Hold. The. Phone.
Where did July go? Did I really just pick up a pair of shoes for a new school year?
Answer. Yes, I’m a sucker for 70% off fancy, light up shoes.
August, AKA squeeze in as many grilled dinners as possible, is our last chance at carefree weekends full of tasty grilled dinners and bonfires. Tasty grilled dinners like this grilled quesadilla bar. You know I’m all about catering to the picky eaters.
HOW TO MAKE A QUESADILLA BAR:
Start by preparing the chicken according to this Ranch Country Marinade Grilled Chicken recipe. While the chicken is marinating, gather the ingredients for your quesadilla bar. I built mine around these featured quesadillas:
CHICKEN CLUB QUESADILLA:
- Hidden Valley® Bacon Ranch (One tablespoon for the inside and extra for dipping.)
- Spinach
- Cheddar Cheese, sliced (I used 3 sliced per quesadilla.)
- Tomato, chopped
- Tyson® Fresh Chicken Thighs, shredded
- Green Onions
- Tomato Basil Tortillas (Two per quesadilla.)
MUSHROOM SWISS QUESADILLA:
- Hidden Valley® Cracked Peppercorn Ranch (One tablespoon for the inside and extra for dipping.)
- Mushrooms
- Swiss cheese, sliced (I used 3 sliced per quesadilla.)
- Onions, diced
- Tyson® Fresh Chicken Thighs, shredded
- Original Tortillas (Two per quesadilla.)
Your guests can go with a featured quesadilla or build their own masterpiece with the ingredients on hand. Whatever tans their hide.
- Grill the chicken 10-12 minutes on each side until the internal temperature reaches 170°.
- Remove the chicken from the grill and let stand covered for 5 minutes before cutting it into smaller pieces.
Or you can shred the chicken with two forks if that’s what you prefer. I opted to speed things up with a pair of kitchen shears because time is precious when you are entertaining. The choice is yours.
I arranged the quesadilla bar on the grill so it was easy for people to fill their quesadilla and pop it on the grill. Depending on the size of your grill, you should be able to have two quesadilla makers going at a time.
- Grill the quesadillas on low for about 5-10 minutes each side. Do NOT leave the grill unless you enjoy the flavor of charred tortillas. Ask me how I know this.
Party tip: Having a collection of small-ish vases from a store like Dollar Tree will come in handy during meals like this.
This is where I confess we had a third featured quesadilla in our quesadilla bar. It wasn’t anything to phone home about, though. In fact, it was rather… shall we say, bland? Maybe a quesadilla only a mother could love? Something like that.
However you slice it, it was Michael’s first attempt at his own recipe. He asked for: carrots, chicken, and hashbrowns because that’s what he likes to eat with The Original Ranch®, so maybe it was more like a quesadilla only a toddler could love?
Mine, the chicken club quesadilla, on the other hand was nothing short of mouthwatering. The gooey cheese, bacon flavor, and the refreshing surprises of tomato and green onion were heavenly. I might have consumed more than one. Just maybe.
Oh, and, (big) Michael’s was tasty, too.
But mine. You know, the chicken club quesadilla, was scrumptious. Like, I’m tempted to make another right now.
This comes as no surprise, but I snagged my Tyson® Fresh Chicken Thighs at Walmart for a pretty decent value. It was a day full of shopping, grilling, working in the yard, and playing in the pool. You know, because that’s what summer is all about.
This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.
