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The Spruce / Christine Ma
Nutrition Facts (per serving) | |
---|---|
707 | Calories |
39g | Fat |
63g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 707 |
% Daily Value* | |
Total Fat 39g | 50% |
Saturated Fat 12g | 62% |
Cholesterol 68mg | 23% |
Sodium 1031mg | 45% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 7g | 24% |
Total Sugars 6g | |
Protein 28g | |
Vitamin C 9mg | 43% |
Calcium 363mg | 28% |
Iron 3mg | 18% |
Potassium 541mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Quesadillas, humble folded tortillas with one or various fillings, are common offerings in Mexican restaurants all over the world and their recipe variations are as infinite as anything you put inside of a tortilla. In this recipe, we bring to your table a flavorful chicken quesadilla that features herb-marinated chicken tenders lying on top of tangy creamy cheese topped with grilled vegetables. Filling, nutritious, and tasty, they comprise a great weeknight meal, but also an easy appetizer for outdoor gatherings. The preparation and cooking is brief, but the chicken needs at least 4 hours in the marinade, so plan ahead to allow the chicken to absorb as much of the delicious flavors in the sauce as possible.
Behind this simple dish lies a complex story. Named by Unesco as an Intangible Heritage of Humanity, Mexican cuisine is as varied as the country is vast. Packed with fresh and aromatic ingredients, following local millenarian traditions, the dishes stemming from this wonderful and enjoyable fare are mouth-watering pieces of history on a plate. Yet, the humble quesadilla is surrounded by a lot of regional controversy.
If you know a little Spanish you'll know that queso translates into English as "cheese." Thus you'd assume that the dish's name originated from the fact that the basic filling is always, well, queso. However, that's not always the case, and versions without cheese are plentiful. And it all depends on the region in which you eat it and the local customs. A quesadilla is, in brief, a folded tortilla with any filling. Newer versions created in the United States are served as triangular sandwich-like bites made out of two tortillas with the beloved queso present at all times. Our version brings the best of both worlds: the Mexican tradition that believes the quesadilla needs queso and the American idea to cut them in triangles for easy eating. Can't get better than that.
Use leftover rotisserie chicken or roasted turkey if you have some and use the marinade preparation later as a herby table sauce to dip the quesadillas in. Other cheeses can be used, as long as they're melty, like full-fat mozzarella or Havarti, but shred them yourself, as already-shredded cheese is packed with anti-caking agents that prevent the cheese from melting properly.
Ingredients
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8 ounces chicken tenders
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1/4 cup water
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2 tablespoons chopped fresh cilantro
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1 jalapeño pepper, sliced
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1 tablespoon freshly squeezed lime juice
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1 tablespoon olive oil
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1 medium red onion, cut into 1/4-inch thick slices
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1 medium eggplant, cut into 1/4-inch thick crosswise slices
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8 (6-inch) medium flour tortillas
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1/2 cup grated Monterey Jack cheese
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1/2 cup grated sharp cheddar cheese
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2 tablespoons vegetable oil
For Serving:
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Sour cream, to taste
Steps to Make It
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Gather the ingredients.
The Spruce / Christine Ma
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Place chicken tenders in shallow baking dish.
The Spruce / Christine Ma
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Combine water, cilantro, jalapeno, lime juice, and olive oil in a blender. Blend until smooth and season to taste with salt and pepper.
The Spruce / Christine Ma
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Pour marinade over chicken tenders, coating completely. Cover and refrigerate 4 hours.
The Spruce / Christine Ma
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Preheat grill. Remove chicken from marinade and grill until cooked through, about 6 minutes.
The Spruce / Christine Ma
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Brush onion and eggplant with oil, season with salt and pepper, and grill for about 4 minutes, turning occasionally.
The Spruce / Christine Ma
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Wrap tortillas in foil and place on top rack of grill while you cook other ingredients.
The Spruce / Christine Ma
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Mix cheeses together in a bowl.
The Spruce / Christine Ma
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Remove chicken, vegetables, and tortillas from grill.
The Spruce / Christine Ma
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Place about 1/4 cup of cheese on half the tortillas. Top with chicken, one slice of onion and one slice of eggplant.
The Spruce / Christine Ma
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Top with another tortilla, as if you are making a sandwich.
The Spruce / Christine Ma
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Place on grill and cook over low heat until cheese is melted and tortillas are golden brown.
The Spruce / Christine Ma
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Cut into quarters and serve with sour cream.
The Spruce / Christine Ma