We love to grill. We have always lived in the southern states where the weather is almost always nice and you can grill year round. After moving to Colorado, we found it is not so easy to grill as often. It seems that for more than half the year we have snow.
That doesn’t stop us…we are determined grillers!
We are actually so crazy about grilling we shovel a path to our grill and knock the snow just to get to it. Sadly, there were a few times where we wanted to grill, but the cover was frozen stiff and it wouldn’t come off.
Now that it is finally Summer we don’t have to worry about that anymore. We are out grilling several meals a week.
I love to grill a little extra to make a quick-lunch later in the week.
The only problem with pre-cooking is my guys don’t like leftovers.
I call them time-savers, while my son calls them old food. So, I have to reinvent my precooked food so that it is so flavorful that they forget.
These Honey Lime Chicken Quesadillas are one of my favorite ways to use extra grilled chicken. I love this chicken marinade. It gives the chicken a wonderful sweet and tangy flavor.
Add in some delicious grilled chicken to a toasted tortilla with hot melted cheese and I feel like I’m having a feast!
Top these with some freshly made avocado salsa and no one will realize they are having leftovers 😀
Chicken is famous for its high protein content. It contains all the essential amino acids, which are needed for the development of muscles. Chicken has all the B vitamins: B1, B2, B3 (Niacin), B5, B6, B12, folate, biotin, and choline.
We eat a lot of chicken around here so it is nice to know that it is rich in selenium, along with providing zinc, copper, phosphorus, magnesium, and iron.
To reduce both fat and calories, remove the skin and trim away visible fat. Skinless chicken has 55% less fat than chicken with the skin.
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- ½ cup fresh lime juice
- ¼ cup honey
- ½ tsp paprika
- ½ tsp kosher salt
- ½ lb boneless, skinless chicken breasts, trimmed of fat
- 6 spelt or wheat tortillas
- 1 cup Mexican cheese blend
- Combine lime juice, honey, paprika and salt with a whisk in a small bowl.
- Place chicken in a large resealable bag. Pour marinade over the chicken.
- Marinate chicken in refrigerator for at least 30 minutes.
- Preheat grill to medium. Spray grill with non-stick cooking spray or rub oil on grate.
- Grill chicken to an internal temperature of 165°, about 5 minutes on each side.
- Allow chicken to rest 2-3 minutes before serving.
- Dice cooked chicken into ½ inch cube; set aside.
- Heat skillet over medium high heat. Heat tortilla on each side for 30 seconds.
- Equally divide and arrange chicken and cheese on half of each tortilla.
- Fold tortilla in half and toast in skillet over medium high heat. Flip to toast other side.
- Cut each tortilla into 4 quesadillas. Serve with salsa or pico de gallo.