sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
The wife had a craving for chicken quesadillas, and I happened to have both chicken and a grill. I filleted some chicken breasts and then marinated overnight in a huli huli marinade recipe I found on seriouseats.com. I doubled the amount of sriracha and added some cayenne but I think I wanted a little more heat.
I fired up the Weber kettle with some Weber briquettes and cooked the chicken until it had a nice caramelized color on each side. Once the chicken was done I threw some 12" flour tortillas on our comal, melted a mix of Colby jack and chihuahua cheese, then thinly sliced the chicken and topped it with more melted cheese. The corn had queso fresco instead of cotija, then was dusted with some Tajin. The wife approved :thumb:
I fired up the Weber kettle with some Weber briquettes and cooked the chicken until it had a nice caramelized color on each side. Once the chicken was done I threw some 12" flour tortillas on our comal, melted a mix of Colby jack and chihuahua cheese, then thinly sliced the chicken and topped it with more melted cheese. The corn had queso fresco instead of cotija, then was dusted with some Tajin. The wife approved :thumb:
