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Chicken and Corn Quesadillas

Eponda
Eponda Posts: 21
edited November -1 in Poultry

Ingredients

• 1 lb boneless chicken breasts (2 halves)
• 3 ears of fresh sweet corn
• 1 Cup grated pepper jack cheese
• &#188 Cup chopped onion
• &#189 Cup Fajita marinade ( homemade or store bought0
• 8 Flour tortillas
• 1 Cup Your favorite salsa
• &#189 Cup Sour Cream
• 2 Tbs cooking oil

Instructions

Marinate the chicken breasts in the Fajita marinade for 1 hour

Peel outer leaves from corn, remove silk leaving enough leaves to cover corn.
Tie remaning leaves with string.
Soak corn in water for 5 minutes

Heat BGE to 300*. Place chicken and corn directly on grill. Cook for 30 minutes turning at 15 minutes
Shred chicken, cut corn from cob, mix corn, chicken, onion, and cheese in a bowl. Place four tortillas on baking sheet, brush with oil and flip over. Spread chicken/corn mixture on tortillas, cover with remaining tortillas and brush with oil. Slide on to grill and cook until each side browns. Pat down with a spatula before turning to &#034glue&#034 together

Notes

Serve with salsa and sour cream.

Number of Servings:

Time to Prepare:

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