Grilled Chicken Quesadillas

Name: Grilled Chicken Quesadillas
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by KittyKitty

"This recipe seems to appeal to everyone. Salsa or Picante sauce adds lots of flavor. Great for dinner or lunch."

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Ready In:: 2hrs 20mins
Ingredients:: 18
Serves:: 6

ingredients

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
Toppings
salsa
picante sauce
sour cream
chopped cilantro
Cilantro-Pecan Pesto
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

directions

Quesadillas:
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.
Grill chicken , covered with grill lid, over medium-high heat, 4 minutes on each side or until done. Cut chicken into thin strips.
Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken. Top with remaining tortillas.
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.
Cilantro-Pecan Pesto:
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.