- 4
- 300 mins
Ingredients
- Eight 8-inch flour tortillas
- Fennel-Garlic Chicken Legs, skinned and shredded
- 1 cup shredded Fontina cheese
- 1 tomato, chopped
Preparation
Step 1
Light a grill. Lay the tortillas on a work surface, top with the chicken, cheese and tomatoes and fold over. Transfer the quesadillas to the grill. Grill until the cheese is melted, turning once, 5 minutes. Serve hot.
Fennel-Garlic Chicken Legs
1 1/2 tablespoons chopped garlic
1 1/2 teaspoons ground fennel seeds
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon crushed red pepper
Kosher salt
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
4 whole chicken legs (12 to 14 ounces each)
In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add the 1 1/2 tablespoons of oil.
Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight.
Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes.