Grilled Chicken and Vegetable Quesadillas
Ingredients
- 1 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano dried
- 1/2 tsp cumin ground
- 1/4 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 chicken breasts skinless and boneless
- 1 small onion cut into 1/2 inch thick slices
- 1 small bell peppers orange, cut into 1/2 inch thick wedges
- pam cooking spray
- 3 oz Monterey jack cheese, shredded (about 3/4 cup)
- 4 flour tortillas (6 inch)
- 1/4 cup sour cream
Instructions
- Preheat grill to medium-high heat.
- Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
- Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
- Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.
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