My husband just got a new, shiny gas grill and hasn’t stopped grilling since. That’s fine with me, because that means healthier eating and less clean-up in the kitchen. I was tired of the hamburgers and hot dogs so I told Steve I was going to venture outside the box and do something a little different. After looking through several of my cookbooks and putting some ideas I saw together…this is what I came up with! These grilled quesadillas will make a fun and simple lunch or appetizer for a Mexican themed dinner
2. Season both sides of each chicken breast with a generous amount of fajita seasoning (see note below).
3. Grill chicken on both sides until tender and juicy. Move to plate to cool. Slice in small strips.
4. Place corn on hot grill rack. Cover grill and cook corn, turning frequently, until brown in spots, 10-15 minutes.
5. Transfer corn to plate and set aside until cool enough to handle. When cool, with sharp knife, cut kernels from cobs.
6. Place tortillas on work surface. Evenly divide chicken, pepper jack cheese, salsa, green onions and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.
7. Place quesadillas on hot grill rack. Grill, turning once, until browned on both sides, 1 to 2 minutes. Cut in halves or fourths.
Missouri Farm Chick Notes:You can get fajita seasoning mix in envelopes, where the gravy mixes are found in a grocery store. What I use is a fajita mix I found in a jar at World Market. It’s their brand. If you can get your hands on it…you’ll love it!
a little bit about me...This blog is authored by me – Jackie, a Missouri farm chick. I was raised on a farm, but one might not be able to tell. My mom and my two grandmothers were awesome cooks and teachers of culinary techniques. My mom made sure my sister and me were members of 4-H where we were enrolled in cooking classes for many years.