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 or stovetop grill pan. Check out the ways in which you can involve your kitchen assistant below (note: we always recommend adult supervision when using heat and sharp tools. You know your child’s ability best!)
- Flour or corn tortillas (two per person/quesadilla)
- 1 red or white onion, sliced into discs
- 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 bite-sized pieces
- Chopped cilantro
- Optional: Fajita seasoning (equal parts chili powder, paprika, garlic powder, cumin)
- Optional: Cholula hot sauce
Adults, fire up your grill and get it nice and hot. Talk to your kiddos about how to be safe around the grill.
Little Sous Task: Kids can get involved by organizing the mise en place. Starting with clean hands, they can gather the ingredients and prep/organize them on a sheet pan or tray. They can also pull apart the chicken into bite sized pieces, open and rinse the black beans (if using canned) and chop the cilantro (safety scissors also works great for chopping herbs for the littlest helpers!)
Slice the onions into rounds, keeping all the layers in tact. Cut the peppers into large chunks (this will keep them from falling through the grill grates.) Brush the pepper and onion with olive oil on both sides and season with fajita spice (these are great without it, if you want to omit!)
Little Sous Task: Brushing the vegetables is a great task for your even the youngest kitchen assistant!
Lay the vegetables onto the hot grill (sizzle is good!) Let these cook until they start to get grill marks and soften. Keep a watchful eye as these will cook fast, turning them once or twice. With a flat spatula, remove them, and slice the peppers into strips. Set vegetables aside.
Little Sous Task: Kids can slice the peppers using a kid-safe knife or kitchen scissors.
Lay a tortilla—the bottom half of your quesadilla—flat onto the grill surface. Add half the cheese (about 1/3 cup for a large tortilla), pulled chicken pieces, and black beans. Add a layer of the grilled peppers and onions, a sprinkling of cilantro and then another sprinkling of cheese. Let this rest on the grill for 1-2 minutes until the cheese begins to visibly melt.
Top with another tortilla and press down gently. Using a flat spatula, carefully flip the quesadilla so that the top side is now touching the grill. Close the grill briefly ( 1 – 2 minutes) until the cheese melts and the tortillas begin to get warm and crispy. Remove the quesadilla from the grill and let cool for 1-2 minutes. Using a pizza cutter, slice into wedges and top with sour cream and more cilantro.
Little Sous Task: Let them slice the quesadilla into wedges with the pizza cutter and garnish the meal. They’ll be so proud, and you’ll have done it together!