Grilled Chicken Quesadillas With Hot Salt Pico De Gallo Recipes

Steps:

• Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
• In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
• Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
• Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
• Slice each quesadilla into wedges and serve with salsa on the side.

Steps:

• In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
• Set the pico de gallo aside.
• 2 In a large skillet, heat 1/2 tablespoon olive oil.
• Add the chicken breast meat, and saute until cooked through and juices run clear.
• Remove chicken from skillet, and set aside.
• 3 Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender.
• Stir in the minced garlic, and saute until the aroma is strong.
• Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
• Set this mixture aside; keep warm.
• 4 In a heavy skillet, heat one flour tortilla.
• Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
• Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
• Flip, and cook on the opposite side.
• Remove quesadilla from skillet, and cut into quarters.
• Serve with sour cream and remaining pico de gallo.

Steps:

• Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
• Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
• Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

Steps:

• First assemble the pico de gallo, combine the diced tomatoes, jalapeño pepper, diced onions, cilantro, garlic and the lime juice.
• Mix the pico de gallo. Add salt until it tastes the way you like it and then place in fridge.
• Heat a large flat skillet on medium. After it gets hot, place several drops of vegetable oil in the skillet and wipe the entire surface of the pan.
• The pan will be coated with a sheen of oil.
• Place one tortilla into pan, sprinkle 1/2 cup of cheese over top of tortilla and add the chicken (if using refried beans add these now too).
• When cheese begins to melt fold over the tortilla and allow it to heat for 1 minute more.
• Place on plate and slice into triangles.
• Repeat steps for each tortilla.
• Serve with pico de gallo, sour cream or guacamole.

Steps:

• To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight. To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness. Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours. Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4-5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4-5 more minutes. Top each chicken breast with Pico de gallo before serving.

Steps:

• Preheat grill to medium-high.
• Rub the chicken breasts with Morton® Hot Salt™, pressing the hot salt into the meat.
• Grill chicken for 5 to 6 minutes per side, basting with 1/2 cup of the barbecue sauce until fully cooked. Let cool. Thinly slice or shred the chicken breasts into thin strands. Set aside.
• In a bowl, combine the grilled chicken, onion, green onion, cilantro, 1/4 cup of the barbecue sauce and the cheeses. Season to taste with Morton® Hot Salt™.
• Preheat grill to medium.
• Lay a flour tortilla on a flat surface. On one half of one flour tortilla, place one eighth of the chicken and cheese mixture. Fold the top half over the chicken and cheese, pressing firmly to seal. Repeat with remaining tortillas and filling.
• Lightly spray both sides of the outside of each tortilla half moon with non-stick cooking spray. Sprinkle with Morton® Hot Salt™. Grill quesadillas for 2 to 3 minutes per side until the cheese is melted and the quesadillas are heated through.
• Serve with guacamole, sour cream and Hot Salt Pico de Gallo.