Chicken Quesadillas
Ingredients
- 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)
Directions
- 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
- Press garlic to flatten. Add to olive oil and let set while chicken marinates
- Grill chicken over medium heat for 10 minutes. Baste with marinade throughout cooking time
- Remove chicken from grill and slice into strips. Divide cheese among 4 of the tortillas; top each with the other 4 tortillas
- 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
- 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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