Chicken Quesadillas

By mattyrana

Ingredients

• 4-5 Chicken Breasts
• 1 Lime
• 3/4 Cup Orange Juice
• 2 Tbs Extra Virgin Olive Oil
• 2 Tbs Honey
• 1 Tbs Cumin
• 1 Tsp Ground Coriander
• 2 Garlic Cloves, diced
• 1 Tsp Hot Sauce
• Tsp Kosher Salt
• Tsp Fresh Ground Black Pepper
• 1 Cup Salsa (preferably fresh)
• 1 Cup Grated Cheddar Cheese
• Whole Wheat Tortillas
• 1/2 Cup of Sour Cream

Details

Servings 6

Preparation

Step 1

Combine juice from the lime with the orange juice, honey, olive oil, cumin, coriander, garlic, hot sauce, salt, and pepper in a large mixing bowl. Place chicken breasts in marinade and refrigerate for 30 minutes.

Remove chicken from marinade and return to refrigerator until grill is ready. While the grill is getting hot, transfer marinating liquid to medium sauce pot. Place over high heat and bring to a boil, then reduce and simmer for about 20 minutes, stirring often.

When the coals are hot, sear the chicken breasts over direct-high heat, 1-2 minutes per side. Move chicken off to the side of the grill and cook over indirect-medium heat, with the grill covered, for another 20 minutes. Every few minutes, open up the grill, flip the chicken over, and brush on the reduced marinate (which is now more like a citrus-y barbecue glaze).

Let chicken rest about 10 minutes before slicing into it. Slice grilled chicken into thin strips.

Lay one of the tortillas on a baking sheet. Top with one layer of chicken, then one layer of cheese, then one layer of salsa. Cover with the remaining tortilla and slide it into the oven.

Return in about 15 minutes.

Remove the quesadilla from the oven, cut into quarters and serve with that dollop of sour cream and a little more of the salsa.