Folding large tortillas in half around the filling makes a quesadilla that’s much less likely to drip cheese onto the flames. You can also make these tortillas with a dollop of refried beans or black beans in place of the chicken.
Makes 12 quesadillas, serves 4 to 6.
What you Need:
Next:
1. Preheat a gas grill on high for 10 minutes with the lid closed, then turn it down to medium, or build a medium charcoal fire.
2. To make each quesadilla, brush one side of a tortilla with olive oil. Flip it over, and on the un-oiled side, sprinkle some chicken, cheese and scallion. Put a scant teaspoon of salsa in the middle of the filling, and fold the tortilla in half.
3. Lay on grill and cook for about 1 minute, then carefully flip with a large spatula and cook for another 1-2 minutes, until the exterior is browned and cheese is melting. Remove to a platter and keep warm.
4. Serve with salsa and sour cream.
Makes 12 quesadillas, serves 4 to 6.
What you Need:
- 12 large flour tortillas, at room temperature
- Olive oil
- 2 cups cooked chicken, diced small
- 1½ cups grated sharp cheddar, jack or pepper jack cheese
- 3 scallions, chopped fine
- Salsa
- Sour cream
Next:
1. Preheat a gas grill on high for 10 minutes with the lid closed, then turn it down to medium, or build a medium charcoal fire.
2. To make each quesadilla, brush one side of a tortilla with olive oil. Flip it over, and on the un-oiled side, sprinkle some chicken, cheese and scallion. Put a scant teaspoon of salsa in the middle of the filling, and fold the tortilla in half.
3. Lay on grill and cook for about 1 minute, then carefully flip with a large spatula and cook for another 1-2 minutes, until the exterior is browned and cheese is melting. Remove to a platter and keep warm.
4. Serve with salsa and sour cream.
John and Tanya Bäck 
