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Chicken, Pepper and Onion Quesadillas
Appliance: Contact Grill - 2 servings and larger.
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Find this recipe in the Grilled Cheese and "Pulled" Chicken Collection
Ingredients
For the Vegetables:
   1/2 small onion, sliced
   1/2 red pepper, seeded and sliced
   1/2 Hatch or Anaheim chili, seeded and sliced
   1 tablespoon oil
   1/2 teaspoon salt
   1 teaspoon chili powder
   
   4 (10 inch) flour tortillas
   1 cup "Pulled" chicken or other precooked chicken, shredded
   1 cup Colby-Jack or Monterrey Jack cheese
   Melted butter or oil
   
Optional Garnishes:
   Salsa
   Sour Cream
   Chopped Cilantro
   Hot Sauce


Directions
For the Vegetables:
Preheat your contact grill according to manufacturer's instructions for vegetables or to medium-high, depending on your model. Use flat plates, if applicable.

In a large bowl, toss together vegetable slices with the oil, salt and chili powder. Grill vegetables 4-5 minutes, until softened and beginning to brown. Remove from grill and set aside.

Wipe grill clean. Adjust heat according to manufacturer's instructions for sandwiches or to medium to medium-high, depending on your model.

For large contact grills: Assemble quesadillas; lay two of the tortillas on a cutting board or plate. Evenly distribute one-quarter of the cheese, half the chicken and half the vegetables over each tortilla. Sprinkle another one-quarter of the cheese evenly over the top of the filling. Top each quesadilla with remaining tortilla. Brush top tortilla with melted butter or oil. Carefully lift quesdilla and place it, buttered side down, on lower grill plate. Brush the remaining tortilla with butter and carefully close grill.

For smaller contact grills: Assemble quesadillas; lay one of the tortillas on a cutting board or plate. Evenly distribute one-eighth of the cheese over half of the tortilla (you will be folding the other half over the filling), followed by one-quarter of the chicken and one-quarter of the vegetables. Sprinkle another eighth of the cheese evenly over the top of the filling. Fold unfilled tortilla half over the filling. Brush the top of the tortilla with melted butter or oil. Carefully lift quesdilla and place it, buttered side down, on lower grill plate. Brush the remaining tortilla half with butter and carefully close grill. Repeat with remaining tortillas and filling.

Grill until tortilla is golden brown and cheese is melted throughout, 3-5 minutes. Remove to a wire rack and allow to cool for a few minutes before slicing into wedges. Serve with garnishes of your choice.

This recipe is also available in a Gluten Free version.

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