Green Chili Quesadillas

8-10 servings

2 tablespoons         Extra-virgin olive oil

1 pound                  Grilled chicken, pulled and coarsely chopped

4-oz can                 Diced green chilies, drained

3 cloves                  Garlic, minced

1 tablespoon           Chili powder

1 teaspoon              Ground cumin

1 teaspoon              Kosher salt

½ cup                     Medium or mild salsa

8                            12-inch flour tortillas

2 cups                    Grated jack or cheddar cheese

1. Set up the Cuisinart Woodcreek 4-in-1 Pellet Grill to accommodate the ceramic insert and pre-heat on SEAR.
2. Place a cast iron pot or deep edge pan over the ceramic insert and pre-heat for 5 minutes. Once pre-heated, drizzle the oil in a cast iron pot.
3. Add pulled chicken meat and cook, breaking up meat.
4. Add green chiles, garlic, chili powder, cumin, and salt and cook, stirring for 1 minute.
5. Add salsa and cook until mixture thickens, about 5 minutes. Transfer to a large bowl.
6. Place cast iron griddle over ceramic plate. Close the lid of the grill to pre-heat.
7. To assemble quesadillas, on a cutting board, top each tortilla with ⅛ of the chicken mixture and ⅛ of the cheese. Fold tortilla in half. Repeat with remaining ingredients to make 8 quesadillas.
8. Toast the quesadillas on the cast iron griddle with the Woodcreek lid open, about 2-3 minutes per side or until golden brown.
9.  Cut each quesadilla into 4 pieces (most easily done with scissors) and serve immediately.