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Gluten Free Chicken, Pepper and Onion Quesadillas
Appliance: Contact Grill - 2 servings and larger.
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From the Grilled Cheese, "Pulled" Chicken and Gluten Free Collections
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
   8 corn tortillas
   1 cup Colby-Jack or Monterrey Jack cheese
   1 cup "Pulled" chicken or other precooked chicken, shredded
   Melted butter or oil
   Optional Garnishes:
   Sour Cream
   Chopped Cilantro
   Hot Sauce

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.

Assemble quesadillas; lay four of the tortillas on a cutting board or plate. Evenly distribute one-eighth of the cheese, one-quarter of the chicken and one-quarter of 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. 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. Remove to a wire rack and allow to cool for a few minutes before slicing into wedges. Serve with garnishes of your choice.

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