Description
Grilled Quesadillas are stuffed with flavorful grilled chicken, charred onions and gooey monterey jack cheese. Served with a refreshing strawberry and avocado salsa for a sweet and savory combination that’s sure to be a surprise springtime fav!
Ingredients
For the Strawberry Avocado Salsa:
2 c. diced strawberries (if not sweet and ripe, add a touch of honey)
1 avocado, cut into small cubes
1/2 c. diced red onion
1/4 c. cilantro, chopped
1 serrano, minced or roughly chopped
1 lime juiced
Pinch of salt
For The Quesadillas:
1 lb. chicken breast
1 Tbsp. + 1 tsp. EVOO, divided
2 tsp. chili powder
1 tsp. granulated garlic powder
1 tsp. cumin
1/4 tsp. salt
2 red onions, sliced into 1/2 inch rings
4 Large whole grain tortilla wraps
8 oz. monterey jack cheese
Instructions
- To make the salsa, toss together the strawberries, avocado, red onion, cilantro, serrano, lime juice and pinch of salt. Set aside.
- Preheat the grill to medium heat. Combine 1 Tbsp. EVOO, chili powder, granulated garlic, cumin and salt. Add the chicken and toss to coat. Set aside. Brush the onion sliced with 1 tsp. EVOO. Place the onions on the grill and cook 2 to 3 minutes per side, until they’re softened and lightly charred. Chop the grilled onions and set aside. Place the chicken on the grill and cook for about 15 minutes, or until internal temperature reaches 165, flipping halfway through. Remove from the grill and let rest for 5 minutes before slicing into bite size pieces.
- To make the quesadillas, top half of a tortilla with 1 ounce of the cheese, a quarter of the grilled onions, a quarter of the grilled chicken and then another 1 ounce of cheese. Fold the other half over the top to form a half moon. Repeat with remaining tortillas. Lightly grease grill grates and cook quesadillas, turning carefully once, until melted and tortillas are golden with grill marks.
- Cut into wedges and serve with strawberry avocado salsa. Enjoy!
Keywords: quesadillas, strawberries, salsa, fruit salsa, grilled chicken, grilled onions