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Gluten Free Chicken, Bacon and Avocado Quesadillas
Appliance: Contact Grill - 2 servings and larger.
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From the Grilled Cheese, "Pulled" Chicken and Gluten Free Collections
   4 corn tortillas
   1/2 cup shredded Monterrey Jack cheese
   1/2 cup "Pulled" chicken or other precooked chicken, shredded
   1/8 cup cooked, crumbled bacon (3-4 slices)
   1/2 an avocado, sliced
   Melted butter or oil
Optional Garnishes:
   Sour Cream
   Chopped Cilantro
   Hot Sauce

Preheat your contact grill according to manufacturer's instructions for sandwiches or to medium-high, depending on your model. Use flat plates, if applicable.

Assemble quesadillas; lay two of the tortillas on a cutting board or plate. Evenly distribute one-quarter of the cheese, half the chicken, half the bacon and half the avocado over each tortilla. Sprinkle remaining cheese evenly over the top of the filling. Top with the remaining tortillas. Brush top tortilla with melted butter or oil.

Carefully lift quesdilla and place it, buttered side down, on lower grill plate. Two large spatulas (one above and one below) work well for this. Brush the remaining tortilla with butter and carefully close grill. Grill until tortilla is golden brown and cheese is melted throughout, 3-5 minutes, then remove to a wire rack. Repeat as necessary for remaining quesadillas.

Allow to cool for a few minutes before slicing into wedges. Serve with garnishes of your choice.

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