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Gluten Free Southwestern Chicken 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
   3 tablespoons salsa or ranchero sauce
   1/4 cup frozen Mexican style corn and peppers, defrosted
   1/4 cup cooked black beans (drained and rinsed, if canned)
   Melted butter or oil
Optional Garnishes:
   Avocado or guacamole
   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.

In a small bowl, mix together chicken and salsa.

Assemble quesadillas; lay two of the tortillas on a cutting board or plate. Evenly distribute one-quarter of the cheese, half of the chicken, half of the corn and half of the beans over tortilla. Sprinkle remaining cheese evenly over the top of the filling. Top with the 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, 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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