- Servings: 2
|Marinade, for chicken:|
|½ Tbsp||Chopped Parsley|
|Salt & Freshly Ground Pepper, to taste|
|⅛ cup||Lemon Juice, 2 tbsp.|
|⅛ cup||Red Wine Vinegar, 2 tbsp.|
|4 oz||Cheddar Cheese, 1 cup|
|2||Flour Tortillas, soft taco-size|
|2 Tbsp||Olive Oil|
Mix marinade, place chicken and marinade in a zip bag for at least 1/2 hour, longer if you prefer, but don't go over 24 hours. Grill chicken 3-4 minutes on each side on high to medium (whatever you prefer. I like high for the great grill marks!) After removing from grill let the chicken rest for 5-10 minutes. While the chicken is resting, cut Cheddar cheese into strips. Coat one side of each tortilla with olive oil; place oiled side up. Cut chicken into strips. Turn grill to medium or low. Place tortilla on grill, oiled side down; place cheese and chicken strips on tortilla quickly, mixing cheese and chicken so that the cheese will melt over the chicken. Place other tortilla, oil side up, on the quesadilla. Turn 90 degrees for more grill marks. Wait 1 to 1 1/2 minutes then flip over, repeating the turn process for grill marks. Wait 1-2 minutes and then remove from grill, letting it rest 5 minutes so that the cheese won't run out of the quesadilla! Then use pizza cutter to cut into wedges.
This is great as appetizers served with sour cream and/or salsa!