May 10, 2009 1

Quesagrilla and Guacamole

Like many American men, I like to grill, and I like a meal that can be made quickly. A recent night called for just that. So we feasted on a homemade Mexican staple. Bon appétit.

A “quesagrilla” is a quesadilla made on a grill.

  • time 20-35 min
  • yield 2-4

Quesagrilla Ingredients

  • Boneless chicken breast
  • Bag of shredded cheese (Try Kraft’s Mexican Four Cheese)
  • Tortillas

Guacamole Ingredients

  • 1 avocado
  • 1 mango
  • 1/4 red onion
  • 1/2 serrano chili pepper
  • 1 large tomato
  • Fresh cilantro
  • Salt
  • Pepper
  • Cumin powder
  • 1/2 to 1 tsp. fresh lime juice

Directions

  1. Season your chicken (I used cajun spices again) and throw it on the grill.
  2. Chop up the avocado, onion, tomato, pepper, cilantro and the mango and throw them in a bowl. (Tip: Keep the avocado seed in the bowl to prevent the guacamole from turning brown.)
  3. Add salt, pepper and cumin powder to the guacamole and mix all the contents together. Add lime juice. Refrigerate until it’s time to eat.
  4. Take the chicken off of the grill and slice it up.
  5. Spread the mixed cheese generously over one tortilla, and then cover the cheese with the sliced chicken.
  6. Top it with another tortilla and throw it back on the grill for 5 minutes or so. Flip it over and grill the other side for a couple minutes. Cooking time will depend on the heat of your grill.
  7. Cut heat, take the quesagrilla off the grill, cut it up, and top it with your fresh guacamole!
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