Grilled Chicken Quesadilla

By AshleyRuss

Ingredients

• This is a Frust brunch favorite, but the recipe is also perfect for lunch or supper. Homemade Salsa Picante packs lots of flavor.
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Other: 2 hours 8 minutes
• Yield: Makes 6 servings
• Ingredients
• 1/3 cup lime juice
• 2 tablespoons olive oil
• 2 teaspoons dried or 1 tablespoon minced fresh marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 pounds skinned and boned chicken breasts
• 12 (6-inch) flour tortillas
• Cilantro-Pecan Pesto
• 1 cup (4 ounces) shredded Mexican four-cheese blend
• Toppings: Salsa Picante, sour cream, chopped cilantro

Preparation

Step 1

Preparation
Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken. Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Cut chicken into thin strips.

Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.

Cook quesadillas in a lightly greased skillet or griddle over medium-high heat (350°) 2 to 3 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with desired toppings.