The quesadilla is the griddle's final exam: chicken, vegetables and a tortilla that fries up crispy all cook on the same surface, in different heat zones. Taco Friday has never been this easy.
Ingredients (4 servings)
- 900 g chicken thigh fillets (boneless, skinless)
- 3 tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp cayenne pepper
- 2 tbsp olive oil
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 1 red onion, cut into strips
- 4 large flour tortillas
- 200 g grated cheese (e.g. mozzarella-cheddar)
- crème fraîche to serve
- salsa to serve
- fresh coriander
Method
- Preheat the griddle to medium-high to high.
- In a bowl, mix the chicken, 2 tbsp taco seasoning, garlic powder, black pepper, salt, cayenne and oil.
- Cook the chicken on the hot surface for 5–7 minutes per side until coloured and the internal temperature is 75 °C. Set aside to rest.
- Add the peppers and onion to the surface, season with the remaining taco seasoning and cook for 5–7 minutes. The basting dome speeds up softening.
- Slice the chicken into strips and return it to the surface with the vegetables for 1–2 minutes.
- Place the tortillas on the cooking surface. Sprinkle cheese on one half, add plenty of filling and fold the tortilla in half.
- Cook for 2–3 minutes per side until the tortilla is crispy and the cheese has melted.
- Cut into wedges and serve with crème fraîche, salsa and coriander.
Tip: The basting dome steams the vegetables soft in no time and melts the cheese evenly – a small tool, a big difference.