Grilled Chicken Quesadillas
- 1 tbsp. chili powder
- 2 tbsp. fresh cilantro, minced
- 1 tbsp. olive oil
- Juice of 1 lime
- 1 tsp. salt
- 1 tsp. cumin
- 1/2 tsp. red pepper flakes
- 4 boneless, skinless chicken breasts halves
- Half a yellow onion, roughly chopped
- 2 tomatoes, seeded and diced
- Corn tortillas (6-7 inches)
- Cooking spray
- Shredded cheese (pepper jack, cheddar, etc.)
Adapted from annies-eats.com
Heat a grill pan or skillet over medium high heat. Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine. Add the chicken breast halves and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and shred the chicken into small pieces. Add the onion to the pan and cook until tender and golden, about 5 minutes.
Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine. Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down. Place about a quarter of the chicken mixture onto one side of the tortilla. Top with shredded cheese. Fold over the tortilla to sandwich the filling inside. Repeat with the remaining tortillas and filling mixture.
Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside. Slice into wedges and serve with sour cream and salsa as desired.