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Gallery Adobo-Marinated Chicken Quesadillas Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 can (7 ounces) chiles in adobo sauce 1/2 cup water 4 chicken cutlets (4 ounces each) 1 small red onion, thinly sliced 2 jalapeno chiles, stems removed, thinly sliced crosswise 1 cup rice vinegar (not seasoned) 1/4 cup sugar 8 eight-inch flour tortillas 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups)

Cook’s Notes Grilled skinless chicken and low-fat Monterey Jack cheese create a nutritious take on a Mexican favorite.

Gallery Adobo-Marinated Chicken Quesadillas

Recipe Summary Servings: 8

Adobo-Marinated Chicken Quesadillas

Adobo-Marinated Chicken Quesadillas

Adobo-Marinated Chicken Quesadillas

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 can (7 ounces) chiles in adobo sauce 1/2 cup water 4 chicken cutlets (4 ounces each) 1 small red onion, thinly sliced 2 jalapeno chiles, stems removed, thinly sliced crosswise 1 cup rice vinegar (not seasoned) 1/4 cup sugar 8 eight-inch flour tortillas 5 ounces low-fat Monterey Jack cheese, shredded (1 1/3 cups)

Directions

Puree chiles in adobo sauce and water in a blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.

Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer, and cook until jalapenos are soft and sugar has dissolved, about 10 minutes. Pour over onion, and let stand until mixture is cool. Strain through a fine sieve.

Heat a grill pan over high heat. Grill chicken, about 2 minutes per side. Slice into strips. Wipe pan clean.

Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.

Carefully place quesadilla onto hot grill pan, and cook over medium heat until tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.

Cook’s Notes Grilled skinless chicken and low-fat Monterey Jack cheese create a nutritious take on a Mexican favorite.

Cook’s Notes

Grilled skinless chicken and low-fat Monterey Jack cheese create a nutritious take on a Mexican favorite.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Adobo-Marinated Chicken Quesadillas

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All Reviews for Adobo-Marinated Chicken Quesadillas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest