George Foreman Cooking Blog

Trimming The Tree Quesadilla

• 1/2 lb. chicken tenderloin strips
• 1 1/2 cups red, yellow and green pepper strips
• 1 medium onion, thinly sliced
• 2 large cloves garlic, minced
• 2 tbsp. chopped cilantro
• 1/2 tsp. oregano
• 1/2 tsp. coarse black pepper
• 1 cup shredded low fat Mexican cheese blend
• 4 large tortillas (9 to 10 inches)

  Place upper grilling plate and baking pan in the George Foreman® Grill. Preheat for about 6 minutes on Medium High. (Green light will notify you that grill is ready.) Add chicken peppers, onion and garlic and cook until chicken is cooked and onions are lightly browned, about 4 minutes. Add cilantro and seasonings. Transfer mixture to a medium bowl; toss to blend.

  Replace grill plate and baking pan with quesadilla plates; preheat on Medium High for 5 minutes. (Green light will notify you that grill is ready.)

  Meanwhile, assemble quesadillas. Place 2 tortillas on work surface; divide chicken mixture evenly between both. Top with cheese and remaining tortillas. Carefully place one on grill and cook for about 3 minutes until cheese is melted and tortillas are lightly browned. Remove to serving plate and repeat with remaining quesadilla.

  Makes 6 servings.

  This is perfect for casual holiday entertaining: trimming the tree, carol singing, watching New Year’s Day football games.