Southwestern Roast Chicken Quesadillas

Cooking with Chef Mike

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.