We eat a lot of tortillas up in here. Breakfast, lunch and dinner. I love them because they’re versatile, fast, and you can buy them almost anywhere made with corn, spelt, whole wheat or white flours. Last night was a mad dash to get dinner on the table, so we fired up the grill and made quesadillas. Guys, you need to make these!
Grilled Fajita Quesadilla
1 onion, sliced
1 red bell pepper, sliced in large pieces
1 can high quality black beans, drained and rinsed
1 handful of cheddar or mexican style cheese (per quesadilla)
1 pre-made rotisserie chicken, pulled into small-ish pieces
Cholula hot sauce: optional
SHORTCUT SHOUT OUT: I want to take a moment to tell you that high quality rotisserie chickens, as in ones that are locally grown and cage/hormone free SAVE me probably twice a week. I make all kinds of things using them — even soups, but completely bi-pass all the cook-ahead time. They’re full of flavor and incredibly moist and delicious. I will talk more about this soon.
OK — Fire up your grill to get it nice and hot. Brush the pepper and onion slices with olive oil and season with fajita spice (omit the spice on the kid version.) Let these cook until they start to get grill marks and soften a bit. You’ll need to turn them once or twice. Remove them, slice the peppers into strips (it’s easier to cook the peppers in chunks than strips, as they won’t fall into the abyss of your coals or gas lines.) Set vegetables aside.
Lay the tortillas on the grill (the bottom half of your quesadilla) and add the cheese, chicken and black beans. Next to these lay down another tortilla (the top half). Close the grill and let these hang out for a few minutes, until the cheese is melting and the tortillas start to get warm and begin to get crispy. You don’t want to go far, as this doesn’t take very long! I have learned and re-learned this lesson.
Sprinkle the cheesy tortilla with the onions, peppers, cilantro and few dashes of hot sauce (don’t overdo on this as you don’t want soggy quesadillas!)
Place the naked tortilla on top of this and flip it over onto the grill. Let it hang out until the bottom gets grill marks and crisps up a little more.
Serve with lime wedges, salsa and avocado (I didn’t have this on hand last night but I will next time I make these.)
Have a fantastic day!