Outdoor Grilling
Green Chili Quesadillas
8-10 servings
Green Chili Quesadillas
8-10 servings
Chef Matt Jennings of Full Heart Hospitality made a series of recipes on the Cuisinart Woodcreek Pellet Grill & Smoker. He was inspired by the 4-in-1 features of the Woodcreek, seasonal ingredients, and shareable fun family foods. Matt’s Bangin’ Green Chili Quesadillas are the perfect centerpiece for your Cinco de Mayo celebrations with friends and family.
Ingredients
- 2 tablespoonsExtra-virgin olive oil
- 1 poundGrilled chicken, pulled and coarsely chopped
- 4-oz can Diced green chilies, drained
- 3cloves Garlic, minced
- 1 tablespoonChili powder
- 1 teaspoonGround cumin
- 1 teaspoonKosher salt
- ½ cupMedium or mild salsa
- 812-inch flour tortillas
- 2 cupsGrated jack or cheddar cheese
Preparation
- Set up the Cuisinart Woodcreek 4-in-1 Pellet Grill to accommodate the ceramic insert and pre-heat on SEAR.
- 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.
- Add pulled chicken meat and cook, breaking up meat.
- Add green chiles, garlic, chili powder, cumin, and salt and cook, stirring for 1 minute.
- Add salsa and cook until mixture thickens, about 5 minutes. Transfer to a large bowl.
- Place cast iron griddle over ceramic plate. Close the lid of the grill to pre-heat.
- 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.
- Toast the quesadillas on the cast iron griddle with the Woodcreek lid open, about 2-3 minutes per side or until golden brown.
- Cut each quesadilla into 4 pieces (most easily done with scissors) and serve immediately.
