Grilled Chicken Quesadillas

By loriarnold

Ingredients

• 1/3 cup lime juice
• 1 TBSP olive oil
• 1 TBSP minced fresh marjoram or 1 tsp dried marjoram
• 1 tsp salt
• 1 tsp pepper
• 1 / 1/2 pounds skinned and boned chicken breasts
• 12 (6 in) flour tortillas
• 1 cup (4 oz) shredded Mexican four cheese blend
• Pesto
• 1 1/2 cups fresh cilantro leaves
• 2 garlice cloves, chopped
• 1/3 cup olive oil, divided
• 2 TBSP pecans,
• 2 TBSP pine nuts
• 1/4 cup shredded parmesan

Preparation

Step 1

Combine first 5 ingredients in a shallow dish or zip top freezer bag. Add chicken. Cover a nd chill 2 hours. Remove chicken from marinade, discard marinade.

Grill checkn covered with grill lid over medium high heat 4 minutes on each side or until done. Cut into thin strips.


Top 1 side of tortillas evenly with pesto, cheese and chicken.

Cook quesadillas in a lightly greased skillet or griddle over medium heat until brown.