1
red onion, thinly sliced (about 8 ounces / 250 g)
1
jalapeño pepper
1
tablespoon (15 ml) extra virgin olive oil, plus extra for
brushing tortillas
1
⁄
4
teaspoon (1 ml) chili powder
1
⁄
2
teaspoon (2 ml) kosher salt
1
pinch cayenne pepper
1
package corn tortillas, cut into quarters
1
pound (500 g) Monterey jack or Cheddar cheese, shredded
or sliced
Place chicken with marinade ingredients in a sealable plastic bag.
Marinate for at least an hour or overnight.
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
In a mixing bowl toss sliced onions and peppers with a tablespoon (15 ml)
of olive oil, chili powder,
1
⁄
4
teaspoon (1 ml) of salt, and cayenne.
Place vegetables on grill and cook for 10 minutes. Stir the vegetables
occasionally during cooking, remove when tender and browned, set aside.
Remove chicken from bag, sprinkle with remaining
1
⁄
4
teaspoon (1 ml)
of salt. Grill chicken in 2 batches, 3 minutes per side.
Brush tortillas with oil, grill 1–2 minutes per side.
Place 2 tortilla pieces in raclette dish, top with grilled chicken, vegetables,
and cheese. Place under grill for about 5 minutes until cheese is melted
and bubbly. Turn quesadilla out on to plate to eat.
Variations:
This recipe also works for beef and/or pork. Or, increase the
amount and variety of veggies for a vegetarian quesadilla.
MANGO AND BRIE QUESADILLAS
These quesadillas are like a taste of the Caribbean.
Serves 4 (makes 12 mini quesadillas)
1
red bell pepper (about 8 ounces/ 250 g), thinly sliced
1
jalapeño (about
1
⁄
2
ounce/14 g), seeded and thinly sliced
1
teaspoon (5 ml) extra virgin olive oil plus
1
⁄
4
cup (15 ml)
for brushing
1
⁄
4
teaspoon (1 ml) kosher salt
2
green onions, chopped
1
package corn tortillas, each cut into quarters
1
mango, peeled and sliced
8
ounces (250 g) Brie cheese, sliced
1
avocado, sliced (optional)
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
Toss pepper and jalapéno in mixing bowl with teaspoon (5 ml) of olive oil
and salt. Grill for 5 minutes until the peppers become soft and tender;
remove, reserve, and toss with green onion.
Reduce heat to medium. Brush tortillas with oil and grill 1–2 minutes
per side.
To assemble quesadillas, place 1–2 pieces of tortilla in raclette
dish, top with peppers and onion and slices of Brie. Place under
grill for 7–8 minutes until cheese is melted, browned, and bubbly.
Slide quesadilla onto plate with spatula and serve with avocado slices.
Variations:
Black beans are a perfect accompaniment for these
quesadillas. Grilled shrimp is also a great addition to the
quesadilla filling.
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