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Southwestern Chicken Quesadillas
Southwestern Chicken Quesadillas
Appliance: Contact Grill - 2 servings and larger.
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This Grilled Cheese recipe is made with "Pulled" Chicken
Ingredients
   2 (10 inch) flour 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


Directions
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.

For large contact grills: Assemble quesadillas; lay one of the tortillas on a cutting board or plate. Evenly distribute half of the cheese, the chicken, the corn and the beans over tortilla. Sprinkle remaining half of the 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. 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-quarter of the cheese over half of the tortilla (you will be folding the other half over the filling), followed by half of the chicken, half of the corn and half of the beans. Sprinkle another quarter 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 tortilla 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.

Pulled chicken can be made ahead in your Slow Cooker or Pressure Cooker and used in a variety of quick dishes.

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