Andrew came up with this idea. I totally married a smart guy. We took our pizza stone and grilled quesadillas on it. Easy! Most of the prep work is done inside…but those few minutes on the grill turn these quesadillas from ho-hum to oh-yum! Smoky, cheesy…grilling genius!
Large tortillas (we used spinach but use whatever you like)
1 package chicken fajita meat (the kind I blogged about here)
1 green bell pepper, chopped
1 onion, chopped
1 cup Pepper Jack cheese, shredded (or whatever kind you like)
Sour cream, guacamole, salsa to garnish
Extra Virgin Olive Oil (EVOO)
Heat a few tablespoons of EVOO in a large skillet over medium-high heat. Add in bell pepper and onion and saute about 8-10 minutes. Add in your precooked, pre-sliced fajita meat and warm through on the skillet another 5-10 minutes or so.
Take out your pizza stone….lay 2 large tortillas on top. Place half of your chicken mixture on one half of each tortilla. Top chicken mixture with cheese. Fold the other half over your chicken mixture (use toothpicks to secure it down if needed). Now it should look like a quesadilla. Place the pizza stone and quesadillas on your cold grill (a hot grill will crack the stone) and turn the heat to medium-high. Close the lid and cook about 5 minutes. Open the lid, flip them over and cook another 5 minutes. Remove from grill, slice in half and serve.
That’s it! Does that all make sense? You use two large tortillas and then at the end, you’ll cut each in half to give you 4 quesadillas. You might want to double the recipe if you’re feeding a hungry crowd. Buying the precooked, pre-sliced fajita meat really cuts down on time. You’ll love the smoky flavor the grill gives your quesadillas.