Name: Jack Daniel's Chicken Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 cup (250 ml) Jack Daniel's whiskey; 1 tbsp chili powder; 1 tbsp (15 ml) Worcestershire sauce; 1/2 cup (125 ml) ketchup; 2 tbsp (30 ml) apple jelly; 4 boneless, skinless chicken breasts; 12 large tortillas; 1 red bell pepper, roasted, peeled and cut into thin strips; 3 cups (300 g) havarti cheese, grated; Sour cream, to taste

Preparation

Marinade
- In a glass dish or large sealable plastic bag, combine all of the ingredients. Add the chicken and coat with the marinade. Cover the dish or close the bag. Refrigerate for 8 hours or overnight. Remove the chicken from the marinade and refrigerate in an airtight container. Keep the marinade for the sauce.
Sauce
- In a pot, bring the reserved marinade, ketchup and apple jelly to a boil. Let reduce gently for about 10 minutes or until the sauce is thick and syrupy. Adjust the seasoning. Let cool and refrigerate in an airtight container.
Quesadillas
- Preheat the grill, setting the burners on high. Oil the grate.
- Grill the chicken for 5 minutes on each side or until cooked through. Season with salt and pepper. Let stand for 10 minutes. Thinly slice.
- Place half of the tortillas on a work surface and cover with half of the cheese. Top with the chicken and pepper strips. Sprinkle with the remaining cheese. Cover with the remaining tortillas. Press down lightly.
- Grill for 2 minutes on each side. Cut into wedges and serve with the sauce and sour cream.

Jack Daniel's Chicken Quesadillas

Categories

Ingredients

Marinade

Sauce

Quesadillas

Preparation

Marinade

Sauce

Quesadillas

Personal Note