In Texas, grilling season starts around February. We have been consistently grilling 1-2 times per week since then, and the more we use our
Weber, the more we like it! Recently, Andrew grilled me some tofu which actually wasn't too shabby since I spiced it up in some marinade before throwing it over the flames.
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| Grilled tofu caprese sandwich |
Our favorite recipe from
Weber's Way To Grill (highly recommend it - awesome pictures & instructions) is for Grilled Chicken & Vegetable Quesadillas. The guacamole at the end is very simple & delish!
Serves: 4-6
Prep: 30 minutes
Grilling Time: 10-13 minutes
Rub:
1 teaspoon chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon granulated onion
1/4 teaspoon pepper
4 boneless, skinless chicken breasts or thighs, about 4 oz each
2 zucchini, trimmed and halved lengthwise
2 ears corn, husked
10 flour tortillas
4 cups shredded pepper jack cheese
2 teaspoons fresh oregano
1 teaspoon minced garlic
1 tablespoon lime juice
salt/pepper
olive oil
1.) Prepare the grill for direct cooking over medium heat
2.)
In a small bowl, combine the rub ingredients. Lightly brush or spray
the chicken, zucchini, and corn with oil. Season the chicken with the
rub.
3.) Brush the cooking grates clean. Grill the chicken and vegetables over direct medium heat,
with the lid closed as much as possible, until the meat is firm and the
juices run clear, the zucchini is barely tender, and the corn kernels
are golden brown in spots, turning the chicken once and the vegetables
occasionally. The chicken will take 8-10 minutes and the vegetables will
take 6-8 minutes. Remove from the grill and allow to cool.
4.)
Cut the chicken and zucchini into 1/4 inch chunks. Cut the kernels from
the cobs. In a large bowl combine the zucchini and corn with the
oregano, garlic, and lime juice, and then season to taste with salt and
pepper. Add the chicken to the vegetable mixture and stir to combine.
5.) Lay
the tortillas in a single layer on a work surface. Evenly divide the
chicken and vegetable mixture, and then the cheese, over half of each
tortilla. Fold the empty half of each tortilla over the filling,
creating a half circle, and press down firmly.
6.) Grill the quesadillas over direct medium heat,
with the lid open, for 2-3 minutes, turning once. Transfer the
quesadillas from the grill to a cutting board and cut into wedges. Serve
warm with salsa, sour cream, and guacamole.
Guacamole:
2 medium Haas avocados, diced
2 teaspoons lime juice
1 teaspoon minced garlic
1/4 teaspoon kosher salt
Mash together all ingredients in a small bowl.
Next grilling adventure - grilled pizza!
