Everyone has their preferences on what to put into a Quesadilla. Some like beans, others prefer steak over chicken. Some take it spicy while others steer clear of any trace of spice. Some people don’t like tomato- oh don’t worry they’ll tell you how they feel about tomatoes. I can confidentially say that we all agree that Quesadillas need lots of cheese and a crispy tortilla. Let’s dive into what all goes into my version of a Quesadilla made on an American Griddle.

  • Chicken- Got to use thighs, breasts are to dry and to lean.  A nice slow-cooked chicken thigh with a chimichurri marinade or a chipotle rub will always kick up your chicken.
  • Cheese- Personal preference here- Pepper Jack, Colby, Cheddar, Cojita, etc. Whatever the case, make sure you use lots of it! I always like to sprinkle a bit on the very outside of the tortilla shell, give you a nice bite of crunch grilled cheese on your quesadilla.
  • Extras- Beans, rice, Pico, Jalapenos, etc. It time to make it your own!
  • Sauce- Think about drizzling ab bit of hot sauce or sauce of preference. My go to is Ortega Taco Sauce, simple sauce but gives your quesadilla a bit of extra flavor.
  • Tortilla- Flour tortilla is a must for this, while corn tortillas have their place and time. Quesadillas are built around flour tortillas.

Prepare Your Griddle and Get Ready to Cook!

When you’re ready to make your own Quesadillas, make sure you have a large pan/skillet or a flat top griddle plate. Now begin your process or just follow my recipe below:

  • Chimichurri Chicken        6 ounces, chopped
  • Spanish Rice                      ½ Cup
  • Colby Cheese                    1 Cup
  • Ortega                                3 Tbl.
  • Pico De Gallo                     ¼ C
  • Tortilla, 12-inch                1 Ea.
  1. To begin assembling your quesadilla, it is best to assemble it on the counter and then transfer it.
  2. Lay a tortilla down a sprinkle with cheese, making sure to go all the way to the edge
  3. On half of it, add your chicken first, then the rice, then top with Pico and finish with Ortega
  4. Drizzle some oil on your cooking surface and lay down the tortilla.
  5. Let it cook on medium heat for 5 minutes, if need be put a lid on it to help cheese melt.
  6. Once melted and looking delicious, gently, fold it over so it forms a semi-circle.
  7. Transfer to cutting board and cut into four pie pieces.
  8. Put it on plate or platter and serve with sour cream and salsa.