My husband Steve is a big Food Network fan. I just want to eat the food. There was an early co-hosted show called "Grillin' and Chillin'" with Bobby Flay and Jack McDavid. I liked Jack. I miss Jack.
On this show, or perhaps one of Bobby's subsequent shows, he made a grilled quesadilla that tasted as great as it looked. We have been making them ever since. Here's the easy basic recipe:
To make 2 large quesadillas:
6 large flour tortillas
Barbecue sauce
Olive Oil
Grated Monterey Jack Cheese
Chopped Scallions
Grilled Chicken, sliced fairly thin(you can use barbecue sauce while grilling
Brush a tortilla with olive oil and turn it over. This side will go on grill. Brush the up side of tortilla with a little barbecue sauce, to the edges. Just paint it, don't slather. Top with grilled chicken-place it all around tortilla. You do not have to cover completely. Top with Monterey Jack and some chopped scallions. It should not be too thick.
Place another tortilla on top of this, and repeat with the barbecue sauce, chicken, Jack cheese and scallion. Place another tortilla on top, and brush top with olive oil. Done with one quesadilla prep.
Repeat all with second group of tortillas. Heat grill on low and place quesadilla directly on grill grate. Wait until you see bottom cheese starting to melt and there are grill marks on tortilla. Flip with tongs, or two spatulas if you are nervous. Heat other side until quesadilla appears done. You can also move quesadilla a half turn while grilling to get cross hatched grill marks.
When done, remove from grill and top with sour cream and salsa fresca. Cut into 8 wedges.
Recipe is great for leftover steak or veggies, and pesto can be used in place of barbecue sauce. Create your own quesadilla.
On this show, or perhaps one of Bobby's subsequent shows, he made a grilled quesadilla that tasted as great as it looked. We have been making them ever since. Here's the easy basic recipe:
To make 2 large quesadillas:
6 large flour tortillas
Barbecue sauce
Olive Oil
Grated Monterey Jack Cheese
Chopped Scallions
Grilled Chicken, sliced fairly thin(you can use barbecue sauce while grilling
Brush a tortilla with olive oil and turn it over. This side will go on grill. Brush the up side of tortilla with a little barbecue sauce, to the edges. Just paint it, don't slather. Top with grilled chicken-place it all around tortilla. You do not have to cover completely. Top with Monterey Jack and some chopped scallions. It should not be too thick.
Place another tortilla on top of this, and repeat with the barbecue sauce, chicken, Jack cheese and scallion. Place another tortilla on top, and brush top with olive oil. Done with one quesadilla prep.
Repeat all with second group of tortillas. Heat grill on low and place quesadilla directly on grill grate. Wait until you see bottom cheese starting to melt and there are grill marks on tortilla. Flip with tongs, or two spatulas if you are nervous. Heat other side until quesadilla appears done. You can also move quesadilla a half turn while grilling to get cross hatched grill marks.
When done, remove from grill and top with sour cream and salsa fresca. Cut into 8 wedges.
Recipe is great for leftover steak or veggies, and pesto can be used in place of barbecue sauce. Create your own quesadilla.
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