Wednesday, August 8, 2007

Whole Wheat Quesadillas on the Grill

So I am obsessed with the grill. And I mean OBSESSED!!! I will cook anything on the grill, and tonight was no exception! I made quesadillas from time to time, but never on the grill. I figured, why not? Here’s the gist of the meal…

4 tortillas (I used Joseph's Flax, Oat Bran, & Whole Wheat Flour Tortillas)
1 large chicken breast (I had an enormous one, so I used that, but if yours are small, maybe use 2)
Green Onions, diced
1 large Red Bell Pepper
½ Vidalia onion, sliced
One block of Pepper Jack Cheese (I used the light variety, use whatever you want)
A sprinkling of bagged Mexican style shredded cheese (I used the light variety)
Olive oil
Dashes of the following:
Chili powder
Garlic powder
Red pepper flakes
Emeril’s Essence Seasoning

I preheated the grill, and drizzled olive oil onto a plate. On top of the olive oil, I added dashed of the above mentioned spices. I then placed the chicken on the plate, turning to coat in the oil and spices. On the grill it went, turning over half way through cooking. Once the chicken was done, I sliced into small pieces, almost shredding the chicken.

Meanwhile, while the chicken was cooking, I sliced the red bell pepper and onion, and added to a skillet coated with cooking spray. I also shredded the pepper jack cheese and sliced the green onions. I arranged everything in it’s own prep bowl, in order to assemble the quesadilla easily on the grill.

I placed 2 tortillas on the grill, after a quick spray of olive oil spray. Once on the grill, I added cheese, the peppers and onions, chicken, and green onions, followed by more cheese. After a few minutes, I placed the remaining tortillas on top, and carefully flipped. (I used 2 spatulas for this, and still managed to loose a stray pepper or cheese shaving! ). After a few minutes to really set and get some nice grill marks, I removed from the grill and let cool a few minutes before slicing with a pizza cutter.

I served this with Spanish rice. I cooked 1 cup of brown rice in chicken broth for 45 minutes. Once cooked, I mixed in chili powder, garlic powder, and a tiny dash of cumin. I added 1 diced tomato, a handful of chopped green onions, and diced red bell peppers(about 1/2 of the pepper). I omitted black beans, only because I didn’t have any.

My husband hates sour cream (what?!), so his was plain, but mine was topped with a dollop of sour cream and some green onions for looks and crunch factor!

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