Grilled Chipotle Chicken Quesadillas

There’s no doubt that the fresh spring air stirs up motivation to work in the yard, tackle projects around the house, and plant flowers all over the property.  Our house is no different.  With an 80 degree weekend last Sat/Sun, we took every opportunity to do just that.  Ryan made his way out to the backyard to fulfill his role as the “Pool Boy” and I waddled into the front yard with my Black N Decker power tools in tow.  A HedgeHog, Leaf Blower, several brown yard waste bags and a pair of gloves was I all I needed to have my way with the shrubbery.   Last year I was the “blonde chick next door” who did yard work in her sundresses (quite the sight I’m sure…but seriously, what else was I supposed to do?  Go buy “yard clothes”? Ummm no.).  And this year, well, this year I am the “pregnant chick” struggling to move comfortably while hacking away at the landscaping.  And let’s not even mention what I probably look like as I attempt to bend over or squat down to retrieve all of my clippings.  Sure glad I can provide some entertainment for the neighbors.  🙂

Despite my craving to plant flowers, I accepted the reality that a “frosty” night is still a good possibility…and that waiting until mid-late May to brighten up the yard might be a more responsible decision.  Instead, we’ll continue to enjoy the gorgeous baskets of flowers I picked up at Costco….inside!  They are proving a bit tempermental…but they are colorful nonetheless. 

After hours spent outside, we moved inside to continue our “nesting”.  Since we moved into this house in 2009, we’ve been meaning to tile the kitchen backsplash.  For one reason or another, this project continually gets pushed to the back burner while we complete other items on our list….painting, recessed lighting, painting, ceiling fans in every room, painting, conversion to home gym, painting, granite countertops, painting, bathroom countertops, painting….you get the drill.  But this week…yes THIS week, Ryan has started the backsplash!  After recieving an estimate to have the work done by someone else, we opted to save the $500 and tackle the project ourselves.  Let’s be honest, this requires me to be a good, patient wife (one who doesn’t get too sassy) while Ryan does all of the labor.  We’re both doing good so far….lol. 

To hold up my end of the deal, I decided to surprise Ryan with a dinner full of flavors he loves.  I decided to have Chipotle Chicken Quesadillas and a cold beer waiting for him for dinner on Tuesday night.  I knew he would get home from work (and a trip to Lowes) and want to immediately jump into tiling….so the least I could do was feed him something he’d love!  With that plan in mind, I whipped up this recipe…made one “practice” quesadilla (and ate it! hahhaa) and then prepared his so they were waiting for him when he walked in…along with a Corona & Lime!  If you enjoy “Chipotle/Adobo” flavors as much as we do, give these quesadillas a try…they are fast and easy to make.  Oh…and Ryan says they are the best quesadillas he’s EVER had.  Really?!?!  They were good….

Grilled Chipotle-Chicken Quesadillas

Courtesy of: Sunset Grill

Prep and Cook Time:  35 minutes.

Makes 4 Quesadillas

  • 4 boned, skinned chicken breast halves
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 canned chipotle chile in adobo sauce, drained and minced
  • 1/4 cup sour cream (I used light)
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 8 corn tortillas (6 in. each)
  • 2 cups freshly grated Monterey jack cheese

Preparation

1.   Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat.  Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check).  Slice cooked chicken breasts into 1/4-in.-thick slices.  Keep grill or grill pan hot.

2.  In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.

3.  Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.

4.  Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve.

5.  Slice each quesadilla into wedges and serve with salsa on the side.

Dress it up by adding some of your favorite fillings…grilled corn, black beans, jalapeno peppers, onions, etc.  (We kept it simple and added thinly sliced green onions and finely diced serrano peppers…because we like it HOT!)

Sauces: Serve with the chipotle-lime sauce, pico de gallo, guacamole, and sour cream.

            

Grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and chile.  Plus there’s no dirty skillet to clean.  Serve with store-bought pico de gallo or other salsa.  Or, if you have a little more time, make fresh Pico de Gallo.

Mmmmm….MUY BIEN!

Indulge.  In Life.  In Love.  In Food.

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