Grilled Chicken Quesadilla Sandwich
Cook Time: 25 - 30 minutes
This Grilled Chicken Quesadilla Sandwich by Damon Holter, Croix Valley Foods, was a Top 10 Winner at the 2014 World Sandwich Championships.
- 4 chicken breasts
- 1 package taco seasoning
- 1 green bell pepper
- 1 red bell pepper
- 1 red onion
- 2 cups Monterrey Jack Cheese
- 4 Ciabatta Buns (sliced in half)
- ½ cup margarine
- 1 tbsp. Croix Valley Garlic Barbecue Booster (Optional, if you don’t have it)
- 1 cup sour cream
- 2 tbsp. Chipotle in Adobo sauce (Found in a can at the grocery store)
- 1 cup Ajvar relish (Eastern European relish of garlic, peppers and eggplant)
- 1 Tbsp. olive oil
- ¼ head Iceberg lettuce, shredded
- 1 medium tomato, diced.
Lightly oil chicken breasts and coat generously with Taco Seasoning.
Grill chicken over medium grill (about 350°F until internal temperature reaches 165°F). Let rest 5 minutes then slice into strips.
Julienne peppers and onion. Fry in oil until vegetables start to brown. Cover and set aside.
Make 4 piles of chicken (as flat as possible) on baking sheet. Top with fried vegetables, ½ cup of cheese, a dash of taco seasoning. Transfer to covered grill and cook until cheese begins to brown.
Combine margarine and garlic seasoning. Blend well.
Spread margarine garlic mixture on inside of ciabatta buns. Grill until they start to brown.
Combine sour cream and chipotle in adobo sauce. Blend well.
Spread Ajvar relish on inside of bottom bun.
Place chicken/vegetable/cheese stacks on top of Ajvar relish.
Top with shredded lettuce and diced tomato.
Spread chipotle mixture on inside of top bun and top off sandwich.
Serve and enjoy!
Recipe from Vision Grills.