Monday, July 29, 2013

Chicken Lime Fajita Quesadillas

This is a great marinade recipe worthy of eating as fajitas if you would like, but my teenagers really love quesadillas.

Sometimes, I'll grill these ahead of time and just reheat the chicken in individual quesadilla servings.

Grilled Chicken Lime Fajita Quesadillas

1 lime, juiced
2 tablespoons olive oil
about 1 tsp Chipotle seasoning, Ms Dash
Arizona Dreaming seasoning, Penzey's Seasonings
5 sprigs cilantro, chopped
Zest from 1/2 the lime
1 1/2 pounds boneless, skinless chicken breasts, cut into large strips
Dash Ground cumin
Garlic powder

1 tablespoon butter per quesadilla
Flour or corn tortillas
Cheese, shredded, Colby Jack, Pepper jack or Chipolte cheddar are all good choices.

If using chicken breasts trim into strips and place in glass dish. Juice lime on top chicken and add olive oil. Begin coating one side and then the other with seasonings. Allow this to marinate at least an hour.  While I'm heating the grill, I like to take the chicken out of the fridge and let it start to get to room temperature.

Grill chicken for about 4-5 minutes per side on medium high.  Pull off grill and cover with foil.  Let chicken rest for at least 10 minutes.

If making quesadillas or fajitas right away, thinly slice chicken. Otherwise, once cooled, refrigerate until ready to use.

To make quesadillas, heat butter in pan and add tortilla. I like to douse one tortilla in butter and then remove to a plate butter side up and place the other tortilla in the pan. This way I don't have to add more butter to the pan when I flip it over.

Add cheese and chicken to tortilla and top with more cheese and another tortilla. Once the bottom seems nice and hot, flip over the quesadilla with a large spatula.

Continue heating until brown and bubbly, slice and serve.

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