Chicken Quesadilla Wraps

Today I spent the afternoon with my dad.  We are so much alike.  We have the same personality and same sense of humor.  I love spending time with him!

Also, I have been getting back into my love of crafting.  I started making a wreath today that I am in love with.  I will post pictures when it’s finished.

I made these chicken quesadilla wraps one night when my friend came over for dinner.  I really liked them and so did Zack.  She isn’t a big fan of spicy, so these weren’t really her cup of tea.

Try them, though, if you like things that have a little kick!

Chicken Quesadilla Wraps

Makes 2 quesadilla wraps

– 1 1/2 c shredded/chopped cooked chicken

– 1/2 c chopped cooked onion (sauteed until tender)

– 2 T chopped jalapeno peppers

– 6 T chopped lowfat cheddar or monterey jack cheese

– 2 9″ flour tortillas or wraps

– 1 T olive oil

Insert plates on griddler onto grill side (or preheat regular grill to high).  Preheat to high with unit closed.  In a small bowl, combine the chicken, onion, and jalapeno peppers.  Sprinkle half the cheese in the center of each tortilla.  Top with the chicken mixture, keeping the chicken mixture in a log and 1 1/2″ wide and 4-5″ long in the center of each tortilla.  Fold one side over the filling lengthwise to cover, fold top and bottom over short sides to cover, then fold last side over wraps to close.  Turn over so that the flap is on the bottom.  Lightly brush the tops and bottoms of the wraps with the olive oil.  Place quesadilla wraps on preheated grill or griddler.  Close, using medium-light pressure.  Grill for 3 1/2 – 4 minutes, until tortilla is warm with grill markings, filling is warm and cheese is melted.  Serve with salsa if desired.

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Tequila-Glazed Grilled Chicken

Today is a special day.  It’s Baking Jenn’s Blog’s one month birthday! Commence Happy Birthday songs!  I am really excited to have been blogging for a month and sharing my recipe (and just overall love of food) with so many wonderful people.

I had no idea how big of a response that I would receive! You all have been so kind to me and I’m really happy I decided to give this a try.  So thanks to you all!

To celebrate, I bought the domain for my blog.  I’m http://www.bakingjenn.com now! I am so excited about it!  I feel so much more official now.

Please continue to comment and leave feedback on my posts.  I really enjoy hearing from everyone.  Also, if anyone tries any of the recipes featured on my blog, please let me know.  I’d love to know how they turned out for you (as well as share a link to your blog from my own).

To share my excitement with you all, I would like to share a recipe for my favorite type of grilled chicken.  Zack and I made this over the weekend for some of his family and it went over GREAT.  Everyone agreed it was the best grilled chicken they’ve had.

This is really saying a lot, because these guys are die-hard burger fans and usually disregard chicken entirely.

If you don’t like tequila, (I definitely don’t) don’t be turned off from this recipe.  The flavor of the tequila blends in with the other flavors and it is not even detectable.

The picture does not really do this chicken justice.  It’s WONDERFUL.

Also, a whole chicken breast only has 181 calories.  You really can’t beat this chicken.

Tequila-Glazed Grilled Chicken

Yield: 8 servings.

– 2 teaspoon ground cumin

– 1 1/2 teaspoon chili powder

– 3/4 teaspoon salt

– 1/2 teaspoon Chipotle chile powder

– 8 4-ounce chicken breasts

– 3/4 cup pineapple juice

– 1/3 cup tequila

– 1/4 cup honey

– 2 teaspoon corn starch

– 2 teaspoon water

– 2 teaspoon grated lime rind

– 3 tablespoon fresh lime juice

– 1/4 teaspoon crushed red pepper, or more to taste

Preheat grill to medium-high heat.

Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

Bring the pineapple juice, tequila, and honey to a boil in a small saucepan.  Cook until reduced to 3/4 cup (about 10 minutes).  Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.  Add cornstarch mixture to juice mixture, stirring constantly with a whisk.  Bring to a boil, and cook for 1 minute, stirring constantly.  Remove from heat and stir in lime rind, lime juice, and red pepper.

Place grill on grill rack coated with cooking spray.  Cover and grill for 5 minutes on each side, basting occasionally.

Grilled Citrus Chicken

As much as I hate to admit it, I think grilling season is drawing to a close.  The nip of the fall air is becoming more pronounced.  Last weekend Zack, Dad, and myself took advantage of the remainder of the warm-ish air and not only grilled out, but ate outside.

This chicken was pretty good, but not really good enough to have again.  I think I might have marinaded it for too long, because the citrus taste was so overpowering that you couldn’t even taste chicken.

The recipe called for the chicken to be marinaded for 2 hours, but I did it overnight.  I guess they specified the time in the recipe for a reason.  Oh well.

If I kept every recipe I tried, I would quickly run out of room in the binders that I keep them in! 🙂

Grilled Citrus Chicken

Prep: 10 minutes.  Marinade: 2 hours.  Grill: 20 minutes.  6 servings.

– 1/2 cup frozen (thawed) orange juice concentrate

– 1/4 cup vegetable oil

– 1/4 cup lemon juice

– 2 tablespoons grated orange peel

– 1/2 teaspoon salt

– 1 clove garlic, finely chopped

– 6 boneless, skinless chicken breast halves

Mix all ingredients except chicken.

Place chicken in a Ziploc bag.  Pour marinade over chicken; turn chicken to coat with marinade.  Seal bag and refrigerate at least 2 hours, but no longer than 24 hours, turning chicken occasionally.

Heat grill for direct heat.

Remove chicken from marinade, reserving marinade.  Cover and grill chicken 4-6 inches from medium heat 15-20 minutes, turning and brushing with marinade occasionally, until juice of chicken is no longer pink when centers of thickest parts are cut.

Heat remaining marinade to boiling; boil and stir 1 minute.  Serve with chicken.