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Grilled Chicken Quesadilla

Celebrate the new season by bringing out the grill. Broiled or leftover chicken will also work, but if you have time, be sure to use the grilled version. Guaranteed to become a family favorite.


  • 2 chicken breast (boneless, skinless)

  • 8 large flour tortillas (10 inch)

  • 1 cup shredded cheddar cheese

  • 1 cup shredded monterey jack cheese

  • 1 cup yellow corn

  • 1 can refried beans, optional

  • 1 cup sliced black olives

  • Litehouse® Jalapeno Ranch or Litehouse® Lite Salsa Ranch Dressing

  • Litehouse® Salsa


Preheat barbecue grill. Rub chicken with olive or canola oil; salt & pepper each side. Grill for 5-7 minutes per side. When chicken is done, slice it very thin. Substitute: 2 cups shredded, cooked chicken

To build quesadillas: Preheat 12" skillet or griddle at medium heat. Spread 1-2 Tbsp. Litehouse® dressing on tortilla; top with refried bean, sliced chicken, olives, cheese, corn, and Litehouse® Salsa. Top with another tortilla. Place in skillet for approximately 1 minute; flip to cook the other side, until cheese is melted. Place on cutting board; cut into 4 slices with pizza wheel. Continue with remaining tortillas

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