Caprikorn Farms Jalapeno Quesadilla with Grilled Chicken Breast and Baby Zucchini
- 4 rice tortillas
- 1 whole chicken breast, skinned, split and marinated overnight in 2 TBS olive oil, 1/4 c balsamic vinegar 1/8 c maple syrup or honey, 1 TBS chili powder, and salt and pepper
- 6 to 8 ounces grated Caprikorn farms Jalapeno goat cheddar cheese
- 6 to 8 baby zucchini
Make a medium fire in your grill. Place chicken on hot grill and sear on both sides. Brush with remainder of marinade. Cover the grill for 10 to 15 minutes. Remove. [let rest 5 minutes to keep the juices in-S] and cut in strips.
Split baby zucchini and brush with a mixture of salt, pepper, and olive oil and gently sear on the grill.
In a hot pan slide in a rice tortilla and spin it around and keep it moving as it gets hot, then turn it over and add one fourth of the cheese, chicken and zucchini; fold. Remove to hot plate and repeat with remaining tortillas.
Serves four. Sugar, wheat, corn, soy and oat free.