Grilled Chicken And Vegetable Quesadillas
Ingredients
- ¼ cup olive oil
- 3 garlic cloves, minced
- 1 onion, peeled and cut into ½-inch rings
- 1 red bell pepper, top and bottom removed and discarded, cut into quarters and seeded
- 1 small zucchini, ends trimmed, sliced lengthwise into four planks
- 8 thin-cut boneless, skinless chicken cutlets (about 1½ pounds)
- salt and pepper
- 4 (12-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
Grilled Chicken And Vegetable Quesadillas serves 4 original recipe by America's Test Kitchen.
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