1/2 lb fresh tomatillos, husked, washed and halved
1/4 cup fresh cilantro leaves
Juice of 1 lime
1 tsp minced jalapeño chile pepper
1/4 tsp garlic powder
Pinch sea salt
1 tbsp ground cumin
1/2 tsp chile powder
Pinch sea salt
1 red onion, sliced
1 red bell pepper, seeded and sliced into strips
1 zucchini, trimmed and thinly sliced on the diagonal
1 6-oz boneless, skinless chicken breast
4 oz shredded Colby-Jack cheese, divided
4 6-inch whole-wheat tortillas
Olive oil cooking spray
Prepare tomatillo sauce: Mist a grill with cooking spray and heat to high. Place tomatillos, cut side down, onto grill surface. Grill tomatillos until softened and grill marks appear, about 10 to 12 minutes. Remove from grill and place in a food processor with cilantro, lime juice and jalapeño. Pulse until ingredients are puréed, then season with garlic powder and salt. Set aside.
Prepare quesadillas: In a small bowl, combine cumin, chile powder and salt. Set aside. In a large bowl, add onion, bell pepper and zucchini. Sprinkle vegetables with about half of cumin mixture and toss to coat. Arrange vegetables in a single layer on half of grill. Sprinkle remaining cumin mixture over chicken and arrange on opposite half of grill. Cook vegetables until softened, about 8 to 10 minutes. Grill chicken until cooked through and grill marks appear, about 12 to 14 minutes. (If not using a contact grill, turn vegetables occasionally and chicken once, with tongs.) Remove vegetables and chicken from grill and allow chicken to cool slightly, about 3 to 5 minutes, then slice into thin strips.
To assemble, sprinkle 1 oz cheese on 1 tortilla. Top with half of chicken and half of grilled vegetables. Sprinkle again with 1 oz cheese and place 1 tortilla over top. Repeat with remaining tortillas and filling. Coat grill with cooking spray and grill each quesadilla until cheese melts, about 5 minutes. (If not using a contact grill, carefully flip quesadillas over when bottom tortilla is browned and cheese begins to melt.) If cooking in batches, keep cooked quesadilla warm on a baking sheet in a 200˚F oven. Cut quesadillas into wedges with a knife or a pizza cutter and serve with tomatillo sauce for dipping.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
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