I’ve been experimenting with lighter fare now that the days are longer and the grill is set to go! We love good Mexican food in my family. Having been raised in Texas that is just a given! Wednesday night was always the night to go to the local Mexican restaurant. I continue the tradition, but normally prepare the meal here at home. This particular recipe had everyone asking for MORE! It’s simple and delicious! Let me know if you try it
Fajita Quesadilla
1 pound of chicken tenderloin strips
1 green pepper, cleaned and cut into thin strips
1 Vidalia onion, peeled and thinly sliced
1 clove garlic, peeled and thinly sliced
1 jar red pepper jelly
2 cups shredded Colby/Jack cheese
Whole Wheat Flour Tortillas (2 per quesadilla)
Marinade:
juice of 1 lime
1/2 olive oil ( I use the extra virgin from Golden Isles Olive Oil)
1/2 teaspoon pink salt
1/4 teaspoon ground black pepper
1/2 teaspoon Sangre de Cristo Spice Company Mexican blend (or substitute 1/4 tsp. ground cumin and 1/2 teaspoon good chili powder)
1 teaspoon dried, minced onion
1 garlic clove, peeled and minced
Mix the marinade in a glass bowl or measuring cup and pour it into a large zip lock bag. Add the chicken tenderloins to the bag and refrigerate for 2-4 hours. Heat your grill and cook the chicken strips, onion, peppers and garlic in a grill “wok” until the chicken is well browned. Shred the chicken. Keep the grill heated for the next step. Spread pepper jelly on each tortilla. Top with the chicken and veggie mix then top with the shredded cheese. Top with a second tortilla that has been spread with pepper jelly as well. Place the “quesadilla” back on the grill and cook for about 3-4 minutes per side. Remove from the grill and cut in serving wedges. These are so delicious and easy to make. The perfect meal for a light, warm weather meal!
