Best Grilled Enchilada Quesadillas Recipes

10 MINUTE ENCHILADA QUESADILLAS

Steps:

• Add the chicken to a bowl. Open the can of enchilada sauce and pour some over the chicken. I used not quite half the can. (Keep in mind you need the rest for dipping, so don't go crazy.) Stir the chicken to coat.
• Let the mixture sit for a few minutes so that the sauce has a chance to get friendly with the chicken.
• Meanwhile, heat a large skillet over medium heat.
• Add 1 teaspoon butter to the pan. Or don't. It's delicious to use butter, but you will still get a nice crispy quesadilla on a dry pan.
• Place one tortilla on the hot pan and immediately sprinkle with cheese. Anywhere between 1/4 and 1/2 cup is fine.
• Use a spoon to add some of the chicken on top of the cheese. Spread evenly. Sprinkle on some chopped cilantro if you want.
• Sprinkle with more cheese, 1/4 to 1/2 cup, depending on how much of a cheese fanatic you are.
• Top with another tortilla.
• Continue cooking over medium heat until the bottom is light brown and crispy. Use a spatula to flip the quesadilla, and repeat on the other side.
• Repeat with the remaining ingredients.
• Serve with the remaining enchilada sauce for dipping. You can heat it up in the microwave if you want, or serve room temperature.
• Serve with chopped cilantro and sliced avocado.

GRILLED ENCHILADA QUESADILLAS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in large bowl, combine chopped chicken strips, cheese, roasted pepper strips and sour cream; toss to mix. Spread 4 tortillas with enchilada sauce. Spread chicken mixture evenly over enchilada sauce. Top with remaining tortillas.
• When grill is heated, place 1 quesadilla on bottom grill surface. Close grill; cook 3 to 5 minutes or until golden brown and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with salsa.