Chicken Quesadillas

Chicken Quesadillas


One of my favorite items we got as a wedding present was our griddler.  It makes pancakes and is also great for eggs and bacon.   You can also flip the plates over and use the grill to cook chicken or use it as a panini press.  Since I was born in the 80’s I also like things that transform.

As much as we (Mrs. Herb and I) love to eat mexican food, I thought that I ‘d take the opportunity to make quesadillas using a kitchen appliance that is “more than meets the eye”.

The great thing about this recipe is that is endlessly adaptable.  You can put whatever you want between the tortillas and cook it.  I decided on chicken as the main meet but if you like beef it also works well.

Chicken Quesadillas

Recipe Ingredients:

  • 2 boneless, skinless chicken breasts
  • 4 medium sized tortillas (we chose wheat)
  • Shredded Cheese (we chose a mexican blend)
  • 1 chopped red pepper
  • 1 chopped green pepper
  • 3 Tablespoons of olive oil
  • 1 Tablespoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried cilantro
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes

Recipe Directions:

Cut the tops off the bell peppers and remove the seeds and veins then chop peppers into long slices.

In a large skillet, heat 1 Tablespoon of olive oil over medium-high heat. Trim your chicken and cut it into bite-sized pieces and cook in the skillet, add peppers and all herbs and spices.

Keep stirring until chicken  and peppers are well browned.

While the chicken mixture is cooking pepare the tortillas for the panini by brushing the rest of the olive oil on each side of your tortillas.

Cover one of the tortillas (which will be the bottom one) with your choice of shredded cheese (we chose a mexican blend) and then spoon the chicken mixture on top.

Place the other tortilla on top, brush on olive oil and place it on the griddler set at 350 degrees.

Grill until the cheese is melted.  We served ours with guacamole and sour cream.

We give this recipe a 4.0 out of 5 herbs because of the versatility and ease of combining the ingredients.  It also goes great with homemade hummus!

Get delicious recipes
automatically by email:

If you would like to learn how to start
a food blog, visit here: Food Blog Resources Page

Where to next? Check out a Top Article

Both comments and pings are currently closed.

Comments are closed.

Designed by Free Wordpress Themes and Sponsored by Curry and Spice