Perfectly Grilled Chicken Quesadilla on the Arteflame Grill
Introduction:
Grilled chicken quesadillas are a favorite for good reason: juicy grilled chicken, melted cheese, and crispy tortillas make for a satisfying, flavorful meal. Using the Arteflame grill, we achieve a perfect sear on the chicken and cook the quesadilla evenly on the flat cooktop. The grill's heat zones give you full control over cooking, ensuring your quesadilla is crispy without being burnt. Let’s fire up the grill and make the perfect chicken quesadilla!
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 large flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1 red bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 2 tablespoons taco seasoning
- 2 tablespoons butter (divided)
- Sour cream and salsa (for serving)
- Fresh cilantro, chopped (for garnish)
- 1 tablespoon vegetable oil (for lighting the grill)
Instructions:
1. Fire Up the Arteflame Grill:
Start by prepping your Arteflame grill. Soak three paper napkins in vegetable oil, place them in the grill, and stack firewood on top. Light the grill and allow it to heat up for about 20 minutes until the center grate reaches over 1,000°F.
2. Season and Sear the Chicken:
While the grill heats, coat the chicken breasts with taco seasoning. Once the grill is hot, sear the chicken on the center grill grate for 2-3 minutes per side to lock in the juices. After searing, move the chicken to the outer flat cooktop to finish cooking until the internal temperature reaches 160°F. Remove and let it rest; the temperature will rise to 165°F.
3. Cook the Vegetables:
Melt 1 tablespoon of butter on the outer cooktop and sauté the red bell pepper, red onion, and jalapeño slices (if using). Cook until softened and slightly caramelized, about 5-7 minutes.
4. Build the Quesadillas:
Slice the chicken into thin strips. Place one tortilla on the outer edge of the cooktop where it’s slightly cooler. Sprinkle half the cheese blend, add the sliced chicken, sautéed veggies, and top with more cheese. Cover with another tortilla.
5. Grill the Quesadillas:
Melt 1 tablespoon of butter on the cooktop and place the assembled quesadilla on it. Press lightly with a spatula and cook for 2-3 minutes until golden brown. Flip carefully and cook the other side until crispy and the cheese is melted.
6. Serve:
Remove from the grill and cut into wedges. Garnish with chopped cilantro and serve with sour cream and salsa on the side.
Tips:
- Heat zones: Use the outer parts of the cooktop for a lower, more even heat to prevent burning.
- Rest the chicken: Let the chicken rest after grilling to lock in the juices and finish cooking to perfection.
- Crispy tortillas: Press the quesadilla gently with a spatula for a crispy finish without burning.
Variations:
- Spicy BBQ Chicken Quesadilla: Swap taco seasoning for BBQ seasoning, and drizzle with your favorite barbecue sauce.
- Buffalo Chicken Quesadilla: Toss the grilled chicken in buffalo sauce, and serve with blue cheese dressing for a kick.
- Vegetarian Quesadilla: Skip the chicken and add extra grilled veggies like zucchini and mushrooms for a hearty, meatless option.
- Steak Quesadilla: Substitute chicken with thinly sliced steak, seasoned and seared in the same method.
- Mediterranean Quesadilla: Use feta cheese, spinach, grilled chicken, and a drizzle of tzatziki for a Greek-inspired twist.
Best Pairings:
- Grilled Corn on the Cob: Buttered and seasoned, it complements the quesadilla perfectly.
- Mexican Rice: Add a side of Mexican-style rice for a complete meal.
- Guacamole: Freshly made guacamole adds a creamy and zesty touch to every bite.
- Margaritas: Pair with a cold margarita or lime soda for a refreshing contrast to the grilled flavors.
