Photo by Gina Moore/iStock
SERVES 6–8
MARINADE
1 large garlic clove
1 jalapeno chili pepper, seeds removed
½ cup firmly packed cilantro leaves
1½ tablespoons olive oil
1 tablespoon sherry vinegar
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ teaspoon dried oregano
QUESADILLAS
2 boneless, skinless chicken breasts
½ large red onion, sliced crosswise into ½-inch-thick slices
Olive oil
1 cup Monterey Jack cheese
6 6-inch flour tortillas
2 avocados, peeled and diced large (optional)
1 cup salsa (optional)
In a food processor or blender, mince the garlic and pepper. Add the remaining marinade ingredients, and process until smooth. Coat chicken on both sides with the marinade. Cover and refrigerate 3–4 hours.
Preheat grill on high. When it is heated, brush the onion slices with oil. Reduce heat to medium, and grill the chicken and onions over direct heat until the chicken is opaque in the center (165 F on an instant-read thermometer) and the onions are tender. Remove chicken and onions from the grill and allow to cool. Cut chicken crosswise into 1/8-inch slices and onions into 1/4-inch pieces.
Evenly divide chicken, onions and cheese over half of each tortilla. Fold the empty side of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over direct medium heat until they are well marked and the cheese has melted, about 2 minutes on each side. Remove from grill and allow to cool for 1–2 minutes before cutting into wedges. Serve warm with avocado chunks and salsa, if desired.
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Recipe tips
Grilling essentials:
- Preheat the grill with the lid closed for 15 minutes on the highest temperature setting. This prepares the grate for cooking and loosens any leftover bits of foods and allows them to be removed easily.
- Oil the food, not the grate. The oil on the food will prevent it from sticking. You won’t waste oil, and you avoid a potentially dangerous flare-up.
- Keep the lid closed as much as possible. This keeps the grate hot enough to sear meats; speeds up the cooking time; traps the smokiness that develops when the fat and juices vaporize in the grill; and prevents fire flare-up by limiting oxygen.
- Caramelization or searing meat improves the taste. To develop this flavor, use the right level of heat and resist the temptation to flip your food. It’s the browning process that creates layers of flavors and aromas. So, as a general rule, turn food only once.
- Tame the flame. Flare-ups happen, which is good for searing the surface of what you are cooking. But too many can burn your food. If the flames are getting out of control, move the food over indirect heat temporarily, until they die down. Then move the food back, and remember to keep the lid closed as much as possible.
Direct heat or indirect heat? Use direct heat—when the fire is directly below the food—for small, tender pieces of food that can be cooked in 20 to 25 minutes or less. Examples are steaks, chops, fish fillets, chicken breasts, burgers and hot dogs. Use indirect heat—when the fire is on either side of the food—for larger, tougher foods that require more than 20 minutes of cooking time. Examples are whole chickens, ribs and briskets. More delicate foods like vegetables and fruits are also best cooked using indirect heat.