Yet another option for chicken you may have hanging around after roasting a chicken or buying a rotisserie chicken. Quesadillas are lightning-fast to put together, can be prepared in advance and are universally loved. In other words, they are ideal for entertaining, especially larger groups.
Make life simple by using canned black beans and bottled roasted red peppers in the filling of these quesadillas. If you’re buying bottled roasted peppers instead of preparing your own, make sure they are, in fact, roasted. Those not labeled ‘fire-roasted’ or ‘flame-roasted’ are, most likely, steamed to remove the skin and will lack the subtle roasted flavor of their black-specked counterparts.
This recipe is written for grilled quesadillas, but they can be prepared just as easily on the stovetop in a skillet wide enough to hold them comfortably over medium-low heat, or, if you prefer, browned on a baking sheet under the broiler.
Makes 10 appetizer or 4 main course servings (ingredients can be divided in half)
Eight 10-inch flour tortillas
One 15-ounce can black beans, thoroughly drained, optional
1 large red bell pepper, roasted and peeled, and cut into ¼-inch dice, or ¾ cup diced (¼-inch) bottled roasted red peppers, optional
4 cups grated Monterey Jack or mild cheddar cheese (about 8 ounces)
2 cups shredded cooked chicken
Make sure the beans are thoroughly drained. Blot the peppers dry with paper towels. Arrange four of the tortillas on a work surface and divide the cheese among them, making an even layer of the cheese right up to the edges of the tortillas. Scatter the beans and the roasted pepper over the cheese, distributing them more or less evenly. Top with the remaining tortillas, pressing them down firmly to seal the quesadillas. (The quesadillas can be prepared up to one day in advance and refrigerated. Stack the quesadillas one atop the other, placing a square of paper towel between each to keep them from sticking together. Wrap the stack securely in plastic wrap.)
Prepare a charcoal fire or heat a gas grill. Ready a cutting board and large, sharp knife or pizza cutter near the grill. Grill two of the quesadillas about 4 inches from the heat until the underside is lightly browned and crispy, about 3 minutes. Slide the quesadillas to different parts of the grill once or twice to make sure they cook evenly. Flip the quesadillas and cook until the second side is light browned and crispy and the cheese is completely melted, about 2 minutes. Remove the quesadillas to the cutting board and let them stand a couple of minutes before cutting into 8 wedges. Repeat with the remaining quesadillas.