The Best Quesadillas Ever: Grilled and Stuffed with Roasted Red Pepper, Spinach, and Chicken

 

And now back to our regularly scheduled programming! You may have heard that we recently moved to our own place in Brooklyn, and the cherry on top of this new place is the massive (relatively speaking, that is) amount of outdoor space we now have. That means we can grill, and that we'll be sharing our grilling secrets with you.

The first one we're going to share is one of our favorites - grilled quesadillas. Usually you don't see quesadillas that are grilled, but let me tell you, the result is excellent. It's crispy without being oily, and you can get them to be almost charred, which gives them a nice deep flavor.

These grilled quesadillas are filled with grilled chicken, roasted red pepper, and spinach, as well as some Monterey jack cheese. The flavor combination here is tremendous. The roasted red pepper are nice and sweet, which goes perfectly with the earthy spinach. The melty cheese brings it all together and the tasty, spicy chicken gives it a nice kick. So this weekend, throw these easy to make quesadillas onto your grill and enjoy!

Making the Dish

What You'll Need
3 large flour tortillas
3 cups shredded monteray jack cheese
2 chicken breasts, butterflied
1 bag spinach
1 red pepper
1 tbsp cajun seasoning
1 tbsp olive oil


Prior to cooking anything, take the chicken out and butterfly it so that it can lay flat. Rub with the cajun seasoning, and then let rest until it comes to room temperature.

To start things off, heat up your grill and put the roasted red pepper on the grate. Roast the red pepper until it is charred on all sides. Then remove from the heat and let rest for about 10 minutes or until it's cool enough to handle.

While the red pepper is cooking, you can prepare the spinach. Simply sauté in a pan with some olive oil, and once wilted, remove from heat. Use a paper towel and press down on the spinach to sop up any liquid that might be in the spinach (if it's runny it'll make the quesadillas fall apart).

Throw the chicken on the grill and cook for about 3 - 4 minutes per side or until the chicken is cooked through but not too dry. Remove from the grill and let rest for a few minutes. While the chicken is resting, remove the skin from the roasted red pepper and remove the seeds. Rinse quickly.

Place the red pepper on the cutting board and chop into nice small pieced. Chop up the spinach roughly, and then chop the chicken into cubes. Separate all of the ingredients into thirds.

Onto each tortilla, place half of a cup of cheese, then a third each of the spinach, red pepper, and chicken. Then cover with the another half cup of cheese, and fold the tortilla over.

Place the folded over quesadillas back onto the grill (carefully so nothing falls out), and close the lid. Let them grill for about 3 - 4 minutes per side. You'll see the cheese has melted and the tortilla will have gotten golden brown and crispy.

Then, remove from the heat and slice each tortilla into thirds. Dig in and enjoy! Feel free to dip with salsa, sour cream, guacamole, or whatever! These quesadillas are delicious and won't let you down!



















One year ago: Fettuccine with Mushrooms and Eggplant