A while back I found pre-cooked southwestern seasoned grilled chicken strips (by Perdue) in the grocery store and had the wonderful idea of making quesedillas with them. That was a couple of years ago and I guess the popularity of the southwestern variety has faded because it has become increasingly difficult to find them in the grocery store when I need them. In essence, I gave up on finding them and decided that I could make this chicken for my quesedillas just as good at home – and without any of the artifical additives I suppose were in the pre-packaged stuff.
- 4 (10″) flour tortillas
- 1 lb boneless skinless chicken breasts (pounded to 1/2″ thick) or tenderloins
- 1 cup shredded cheese (I used a mexican mix)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, sliced
- juice of 1 lime
- 2 tbsp honey
- 1/3 cup olive oil
- cumin, garlic powder, chili powder, ground coriander, salt and pepper, all to taste (or use whatever you like/have on hand)
- In a Ziploc bag, add lime juice, honey, olive oil, and dry spices; blend well. Add chicken and allow to marinate for 10-15 minutes.
- While chicken is marinating, in a medium-sized frying pan, heat oil and butter over medium heat and add onions. Cook until very soft, about 10-15 minutes.
- Grill until fully cooked. Slice chicken into 1/2″ by 3″ (approximately) strips. When chicken is almost finished cooking, heat a griddle or large non-stick frying pan to medium-high heat. When griddle is hot and chicken is finished cooking and is sliced, place tortilla on the griddle. Add cheese, onions, and chicken to one half of tortilla half. Carefully fold over empty half to sandwich the filling between the two halves of the tortilla. When the bottom half is browned and cheese is starting to melt, carefully turn over to brown the uncooked half. When cheese is melted and quesedilla is browned, remove from griddle. Repeat with all tortillas.
- Serve with mexican rice, beans, and sour cream.