Grilled Chicken Quesadillas

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup lime juice
• 2 tablespoons olive oil
• 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 lbs boneless skinless chicken breasts
• 12 (6 inch) flour tortillas
• 1 cup shredded cheese, mexican four cheese blend
• salsa
• picante sauce
• sour cream
• chopped cilantro
• 1 1/2 cups fresh cilantro leaves
• 2 garlic cloves, chopped
• 1/2 cup olive oil, divided
• 2 tablespoons pecans, chopped
• 2 tablespoons pine nuts
• 1/4 cup shredded parmesan cheese

Recipe

• 1 quesadillas:.
• 2 combine first 5 ingredients in a shallow dish or zip top freezer bag; add chicken. cover or seal, and chill 2 hours. remove chicken frommarinade, discard marinade.
• 3 grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done. cut chicken into thin strips.
• 4 top 1 side of 6 tortillas evenly with cilantro-pecan pesto, cheese, and chicken. top with remaining tortillas.
• 5 cook quesadillas in a lightly grease skillet or griddle over medium-high heat 2-3 minutes on each side or until browned. cut each quesadilla into quarters.serve with desired toppings.
• 6 cilantro-pecan pesto:.
• 7 process cilantro, garlic, and 2 tablespoons olive oil in a food processor untila rough paste forms. add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides.with processor running, pour remaining oil through chute in a slow steady stream, process until smooth. cover and chill upto 5 days or freeze up to 1 month. 3/4 cup.