Wednesday, June 10, 2009

Triple Pepper Overstuffed Chicken Quesadillas


Since we grill chicken a few times a week in the summer, I'm always looking for new ways to use up the leftover chicken.

These Triple Pepper Overstuffed Chicken Quesadillas are a great way to make a full, satisfying dinner out of last night's leftover, grilled chicken. Tossing grilled, sliced chicken with a couple of tablespoons of cumin and some lemon juice will give it a great Mexican flair, and turn it into the perfect filling for quesadillas.



And, I love peppers. Hello, lovelies.



They're so colorful, and I love the subtle differences in flavor. Grilling up red, green, and yellow peppers along with some sliced onion, and combining them with the chicken creates a delicious and filling quesadilla.



This is man food. It's not wimpy, appetizer, please bring out the real food now quesadilla. One of these filled up my hubby who is usually scrounging around in the cereal cabinet about an hour after dinner.

See what I mean? Stuffed. Overstuffed. Pile this baby high!



Whoops. Cheese. Lots of cheese. That's better.



Enjoy!



Triple Pepper Overstuffed Chicken Quesadillas

2 grilled chicken breasts, sliced
2 tablespoons cumin
juice of 1/2 lemon (or 1 tablespoon)
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 large onion, sliced
8 (8-inch) flour tortillas
16 ounces Mexican blend cheese
1 jalapeno, minced, optional
cooking spray

Slice chicken breast and place into a small bowl. Add cumin and lemon juice and set aside.

Preheat grill pan (or skillet) over medium heat. Spray with cooking spray and grill/saute peppers and onions for 8 minutes, or until tender. Remove from heat and set aside.

Respray grill pan with cooking spray. Place one flour tortilla onto grill pan. Top with a handful of cheese and spread to cover tortilla. Top with several slices of chicken, and generous amounts of peppers, onion, jalapeno (if desired), and additional cheese. Then top with another flour tortilla. Cook over medium heat for 4-5 minutes, then flip. Cook on remaining side for 4-5 additional minutes or until heated through and cheese is completely melted.

Serve with salsa, sour cream, guacamole. Whatever suits your fancy.

11 comments:

  1. You had me after "triple pepper."

    Y-U-M!

    btw ... in my book, minced jalapeno is never optional. I like to grill hot peppers and eat 'em like you would any other grilled veggie. :-D

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  2. We're having quesadillas tonight with the leftover chicken from last night. I think I'll try your version.
    It looks SO YUMMY!!

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  3. Yum-love quesadillas. I just finished lunch, but oh, how I would love to be eating one of these right now!

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  4. Oh those look so yummy - I'll be trying these in the future!

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  5. This grill pan of yours that I have seen make an appearance a few times now...I have never seen these before. I take it is much like a griddle in that you use it on your stove top, but it does the function of grilling?! I want me one of these... could I find one at target?

    I love quesadillas and we are huge pepper fans here at the circus, so this recipe is delightful!

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  6. These do look very yummy. Unfortunately, I am the only one in my family who will eat peppers. :0(

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  7. Looks like another great recipe! I'll be trying this one too.

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  8. WOW! Now I know what yo make for dinner! Thanks. And the photos are great.

    I just stopped by from Mari's Blog to say hello. Nice to meet you!. I'll be back soon for dinner, err, um, to visit :-)

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  9. AHHHHHHH! This look so delicious.

    How do you make that storyboard picture? that looks gorgeous!

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  10. made these tonight....SCRUMPTIOUS!!! I don't have a grill pan, so I just made them on the grill! I sprayed some foil and assembled them on top. I made a little packet and then just flipped them on the grill. Delicious with no (...few) dishes!

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