Best Grilled Chicken New Potato And Roasted Garlic Quesadilla Recipes

Grilled Chicken, New Potato, Roasted Garlic and Fresh Thyme Quesadilla image

Provided by Bobby Flay

Yield 4 appetizer servings

Number Of Ingredients 10

2 boneless chicken breasts
3 tablespoons olive oil
8 small new potatoes, halved
Salt and freshly ground pepper
6 cloves roasted garlic
Six 6-inch flour tortillas
1/2 cup Monterey Jack cheese, shredded
1/2 cup white Cheddar cheese, shredded
2 tablespoons fresh thyme
2 tablespoons vegetable oil

Steps:

Preheat grill. Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 minutes, remove and let rest. Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender. Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas. Brush the top tortillas with vegetable oil place oilside down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts. Cut into quarters and serve immediately.

Grilled Chicken, New Potato and Roasted Garlic Quesadilla image

Provided by Bobby Flay

Yield 4 appetizer portions

Number Of Ingredients 9

2 large boneless chicken breasts
Olive oil
Salt and freshly ground pepper
8 small new potatoes, cut in half
Twelve 6-inch flour tortillas
1 cup Monterey Jack cheese, finely grated
1 cup white Cheddar cheese, finely grated
1 head roasted garlic
2 tablespoons finely chopped fresh thyme

Steps:

Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through.
Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.