Ingredients
- 4-6 Boneless Skinless Chicken Breast(butterflied and halved)
- 12 Flour Tortillas
- 2 pkg Taco Seasoning
- 2 pkg Fajitas Seasoning
- 5 cup Shredded Colby Jack Cheese
- 1 quart Salsa
- 1bunch Green Onion chopped
Recipe Description
- Butterfly chicken breast and cut in half(cooks quicker)
- Place chicken in gallon freezer bag and sprinkle 2 pkg of taco seasoning. Seal bag and massage seasoning into chicken, creating a paste coating.
- Place 4 cup shredded cheese, two pkg fajitas seasoning and 1/2 green onions in bowl, mix well.
- Grill chicken on medium, 10 minutes then turn. Cook an additional 8-10 minutes.
- Place grilled chicken in foil pan or grill safe pan. Pour salsa over chicken. Top with remaining shredded cheese and green onions.
- Put pan of chicken on grill and cook until cheese is melted.
- Lay a flour tortilla on grill. Fill 1/2 with cheese mixture and fold over, creating a half circle. Flip after 3-4 minutes(when has good grill marks). Cook another 3-4 minutes. Remove from grill.
- Serve chicken with some of salsa from pan to dip quesadillas in.
- Super easy, no kitchen mess.
Recipe Directions
- Butterfly chicken breast and cut in half(cooks quicker)
- Place chicken in gallon freezer bag and sprinkle 2 pkg of taco seasoning. Seal bag and massage seasoning into chicken, creating a paste coating.
- Place 4 cup shredded cheese, two pkg fajitas seasoning and 1/2 green onions in bowl, mix well.
- Grill chicken on medium, 10 minutes then turn. Cook an additional 8-10 minutes.
- Place grilled chicken in foil pan or grill safe pan. Pour salsa over chicken. Top with remaining shredded cheese and green onions.
- Put pan of chicken on grill and cook until cheese is melted.
- Lay a flour tortilla on grill. Fill 1/2 with cheese mixture and fold over, creating a half circle. Flip after 3-4 minutes(when has good grill marks). Cook another 3-4 minutes. Remove from grill.
- Serve chicken with some of salsa from pan to dip quesadillas in.
- Super easy, no kitchen mess.
