Cut grilled chicken into strips approximately the same size as the pepper strips.
Place one tortilla on the grill and quickly arrange chicken and pepper on top and sprinkle with cheese. Place another tortilla on top and press down with a spatula. When the bottom tortilla is golden, flip them to grill the top tortilla. (Next time I think I will put the fillings on half the tortilla and fold it in half to grill—easier to turn.)
I served the quesadillas with a black bean salad. No recipe, I just mixed a can of rinsed black beans, about a cup of corn, a half an avocado cut into small pieces and then tossed it with a lime/olive oil/cilantro dressing. Perfect!
|Trying a new seasoning. Sprinkle on the chicken before grilling|
|Grill pepper until charred, steam in plastic bag and then remove skin|
|Black bean, corn and avocado salad makes a great side dish|
I have a new series coming in August 2015--the Cranberry Cove series. I'm really excited about it and can't wait for you to become a part of Cranberry Cove!
Visit my website or join me on Facebook! I'm also on Twitter @pegcochran