Grilled Chicken Quesadilla Sandwich with Ajvar Relish
Recipe GLPR5abce487107f3b
A hearty grilled chicken sandwich featuring seasoned chicken breasts topped with sautéed peppers and onions, melted Monterey Jack cheese, and an Eastern European ajvar relish made from roasted peppers, garlic, and eggplant. Served on garlic-butter grilled ciabatta buns with fresh lettuce, tomato, and a creamy chipotle-sour cream spread.
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Ingredients
4 Chicken Breasts
1 Tablespoon Olive Oil
1 package Taco Seasoning
1 Green Bell Pepper, julienned
1 Red Bell Pepper, julienned
1 Red Onion, julienned
2 cups Monterey Jack Cheese, shredded
4 Ciabatta Buns, halved
½ cup Margarine
1 Tablespoon Garlic Barbecue Seasoning
1 cup Sour Cream
2 Tablespoons Chipotle in Adobo Sauce
1 cup Ajvar Relish
¼ head Iceberg Lettuce, shredded
1 medium Tomato, diced
Directions
Lightly brush the chicken breasts with olive oil, then coat generously with the taco seasoning, covering all sides evenly.
Preheat the grill to medium (approximately 350°F). Place the seasoned chicken breasts on the grill and cook until the internal temperature reaches 165°F, turning occasionally for even cooking. Remove from heat and let the chicken rest for 5 minutes, then slice into strips.
While the chicken cooks, prepare the peppers and onion by cutting them into thin julienne strips. Heat a skillet over medium-high heat and sauté the julienned green pepper, red pepper, and red onion until the edges begin to brown. Cover the skillet and set aside.
Form four flat piles of sliced chicken on a baking sheet. Top each pile with equal portions of the sautéed vegetable mixture and ½ cup of shredded Monterey Jack cheese. Sprinkle a light dash of taco seasoning over the cheese. Transfer the baking sheet to the covered grill and cook until the cheese begins to brown and melt slightly, about 3-5 minutes.
In a small bowl, combine the margarine and garlic barbecue seasoning, stirring until well blended and the seasoning is evenly distributed throughout the margarine.
Spread the garlic-margarine mixture evenly on the inside surfaces of the ciabatta bun halves. Place them on the grill (inside-side down) and grill until they begin to turn golden brown, about 2-3 minutes.
In a small bowl, combine the sour cream and chipotle in adobo sauce, stirring until the sauce is smooth and well combined.
Spread a layer of ajvar relish on the inside of each bottom ciabatta bun half.
Place each cooked chicken, vegetable, and cheese stack directly on top of the ajvar relish on the bottom buns.
Top the chicken stacks with shredded iceberg lettuce and diced tomato.
Spread the chipotle-sour cream mixture evenly on the inside of each top bun half, then place the tops on the sandwiches to close them.
Serve the sandwiches immediately while warm and enjoy.
