Grilled Chicken and Olive Quesadillas

This is a delicious Mexican recipe made by seasoning boneless chicken thighs and grilling them to perfection, then layering tortillas with grilled chicken, onion, and cheese. The quesadillas can be cooked right on the grill, making them an excellent choice for outdoor cooking. Of course, you do not have to wait for grilling season, either. Use an electric indoor grill to produce great results.

If your grill is not right for making quesadillas, make the tortillas in the oven instead. Serve with sour cream and salsa to taste. Everyone loves these great grilled chicken quesadillas. For a wine to drink with this dish, try Sauvignon Blanc. For a cocktail, fizzy lime vodka, and for non-drinkers, raspberry lemonade!

Chicken Quesadillas Made on the Grill

Ingredients -

1 pounds boneless chicken thighs
adobo seasoning to taste
12 ten inch flour tortillas
1 1/2 cups shredded cheese
1 onion, chopped
1 six ounce can black olives, drained and sliced
1 seven ounce can green chilies, drained and diced

Preparation:

Coat chicken with adobo seasoning to taste on both sides and allow marinating for fifteen minutes.

Heat grill to medium high and lightly oil the grate or surface. Cook chicken for ten minutes on each side, or until the juices run clear.

Allow to cool to handling temperature, then cut into bite-sized pieces.

Place tortillas on grill and sprinkle each with cheese. Add chicken, olives, onion and chilies, then top with another flour tortilla.

Grill until crisp and brown on both sides.

Repeat until ingredients have been use up. Cut into wedges and serve.

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