excited to share! To me, there is nothing more fun that making something
delicious and it ends up being SO easy that anyone can do it!
sure where) ideas on how to use waffle irons for things besides waffles…and
all I remember is the quesadilla one.
first quesadilla a couple of weeks ago) Hey…lets try “this” and
told him about it.
peppers and onions, Both he and my husband were over the moon for the Waffle
Iron Chicken Quesadillas. Connor said they were way better than the one he had
out at a restaurant the other prior week.
Calphalon knows we are all busy so they decided to take one thing off of our plate and came up with self-sharpening cutlery! Knives stay sharp for their lifetime with SharpIN Technology. Sharpeners are built right into the knife storage block, automatically sharpening straight-edge knives every time you remove them from the block, ensuring peak sharpness!
Thanks Calphalon for sending me a set to try out! They are terrific!
Take a look:
Easy Chicken Quesadillas Cooked In A Waffle Iron
1 small rotisserie chicken
1 green pepper, seeded and chopped
1 medium Vidalia onion, chopped
2 TBS grapeseed or olive oil, divided
Salt & pepper
12 – 6-inch diameter flour tortillas
8 oz package of shredded Mexican cheese
Pull apart your chicken, getting all of the meat off of it. Lightly shred it with your fingers. Season it and set it aside. Saute the peppers and onions in 1 TBS oil for 4 minutes. Set aside.
Heat your waffle iron. Meanwhile lightly coat one side of each tortilla with oil and season with salt & pepper. Once iron is ready, lay one tortilla oil side down on the griddle then spoon on some peppers & onions, then add the chicken, then add about 1/4-1/3 cup of cheese. Top with the another tortilla (oil side up and gently close the waffle iron putting more and more pressure in it. Hold for 30 seconds. Allow it to continue cooking another 2-3 minutes or so, putting pressure on it every now and again. Once the tortilla looks done to your liking (with a some brown spots, remove it with a small spatula and place it on a plate for a minute. Use a sharp knife to cut it into 4 triangles right along the waffle marks. Serve with salsa and repeat until full.
Colleen’s Notes: 1 large green pepper, 1 medium Vidalia onion, 1 8 oz bag of shredded cheese and 1 rotisserie chicken make 6 – 6-inch quesadillas.
I used a circular, non-stick “Belgian-style waffle iron for these.
Don’t worry if any cheese oozes out…as soon as the waffle iron cooks it, it comes right off, crispy. Just flick it with a fork.