Southwestern Roast Chicken Quesadillas

Chef Mike has updated the menu in the restaurant with some fun, casual dining fare, including his recipe for Southwestern Roast Chicken Quesadillas.

  • Take one air chilled, grain fed chicken and butterfly in half.
  • Prepare a marinade using 2 litres of cranberry juice, 5 tablespoons of salt, 1 cup of sugar, 3 sprigs of rosemary, slivered ginger, and 2 cut oranges (rind and all).
  • Place chicken in marinade for 48-72 hours.
  • Remove chicken from marinade and pat dry.
  • Roast chicken at 325F on barbecue for 1 to 1 1/2 hours.
  • Generously fill garlic flavoured flour tortilla with Monterey Jack cheese.
  • Top with shredded southwestern roast chicken and diced green onions.
  • Fold tortilla to close, and bake in 325F oven until golden brown – flipping once after 5-7 minutes.
  • Cut into wedges.
  • Serve with sour cream, salsa & fresh lime.