Chicken Quesadillas

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  • Ready in: 3-4 hours
  • Serves: 4
  • Complexity: easy
  • Origin: Poultry


  • 4 large chicken breasts, skinned and boned
  • Allegro Original Marinade
  • 8 soft flour tortillas (6-inch)
  • 4 tablespoons olive oil
  • 1 clove garlic
  • 1/2 head iceberg lettuce, shredded
  • 3/4 cup sour cream
  • 3/4 cup guacomole
  • 1 1/2 cup shredded Monterey Jack cheese
  • Lemon and lime twists for garnish (optional)


  1. Place chicken breasts and Allegro Original Marinade in a plastic bag, seal and marinate in refrigerator for 3-4 hours, turning a couple of times
  2. Press garlic to flatten. Add to olive oil and let set while chicken marinates
  3. Grill chicken over medium heat for 10 minutes. Baste with marinade throughout cooking time
  4. Remove chicken from grill and slice into strips. Divide cheese among 4 of the tortillas; top each with the other 4 tortillas
  5. Heat 1 tablespoon of the oil in a skillet, add tortillas and cook over medium heat until lightly browned. Turn and cook the other side. Repeat this process with the remaining oil and cheese-filled tortillas
  6. Cut tortillas into 4 wedges. Place 2 or 3 wedges on each plate; top with chicken strips, shredded lettuce, sour cream and guacomole. Garnish with lemon lime twists. Serve immediately

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