Grilled Chicken Quesadilla

When my little brother was eight or nine, he went through this phase where all he would eat when we went out was quesadillas.  Except, being strange as little boys are often prone to being, he always called them Mexican Grilled Cheese (which might be a little racially insensitive), which has stuck with me ever since.

I used bacon in this recipe simply because I had some on hand – even after the warm Mushroom and Asparagus salad I made the other day (you’d think I’d be burnt out between the cookies and the salad).  The bacon does certainly add an extra layer of flavor to the quesadilla, but it’s not absolutely necessary.  When I don’t have bacon or don’t feel like putting bacon in this dish, I’ve used sauteed onions and green peppers – giving it almost like a fried fajita sort of flavor.

I served the quesadilla with Spicy Black Beans and Tumeric-Cilantro Rice.

To Prepare Quesadillas

1 lb boneless, skinless chicken breast
1 package flour tortillas
6 pieces of fried bacon, chopped
1 package shredded cheese

For Marinade
about 1/4 c olive oil
1 generous handful of fresh cilantro, chopped*
juice of 1/2 lime
2 cloves of garlic, chopped
1 tsp cayenne pepper
1 tsp chili powder
salt and pepper to taste

*Note about the marinade.  Cilantro is one of my favorite flavors, so I put a very generous amount into this marinade.  I would recommend using less than a handful if you’re a bit more sensitive to its flavor.

1.  Prepare marinade by combining all ingredients in a large bowl.  Give mixture a quick whisk to combine lime jc with olive oil.

2.  Cut chicken breasts in half lengthwise (this will make for easier grilling).  Place chicken pieces in marinade, stir and let marinate in the refrigerator for at least 2 hours.

3.  Heat grill on medium-high heat.  When grill is nice and hot, add chicken breasts.  Sear for about four minutes on each side.  Getting a nice brown crust on the chicken will prevent it from drying out.  After both sides of chicken breasts are seared, lower heat slightly and close lid.  Cook for an additional 5 – 6 minutes on each side or until chicken is no longer pink in the middle.   Remove from heat and let sit for about 5 minutes for cooling.  When chicken is cool enough to touch, cut into bite-sized pieces.

4.  In a non-stick skillet, heat 1 tbsp of olive oil over medium-high heat.  Add 1 tortilla and layer shredded cheese, chicken cubes and bacon.  Finish off with an extra layer of shredded cheese and top with an additional tortilla.  Cook for about 4 minutes on each side, making two full rotations.  Tortilla should be golden brown on both sides and cheese inside should be melted.

5.  Remove from heat and cut into quarters.  Serve with salsa, sour cream and/or guacamole.