Tuesday, January 20, 2015

Grilled chicken meets Quesadilla

Grilled Chicken Quesadilla stack


2 6” reduced carb tortillas
½ grilled chicken breast
2 roma tomatoes
Any good white melting cheese grated, I used Muenster 
Cotija cheese, crumbled
Fresh cilantro
Sweet onion diced
Olive oil
Mesquite Habanero seasoning

Let me first say, if I owned a Food Truck, Diner, or Bar & Grill, this would be on the menu everyday.  The flavor of the luscious juicy slow grilled chicken, with the heat and little bit of citrus flavor of the Mesquite Habanero seasoning, and the sweetness from roasting the tomatoes, made this one of the most stand out quesadilla I've made to date.  And believe me when I say, I LOVE quesadillas and have made them out of most everything.

OK to get my head out of the after glow of eating this soul satisfying dish, this is how it went down.

For the chicken

NOTE:  You can of course buy rotisserie chicken or deli chicken, but if you enjoy grilling it's worth it to cook your own.

I "spatchcocked" a couple of chickens, which simply means I removed the backbone which allows you to open the chicken up and lay it out flat, making for more even cooking, and it reduces the amount of cooking time as well.  Then I brined them in a bath of water and Owens BBQ Buffalo Wing Brat Seasoning seasoning.  I brined them for a few hours, which is all the available time I had before grilling.  You could brine them overnight it time allows. Then I removed them from the brine and patted them dry with paper towels.

If I had not recently found a new spice to try out, I would have used the Buffalo Wing Brat seasoning in my rub as well, but for this cook I  I wanted to try my newest spice addition so I mixed together some olive oil, Mrs. Dash original blend and the Mesquite Habanero seasoning.  

I used the wet rub under the skin, on both top and bottom of chicken and on top of the skin. Then I placed them on our grill using indirect heat from both charcoal and mesquite wood. I cooked them for about 3-3 1/2 hrs at about 250°.  Because I knew I would be reheating the chicken at a future time, I took them off at 160° internally, if you plan to eat chicken right away, you should cook it to a safe 170° internal temp.

For the quesadilla


1. Slice tomatoes and roast in a skillet with a little olive oil, season with Mesquite seasoning.  Once tomatoes are tender, remove to a plate. 

2. Place one tortilla in your hot skillet and toast one side, flip, then add a generous amount of grated Muenster, place roasted tomatoes on top, heat till bottom of tortilla is toasty.  Remove to plate.  Now place diced onions, cilantro and more grated cheese on top of roasted tomatoes.  
3. Place sliced grilled chicken breast in skillet and heat on both sides until nice and warm, seasoning with Mesquite spice.  Remove and place on top of loaded tortilla and top with more grated cheese. 
4. Place your other tortilla in hot skillet, toast on one side then place on top of quesadilla, hot side down.  Now carefully (using spatula) place quesadilla upside down in skillet to brown top side, place lid on skillet to help melt cheese.  Once bottom of tortilla is toasty, remove to plate. 
5. Cut quesadilla in half, and then cut in half again.  Stack all four sections on top of each other and hold in place with a small skewer.  Garnish with more cilantro and Cotija cheese.

For information on purchasing Owens Buffalo Wing Brat Seasoning or any of their awesome products check out this link:

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