. I love buying kitchen stuff, but I'm not very good at putting things to use. As a result, my kitchen is filled with stuff, and more than half of them never taken out of the boxes. This summer, I finally busted the griddler out of its shell. Since I don't have a BBQ (not yet anyways, don't worry, that's coming), the Griddler is great for things like sliders. Our favorite though is chicken quesadilla. It's so simple and cooked to order. Even J, who normally doesn't like meat in its original form, loves it and requests it every week or two.
Chicken Quesadilla
1 lb boneless skinless chicken breasts
1 cup of shredded cheese (feel free to use whatever mix you like, Mexican, or a simple Jack & Mozzarella)
3 large flour tortilla
salt
oil
Use the Grill plates, brush just a little bit of oil on the plates. (I like to use grill plates for both the chicken and the quesadillas, so they all have the nice grill marks. The griddle plates should work fine too.) Preheat the Grillder on the Panini setting to Medium.
Slice the chicken breasts in halves crosswise. This step is optional, but the thicker the chicken is, the longer it takes to cook.
Sprinkle salt on both sides of the chicken breasts.
Put one layer of the chicken breasts on the grill, depending on the thickness of the chicken breasts, it could take as little as 2 minutes to cook. Repeat with the rest pieces.
Dice the chicken.
Wipe down the plates when they cool down a bit, preheat on the Panini setting to Medium low.
Brush the outside of the tortillas with oil, fill the inside with diced chicken, and cheese.
Grill the quesadilla!
Voila! You are done. You could grill and dice the chicken breasts ahead of time. So dinner would be ready in matter of minutes.
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