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Flame-Grilled Chicken Quesadilla

Flame-Grilled Chicken Quesadilla

Yield: 12 servings.

Chipotle Pepper and Citrus Marinated Chicken:

4¼ lb. Tyson® Cut & Ready™ 100% All-Natural™ Thigh Pieces, Uncooked, Marinated

½ cup clarified butter, warm

½ cup fresh lime juice

½ cup fresh orange juice

¼ cup ground chipotle pepper

1½ tsp. kosher salt

Smoky Chipotle Lime Crema:

3 cups Mexican crema or creme fraiche

6 Tbsp. chipotle peppers in adobo, pureed

2 Tbsp. fresh lime juice

12 Mexican Original® White Original Wraps®Tortillas, 12"

12 cups Cheddar-Jack cheese, shredded

1½ cups black beans, drained

1½ cups Tyson® Fully Cooked large Bacon Pieces, Thick

3 cups pico de gallo, commercially prepared

Cover chicken thigh pieces completely and slack in cooler between 32°F and 36°F prior to use.

For marinated chicken: Combine butter, lime juice, orange juice, chipotle pepper and salt in a bowl. Whisk to blend. Add chicken thigh pieces and toss to evenly coat. Char-grill seasoned chicken on a preheated open-flame grill set to medium-high for 3-5 minutes on each side, or until internal temperature reaches 165°F. Transfer to another container. Cover and hold hot above 135°F.

For smoky chipotle lime crema: Combine crema, chipotle pepper and lime juice in a bowl. Whisk to blend. Cover and hold at or below 40°F.

To assemble single serving: Place 1 flour tortilla wrap on a flat work surface. Layer 1½ oz. of Cheddar-Jack cheese and ¾ oz. black beans over half of the wrap. Diagonal-slice 4 oz. of chicken (see recipe) and arrange over the beans). Top with ½-oz. bacon, 2 oz. pico de gallo, and 1½ oz. additional cheese. Fold to close (half-moon style).

Using a long spatula, place folded quesadilla on preheated open flame grill set to low; grill for 2-2½ minutes on each side or until cheese is melted. Cut into four wedges. Serve with 2¼ oz. of reserved smoky chipotle lime crema (see recipe) portioned in a ramekin.

TAGS: Food & Drink