For extra pizazz, stuff in a few fresh or pickled jalapeno peppers. Adapted from “Cooking Light Crave!”.
Ingredients: [‘boneless skinless chicken breasts’, ‘olive oil’, ‘salt and pepper’, ‘ketchup’, ‘honey mustard’, ‘water’, ‘dried ancho chile powder’, ‘smoked paprika’, ‘garlic powder’, ‘onion powder’, ‘ground cumin’, ‘worcestershire sauce’, ‘kosher salt’, ‘flour tortillas’, ‘shredded cheddar cheese’, ‘mayonnaise’, ‘cider vinegar’, ‘sugar’, ‘cabbage’, ‘carrot’, ‘green onion’]
Quantity of Ingredients: [“3 boneless skinless chicken breasts”,” olive oil”,” salt and pepper”,””,”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”,””,”3 tablespoons mayonnaise”,”2 tablespoons cider vinegar”,”1 teaspoon sugar”,”3 cups shredded cabbage”,”1 carrot, shredded “,”1/3 cup sliced green onion”]
Number of Servings: 4
Steps: [‘Preheat grill to medium-high heat.’, ‘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.’, ‘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. ?’, ‘Meanwhile, combine sauce ingredients in a medium saucepan. Bring to a simmer and cook for 10 minutes. Combine sauce and chicken; stir to coat.’, ‘Combine mayonnaise, vinegar and sugar in a medium bowl. Add cabbage, carrots and onions; toss to combine.’, ‘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.’, ‘Place cooked quesadilla onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make three more quesadillas. Serve with coleslaw.’]