Quesadillas are delicious, but even better at the beach! Here I took the 22" on vacation with us to Kure Beach and cooked the majority of our meals on it. It's a great unit and really performed well.
Ingredients
Spice/Rub for Chicken
1 Tbs kosher salt
2 tsp cracked pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp coriander
2 tsp cumin
1 tsp Ancho chili powder (optional gives it a little heat)
2 tsp regular chili powder 2 tsp chicken powder (Knor)
Quesadillas:
¾ inch 2 pound chicken breast, diced
1 Bell Peppers
1 Onions
4 large tortillas
2 cups shredded Cheddar cheese
1 Juice of lime
Whatever else you might want
Directions
Step 1
1 Mix spice mixture in a small bowel. Heat griddle to around 375 degrees.
Step 2
2 Butterfly chicken if thick and slice in small strips or chunks and put in bowel. Add avacado oil and liberaly add spice mixture. Add juice of 1/2 lime and mix.
Step 3
3 While chicken is marinating, add oil to griddle and add veggie. Add spice seasoning to veggie and cook till softens. When cooked move to a cooler side of the griddle and crank up the other side to get to 450 degrees. When hot, put some chicken seasoning on hot griddle and add chicken.
Step 4
4 When chicken is done, mix in the veggie's Mix in the juice of the other 1/2 of lime. Remove from griddle and clean the top. Add tortillas and warm them on both sides. When warmed, add cheese to 1/2 of tortilla and add chicken on the cheese. Fold tortilla in half and brown both sides on low heat.
Very good!