Grilled Fajita Quesadillas
High-quality rotisserie chickens save our sanity probably twice a week. Meanwhile, if this recipe appeals to you but grilling season has yet to arrive, you can always sauté the vegetables and make the quesadillas in a skillet.
- Tortillas (two per person/quesadilla)
- 1 onion, sliced
- 1 red bell pepper, sliced into large chunks
- One 15-ounce can black beans, drained and rinsed
- ½ cup Mexican-style grated cheese (per quesadilla)
- 1 supermarket rotisserie chicken, pulled into chunks
- Chopped cilantro
- Fajita seasoning (try equal parts chili powder, paprika, garlic powder, cumin, salt, and pepper)
- Cholula hot sauce (optional)
Fire up your grill and get it nice and hot.
Brush the pepper and onion slices with olive oil and season with fajita spice. (Omit the spice on the kid version.) Let these cook until they start to get grill marks and soften a bit. You’ll need to turn them once or twice. Remove them, and slice the peppers into strips (it’s easier to cook the peppers in chunks than strips, as they won’t fall into the abyss of your coals or gas lines). Set vegetables aside.
Lay tortillas—the bottom halves of your quesadilla—on the grill. Add the cheese, chicken, and black beans. Lay down more tortillas (the top halves) on the grill, but to the side, not covering the others. Close the grill briefly, until cheese melts and the tortillas begin to get warm and crispy.
Sprinkle the cheesy tortilla with the onions, peppers, cilantro, and a few dashes of hot sauce.
Place the naked tortillas on top of the cheese and vegetable mix, and flip the quesadillas. Grill until the bottom tortillas crisp up to your satisfaction.