Apricot Chicken Quesadillas

As a kid, my mom had a rotation of recipes that we had every week.  There were some new ones thrown in here and there, but seemed like every week we had spaghetti or fish sticks.  Not together!  Yuck!  We too have some regulars.  As a food blogger, I am constantly serving new recipes for my family to "judge."  But, there are some favorites in our weekly rotation.  Pizza ALWAYS and usually some form of quesadilla.  Quesadillas are great for serving leftovers in a different way.  That's exactly how Apricot Chicken Quesadillas came about.  So this recipe is a 2fer, aka 2 for 1!  You need to make the Apricot Chicken on the Grill and serve on one day.  Use the leftovers to make quesadillas the next.  Awesome, right?

Ingredients for Apricot Glazed Chicken:

4 chicken breasts

1/2 cup olive oil

4 Tbsp rice wine vinegar

2 Tbsp red wine vinegar

1 Tbsp soy sauce

3 Tbsp apricot preserves

Mix together olive oil, vinegars, soy sauce and apricot preserves.  Place marinade in a large 9 x 13 pan.  Add the chicken and mariate for 1/2 - 1 hour.  Remove from marinade and grill over a medium hot grill for 15-18 minutes or until chicken is no longer pink.  Serve with a side of rice or a salad.  Save leftovers for tomorrow's dinner.

To make Apricot Chicken Quesadillas:

This is where you can be creative.  For each person, use 2 round flour tortillas.  Place Monterey Jack cheese on one side of the tortilla.  Add some of the leftover chicken (cut into bite size pieces).  Add your quesadilla favorites like tomato, spinach, red or green pepper, mushrooms...you get the idea.  Add some more cheese.  Now add 4-5 teaspoon size dollops of apricot preserves to the top of the cheese.  Place the top tortilla over all.  Heat up an indoor grill (like a George Foreman) and grill the quesadilla.  Serve with sour cream.

Apricot Chicken Quesadillas

Look at the ooey, gooey cheese!  The secret is in the apricot preserves!  It adds a delightful flavor to the chicken and the dollops of preserve within the quesadilla add an interesting dimension to the quesadilla.

I am thinking you will add this to your rotation because you can get two meals out of it!  You don't even have to call it leftovers because it's presentation is totally different.  Awesome!

Celebrate the little things that make life sweet,

Christine

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