Prep 15 mins
Cook 20 mins
An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.
- 2 large garlic cloves
- 1 jalapeno pepper, stem removed
- 236.59 ml tightly packed fresh basil leaf
- 44.37 ml extra virgin olive oil
- 29.58 ml tequila
- 4.92 ml kosher salt
- 2.46 ml fresh ground black pepper
- 2 large boneless skinless chicken breast halves (about 8 oz. each)
- 2 Hass avocadoes, pitted and skins removed
- 14.79 ml fresh lime juice
- 2 medium garlic cloves
- 1.23 ml kosher salt
- 14.79 ml finely chopped fresh cilantro
- 0.59 ml fresh ground black pepper
- 2 medium poblano chiles, stems removed
- 4 flour tortillas (10 inches)
- 473.18 ml grated monterey jack cheese
- In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
- In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
- then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
- garlic mixture, cilantro, and pepper to the bowl. Mix well.
- Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
- 15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
- needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
- Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
- and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
- Serve warm with the guacamole spooned on the top of each wedge.
So, so good! The marinade was the real star of the recipe, and I'm glad I took the time to marinate the chicken overnight- it really made a difference. I loved the guacamole as well. I don't have a grill, so I cooked the chicken on the foreman grill, and then later cooked the quesadillas on a frying pan coated with cooking spray. It worked fine, although I'd love to try making these on a grill! [Made & Reviewed for PRMR]