Marinade
3 large garlic cloves (or spoonfuls of diced garlic from a jar) 1-2 jalapeño chili peppers (without stem)(2 makes it nice and spicy)
1 cup tightly packed fresh cilantro leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper

QUESADILLAS
3 boneless, skinless chicken breasts
1 large red onion, cut into 1/2-inch slices
Extra-virgin olive oil
2 cups (1 bag) Monterey Jack cheese (I use the jalapeño pepper kind from Kraft)
4 flour tortillas (10 inches)
1 cup tomato salsa
Sour cream
Chipotle sauce (I buy a pre-made Chipotle garnishing sauce)

Pre-game:
To make the marinade: Blend all the of ingredients in the marinade recipe in a blender until it forms a paste-like liquid. Put chicken and paste into a plastic bag and marinade overnight. I also slice the red onion into thick slices and wrap it in plastic wrap to save time at the game.

Game time:
Lightly brush or spray the onion slices with olive oil. Grill the chicken and onions over medium heat until done. Remove the chicken and onions from the grill and allow to cool. Cut the chicken into slices and the onions into quarter-inch pieces.

Evenly divide the chicken, onions, chipotle sauce, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until grill marks form and the cheese has melted (usually about 5 minutes), turning carefully once. Allow the quesadillas to cool briefly before cutting into wedges. Serve warm with the salsa and sour cream.

Guaranteed to be one of your tailgating favorites and to spur many, many requests for the recipe! Best to enjoy with a beer and a Wolverine win!!!

I live in Chicago, but drive to as many Michigan games as I can all over the Midwest and fly to all the bowl games. Tailgating is half the fun. It's nice to see all the different stadiums, but no place is anywhere near as good to tailgate as across from the Big House with friends. We start off every tailgate with either Wolverine cider (in cold weather) or mimosas (in warm weather), and finish with my variations of recipes found on tailgating.com....all of which are HUGE hits with my friends and whoever is lucky enough to park next to us.

Michael P.
Michigan Tailgater