Wednesday, April 20, 2011

Lime Grilled Chicken Breast, Asparagus and Brie Cheese Quesadilla


Servings: 8

Preparation Time: 30 minutes

8 (10-inch) flour tortillas
2 (6 to 8-ounce) skinless boneless chicken breast halves
Juice of 2 limes (about ¼ cup)
Salt and freshly ground pepper

12 to 16 medium asparagus spears, tough stems removed 1 tablespoon olive oil
12 ounces Brie Cheese, thinly sliced

Preheat oven to 375 degrees


  1. Season the chicken breasts with salt and pepper. Marinate in lime juice for 30 minutes or up to several hours, covered and chilled in the refrigerator. Grill over medium high heat. Allow to rest for several minutes. Slice into thin strips.

  2. Place the asparagus spears on a rack onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10 to 15 minutes.

  3. Lay one tortilla on a griddle or into a skillet that has been sprayed with vegetable oil spray on medium high heat.

  4. Top with ¼ of the cheese, ¼ of the chicken strips and ¼ of the roasted asparagus spears. Place a second tortilla on top and push down slightly.

  5. Cook until beginning to brown on the bottom. About 2 minutes. Carefully flip the quesadilla with a spatula. Cook until the cheese begins to melt. About 2 more minutes. Repeat with the remaining ingredients.

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