oiled skillet or griddle over Medium-High heat, about 2 minutes per side, until tortillas are lightly browned and cheese melts
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!