Quesadillas are a go-to dish for me whenever I need to prepare food at the last minute! It takes only 10 minutes to prepare and grill in my panini! To make this recipe easier, you can used rotisserie chicken instead of having to prepare your own fresh chicken. Once prepared, the filling can be kept in the fridge for up to a week! Good for
Ingredients:
- 1 lb chicken breast, chopped into small cubes
- 4 cloves of garlic, crushed
- 1/2 cup onion, finely chopped
- 1/2 cup red bellpepper, finely chopped
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp tomato bouillon powder
- 1 cup cheddar, grated
- 1 cup mozarella, grated
Directions:
- In a heated sauce pan, add 2 tbsp olive oil. Add the garlic and saute for 2 minutes.
- Add the onions and saute for another couple of minutes.
- Add the chicken, stir. Cover with lid and simmer for about 10 minutes.
- Add the bell pepper, cumin and pepper and tomato bouillon and stir for a few minutes.
- Transfer into a bowl and allow to cool.
- After the chicken mixture has cooled add the mozzarella and cheddar cheese. This is your filling.
- Place 1 tortilla on a flat surface and add about 1 cup of the filling. Spread the filling all around the tortilla. Top with another tortilla and place in a panini press and heat for about 5 minutes medium low or until the cheese has melted.
- Cut into four and serve with my special green salsa or any spicy sauce. Enjoy!
Note:
If you don’t have panini press you can use any cast iron or nonstick pan to grill your quesadilla.
