Description
Delicious quesadillas featuring chicken marinated in pickle juice for a tangy flavor, paired with melted cheese and crispy tortillas.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 8 medium flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- 1/2 cup sliced pickles
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped pickles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Combine the chicken breasts with dill pickle juice, garlic powder, and black pepper in a resealable bag or shallow dish. Seal and refrigerate for at least 1 hour, or up to 4 hours.
- Remove the chicken from the pickle juice and pat it dry. Grill or cook in a skillet over medium heat for 5 to 6 minutes on each side until cooked through. Let rest for 5 minutes before slicing thinly.
- In a small bowl, mix sour cream, mayonnaise, lemon juice, chopped dill, finely chopped pickles, garlic powder, and onion powder. Season with salt and black pepper and refrigerate until serving.
- Arrange 4 tortillas and distribute sliced chicken, cheeses, red onion, chopped dill, and sliced pickles evenly. Cover each with a second tortilla.
- Heat butter in a skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted. Transfer to a cutting board and cut into wedges.
- Serve hot with the chilled tangy dill sauce on the side.
Notes
For extra crunch, add bell peppers or jalapeños. Marinate the chicken long enough for optimal flavor.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican