Grilled Chicken Quesadillas
Recipe type: Poultry
Serves: 24
  • 1 whole chicken breast, boneless and skinless
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1 chili powder (4 pinches)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 clove of garlic, minced
  • 1 problano chili
  • 8 6-inch flour tortillas
  • 2 Cups grated Cheddar cheese (mild or sharp)
  • 1 Cup grated Chihuahua cheese or Monterey Jack cheese
  • 1 Cup salsa or guacamole (optional)
  1. Preparation time: 20 minutes Cooking time: 10 minutes
  2. Note: the serving size (24) is the number of "pieces you will get -- not necessarily how many people it will feed.
  3. 1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot 1/4-inch peices.
  4. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close.
  5. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
  6. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
  7. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.
  8. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.
From "Catering by Michael's," as part of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head of an insurance company.

Another Note: mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling.
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