Ingredients
Serves 4
2 Tbl. Olive oil
8, 8- inch flour tortillas
2 c chopped or shredded leftover chicken
1 c shredded cheddar cheese
2 jalapenos, thinly sliced
2 red bell peppers, roasted, cleaned and thinly sliced
1 c sliced red onion
Fresh cilantro, to serve
Sour cream, to serve
Lime wedges, to serve
Directions
Preheat your grill to medium heat with the coals built on one side only. This creates a hot and cooler zone.
Line up 4 of the tortillas. Sprinkle with all of the toppings except cilantro and sour cream. Top with the remaining 4 tortillas, totaling 4 quesadillas.
Place a large skillet over the hot side of the grill and drizzle with olive oil. Gently lift up 2 of the quesadillas and place in the pan. Cook until the bottom is golden brown and crisp then flip and continue to cook until the other side is golden brown and crisp and the cheese has melted.
Move the pan over to the indirect side of the grill if it is getting too hot. Repeat with the remaining 2 quesadillas.
To serve: Cut each quesadilla into 4 wedges and serve with picked cilantro and sour cream.
Add a squeeze of lime and enjoy.
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