| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Boned and skinned chicken breast halves |
| 4 |
lg |
Flour tortillas |
| 2 |
c |
Reduced fat cheddar cheese; shredded |
| 2 |
c |
Fresh tomatoes; diced |
| 1/2 |
c |
Green onion; diced |
| 4 |
tb |
Cajun seasoning |
| 3 |
tb |
Olive oil |
| 1 |
|
Spray nonstick oil |
INSTRUCTIONS
In a medium bowl, combine the chicken, seasoning and olive oil and mix
until well coated. Prepare the grill for the direct heat method.
Place the chicken on the hot grid and cook the chicken breasts over a
medium-hot temperature for 8-9 minutes per side until blackened and
cooked through, but still moist. Remove chicken and cool slightly.
Dice breasts into cubes about 1/2 inch thick.
Fill each tortilla evenly with chicken, cheese, green onions and
tomatoes, dividing ingredients evenly. Fold tortillas over to enclose
filling.
Spray the grid with nonstick cooking spray and heat over medium heat.
Place tortillas on grid and cook quesadillas, turning once, until
golden brown on each side and the cheese has melted. Remove from grid
and cut into wedges. Serve with sour cream and guacamole, if desired.
NOTES: For an additional smoky flavor use some wood chips on top of
charcoal.
Recipe by: Klaudia Crawford as seen on Culinary Adventures
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