Chevys« Mesquite-Grilled BBQ Chicken Quesadilla«(1), ►Dokumenty, E-book
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Chevys� Mesquite-Grilled BBQ Chicken Quesadilla�With this secret recipe from the latest TSR low-lat book,it isn't necessary to cook the chicken over a mesquitegrill as they do in the restaurant chain. Sure, you couldget some mesquite wood chips and throw 'em on your barbecueor you can use that charcoal that has mesquite in it.But an easier way to get the flavor of mesquite--especiallyif all you've got is a gas grill--is to soak the chickenin a marinade made with mesquite-flavored liquid smoke.In the restaurant these puppies are made with red chilitortillas. Since these type of tortillas can be a drag totrack down, especially in fat-free versions, we'll use plainfat-free tortillas for our tasty reduced-fat clone.Mesquite Marinade1/2 cup water1 teaspoon mesquite-flavored liquid smoke1/2 teaspoon saltdash ground black pepperSpicy BBQ Sauce1/2 cup Bull's-Eye Original BBQ Sauce1/4 teaspoon cayenne pepperdash chili powder1 boneless chicken breast1/3 cup sliced red bell pepper1/3 cup sliced green bell pepper1/3 cup sliced Spanish onion2 large (12-inch) fat-free flour tortillas1 1/3 cups shredded Monterey Jack cheese1. Prepare the marinade by combining the ingredients in a mediumbowl. Add chicken breast fillet to the bowl, cover, and chill forone hour.2. When the chicken is finished marinating, preheat your grill tohigh temperature.3. As grill is heating, prepare the spicy BBQ sauce by mixing theingredients in a small bowl.4. Throw the chicken on the grill and cook it for 4 to 5 minutesper side or until it's done. When the chicken is done cooking, chop it into bite-size pieces.5. Spray a light coating of nonstick cooking spray on a mediumskillet over medium heat. Saut� the sliced peppers and onion inthe pan for 4 to 5 minutes or until the veggies start to brown.6. Set a large skillet over medium/low heat.7. Put one flour tortilla in the skillet and sprinkle 1/3 cupof cheese over half of the tortilla. Spoon half of the vegetablesover the cheese, followed by half of the chicken.8. Spoon a generous portion of the spicy BBQ sauce over the chicken,followed by another 1/3 cup of cheese.9. Fold the other side of the tortilla over the filling, and pressdown so that it stays in place.10. By this time, the cheese on the bottom should be melted. If not,wait another minute or so, then flip the quesadilla over and heatfor another couple minutes or until all of the cheese has melted.11. Slide the quesadilla onto a plate and slice it into 4 pieces.Repeat for the second quesadilla and serve immediately with salsaon the side.Serves 4 as an appetizer.Nutrition FactsServing size � 2 piecesTotal servings � 4
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