DifficultyBeginnerYields1 ServingTotal Time40 mins

 2 Boneless chicken breasts
 1 Celery stalk
 1 Onion, small
 3 tbsp Dijon mustard
 1 tbsp Olive oil
 2 Tart apples, halved, cored and thinly sliced
 1 tbsp Fresh parsley
 1 tsp Fresh thyme
 1 Carrot, roughly chopped
 5 tbsp Apple butter
 8 Tortillas
 1 ½ cups Cheddar Cheese, grated

1

In medium saucepan, place chicken breasts, parsley, thyme, celery, carrot and onion. Cover with cold water. Bring to boil, lower heat and simmer chicken breast 15 minutes. Chicken is done when it feels firm to touch and meat thermometer inserted in the center reaches 170F. Remove pan from heat, uncover and cool chicken in liquid for 30 minutes. Transfer chicken to cutting board and shred.

2

In small bowl, combine apple butter and Dijon mustard.

3

Brush 4 tortillas lightly with olive oil. Place oiled side down on cutting board. Spread 4 tortillas with apple butter-mustard mixture and sprinkle cheddar cheese. Top with 1/2 cup chicken, a layer of sliced apples and the rest of the cheddar. Press remaining 4 tortillas on top of cheese and then lightly coat with olive oil.

4

Heat lightly greased grill or grill pan to medium-low heat. Using large spatula, baking sheet or pizza screen, place quesadillas on grill. Grill about 2 to 3 minutes until tortillas start to brown and cheese starts to melt. Carefully flip quesadilla and continue grilling another minute or until cheese has totally melted. Transfer quesadilla to cutting board, cut into wedges and serve warm.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 730
% Daily Value *
Total Fat 29g45%
Saturated Fat 12g60%
Net Carbohydrate 68g23%
Dietary Fiber 6g24%
Sugars 17g
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 Boneless chicken breasts
 1 Celery stalk
 1 Onion, small
 3 tbsp Dijon mustard
 1 tbsp Olive oil
 2 Tart apples, halved, cored and thinly sliced
 1 tbsp Fresh parsley
 1 tsp Fresh thyme
 1 Carrot, roughly chopped
 5 tbsp Apple butter
 8 Tortillas
 1 ½ cups Cheddar Cheese, grated

Directions

1

In medium saucepan, place chicken breasts, parsley, thyme, celery, carrot and onion. Cover with cold water. Bring to boil, lower heat and simmer chicken breast 15 minutes. Chicken is done when it feels firm to touch and meat thermometer inserted in the center reaches 170F. Remove pan from heat, uncover and cool chicken in liquid for 30 minutes. Transfer chicken to cutting board and shred.

2

In small bowl, combine apple butter and Dijon mustard.

3

Brush 4 tortillas lightly with olive oil. Place oiled side down on cutting board. Spread 4 tortillas with apple butter-mustard mixture and sprinkle cheddar cheese. Top with 1/2 cup chicken, a layer of sliced apples and the rest of the cheddar. Press remaining 4 tortillas on top of cheese and then lightly coat with olive oil.

4

Heat lightly greased grill or grill pan to medium-low heat. Using large spatula, baking sheet or pizza screen, place quesadillas on grill. Grill about 2 to 3 minutes until tortillas start to brown and cheese starts to melt. Carefully flip quesadilla and continue grilling another minute or until cheese has totally melted. Transfer quesadilla to cutting board, cut into wedges and serve warm.

Grilled Chicken Quesadillas With Apple and Cheddar

Based on: Perdue

Give These Recipes A Try