Easy Chicken & Cheese Quesadillas Cooked In A Waffle Iron
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 small┬árotisserie┬áchicken
  • 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
  • Salsa
  1. Pull apart your chicken, getting all of the meat off of it. Lightly shred it with your fingers. Season it and set it aside.
  2. Saute the peppers and onions in 1 TBS oil for 4 minutes.  Set aside.
  3. Heat your waffle iron.
  4. 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 ¼-1/3 cup of cheese. Top with another tortilla (oil side up and gently close the waffle iron putting more and more pressure in it. Hold for 30 seconds.
  5. Allow it to continue cooking other 2-3 minutes or so, putting pressure on it every now and again. Once the tortilla looks done to your liking (with some brown spots, remove it with a small spatula and place it on a plate for a minute.
  6. Use a sharp knife to cut it into 4 triangles right along the waffle marks.
  7. Serve with salsa and repeat until full.
For me, 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.
Recipe by Souffle Bombay at https://soufflebombay.com/easy-chicken-cheese-quesadillas-made-in/