Saturday, June 9, 2012

Spicy Caj-Mex Grilled Chicken w/ Cajun Salsa

With summer in full swing in Cajun country, I've kicked my grilling recipes into high gear. Grilling is so easy and keeps the heat out of the kitchen. I usually grill batches of chicken, seafood, and veggies on the weekends, and freeze left over portions in freezer bags, for use in week night dinners. Here are two of my family's favorite grilled chicken recipes that have a Caj-Mex flavor. They are out of this world and sure to please. Bon appetit!

Caj-Mex Grilled Chicken Breasts

4 boneless, skinless chicken breasts

Marinade
1/4 cup fresh lime juice
2 tbs.'s olive oil
2 cloves garlic, crushed
1 tbs. Creole mustard
1 tbs. brown sugar
1 tbs. or more Cajun seasoning
1 tbs. chili powder
Salt to taste

Place all marinade ingredients in large zip lock bag. Add chicken breasts and toss to coat and refrigerate for 2 hours or more. Drain and place directly on medium hot grill and grill for 6 to 8 minutes on each side or until juices run clear. Great with my Creole Garden Pasta Salad and garlic bread. What could be easier!

And here's another family fave that I like to make with some of the chopped, grilled chicken that I keep in the freezer. Great with grilled shrimp, too. Enjoy!

Caj-Mex Grilled Chicken Quesadillas

8 (8 inch) flour tortillas
2 cups chopped, grilled chicken breasts
1/2 cup Cajun salsa (recipe below)
2  fresh jalapenos, sliced
2 cups Cheddar-Jack cheese, grated
2 green onions, sliced


Combine chicken, salsa, green onions and peppers in a large bowl. Place tortillas on a large cookie sheet and place a layer of cheese on each one. Spoon a layer of chicken mixture on each one. Top with another layer of cheese and place another tortilla on top. Brush with olive oil and place, top down, directly on medium hot grill and grill for 3 to 5 minutes. Brush with olive oil and turn and grill for 5 more minutes or until cheese melts. Cest bon, cher!

Cajun Salsa

3 medium Creole tomatoes, chopped
1 bunch green onions, sliced thin
1 tbs. fresh parsley, chopped
1/4 cup green bell peppers, diced
1 (4 oz.) can green chilies
1/4 tsp. salt
1 tsp. Cajun seasoning
1 tbs. or more Tabasco sauce

Place all ingredients in a large mixing bowl. Stir until well blended. Transfer to a serving bowl and serve with tortilla chips, pitas, or use in recipes.

I'll be sharing these at ~

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 Hope that ya'll are  having a wonderful weekend! Merci beaucoup for stopping by!

20 comments:

Kat said...

thanks a bunch, Marguerite! I love grilled chicken breast and use them all kinds of ways, gonna give this one a try for sure!

rosaria williams said...

I can see how the two cultures mix so well!

Liza said...

Oh gosh. I just ate dinner. How can you make me hungry! Yum!

Terry said...

This sounds right up our alley! Pinning.

Gerry @Foodness Gracious said...

I have chicken breasts in the fridge looking to make a nice dinner, is there much difference between Dijon mustard and Creole? They look tasty!!

Big Dude said...

Both dishes look very good Marguerite and the salsa sounds like a nice variation. I like your Caj-Mex label.

Linda Starr said...

I love quesadillas, wonder if there are rice tortillas? Cajun salsa, hum my peppers are growing slowly but are showing some red. might have to try that.

Eddie Bluelights said...

What no dancing this week? LOL
Loved the grilled chicken recipes and feeling very hungry AGAIN!! Could do with something like that to cheer us up because of out dreadful weather. It has been an awful year for begonias so far.

nanny said...

I grilled chicken yesterday and was planning quesadillas tomorrow night.....now I will definitely use this recipe!! yippee thank you!!

A Kitchen Witch said...

I love lime juice on chicken! I bet this tastes great. We've been grilling more, too. Thanks for sharing.

kitchen flavours said...

Looks so delicious! Love the idea of leftovers for the week's new delicious meals! Thanks for sharing!

MM said...

Yum! Really diggin' on those quesadillas. I could hurt myself on those!
Thanks for linking up. Is it too early to say have a great weekend? Probably so.

cloudia charters said...

food & music is still a mighty winning formula for you, Sister!



Aloha from Waikiki,
Comfort Spiral
> < } } ( ° >

Kittie Howard said...

Thanks for the chicken recipe. Actually, I'm sick of the bird, but hub's got a cholesterol problem, so chicken it is. Always on the prowl for new ways to dress it up. Have you thought about a cookbook with just chicken stuff? I know a lot of people who're on the chicken circuit like me.

Girl, why don't you gas up the Chevy and hit the open road for your place up here? You've been too long without a break. You gotta feed the soul a bit, cher.

Midlife Jobhunter said...

Hope you have a good weekend, too. And thanks, I'm always looking for another way to cook chicken.

Hope all is well with you!

Terry said...

Hi! Just stopping by to pass on the Sunshine Award! Stop by my blog for the details.

Inspired by eRecipeCards said...

Love the grillin tips... Perfect weather lately and great marinade!

And really love the quesadilla photo. Always difficult to get a good shot of that dish for me!

Dave

Pam said...

I love that chicken with the Creole and Cajun seasonings and have to put it on my to do list. The quesadillas look pretty great also. Merci for the recipes and have a good weekend!!

Miz Helen said...

Hi Marguerite,
I sure wish I was sitting there on that house boat having me some of this awesome chicken. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
Come Back Soon!
Miz Helen