
Grilled Chicken and Red Onion Quesadillas

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A party at my house means a barbecue. Fun and simple. Virtually everything is cooked on the grill. No messy pots and pans. And Ive adopted an easy approach I want to share with you. I make a meal out of appetizers. Rather than serving a big main course that requires a lot of work at once, I grill a series of smaller things. As the host, the advantage of this idea is that there is no make-it-or-break-it moment when the whole meal has to be juggled at once. Plus no one feels obligated to have the main course. Guests can pick whatever they want whenever they want it.
ingredients
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serves: 4-6
3 boneless, skinless chicken breast halves (about 8 ounces each)
1 large red onion, cut crosswise into 1/2-inch slices
Extra virgin olive oil
2 cups grated Monterey Jack cheese
4 flour tortillas (10 inches)
1 cup good-quality tomato salsa
PASTE:
2 large garlic cloves
1 jalapeno chile pepper, stem removed
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 690
- Total Fat: 37.9 g
- Saturated Fat: 15.8 g
- Trans Fat: 0 g
- Cholesterol: 113.2 mg
- Sodium: 1884.4 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 4.2 g
- Sugars: 5.4 g
- Protein: 41.7 g
preparation

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