Grilled BBQ Chicken Quesadillas W/Homemade Coleslaw

Submitted by gailanng

"For extra pizazz, stuff in a few fresh or pickled jalapeno peppers. Adapted from "Cooking Light Crave!"."

 

• Ready In: 30mins
• Ingredients: 21
• Serves: 4

ingredients

• 3 boneless skinless chicken breasts
• olive oil
• salt and pepper

• For Sauce

• 1⁄2 cup ketchup
• 2 tablespoons honey mustard
• 4 tablespoons water
• 1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder
• 3⁄4 teaspoon smoked paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄8 teaspoon kosher salt
• 8 flour tortillas
• 8 ounces shredded cheddar cheese or 8 ounces monterey jack cheese

• For Coleslaw

• 3 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 3 cups shredded cabbage
• 1 carrot, shredded
• 1⁄3 cup sliced green onion

directions

1. Preheat grill to medium-high heat.
2. Using a mallet or rolling pin, pound chicken breasts between two pieces of waxed paper to 3/4-inch thickness. Brush chicken with a little olive oil and season with salt and pepper.
3. Grill chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees, about 4 to 5 minutes per side. Transfer chicken to a plate, and when cool, shred or slice into super-thin slices. Set aside. ?
4. Meanwhile, combine sauce ingredients in a medium saucepan. Bring to a simmer and cook for 10 minutes. Combine sauce and chicken; stir to coat.
5. Combine mayonnaise, vinegar and sugar in a medium bowl. Add cabbage, carrots and onions; toss to combine.
6. Place about 1/2 cup chicken on top of a tortilla on a plate. Sprinkle with 1/4 cup cheese. Place another tortilla on top. Using a wide spatula, slide assembled quesadilla onto hot grill and cook until bottom is brown and crispy, about 2 minutes. Carefully flip and continue cooking until underside of the second tortilla is also brown and crispy, about another 2 minutes.
7. Place cooked quesadilla onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make three more quesadillas. Serve with coleslaw.