Bridget's Recipe Corner

A couple of months ago I purchased some grilling pans from the Harry & David store at the Castle Rock Outlet Mall. It was a buy one, get one free special. Though my intention was to give one away, I ended up keeping the extra pan and selfishly, I'm glad I did. I have used them both frequently, often times cooking vegetables in one pan and meat in the other. The other night I used one for chicken fajitas. Whether it's the pan, the flavors from grilling or both, I think the food just tastes better. If you don't have a grilling pan, I strongly recommend adding one to your collection. As usual, I made extras so "my leftover lovers" would have something the next day. They didn't last long. Hope you enjoy them too.

Grilled Chicken Fajita Quesadillas
2 lbs. chicken tenders, cut into thin strips
1-2 green bell peppers, seeded and sliced into strips
1-2 red bell peppers, seeded and sliced into strips
1 large yellow onion, thinly sliced
2-3 t. olive oil
2 t. cumin

1/2t. paprika
1-2 cloves garlic, finely chopped
1/2 t. red pepper flakes, optional
1 t. onion powder
dash cayenne pepper
dash Kosher/Sea salt
dash freshly ground pepper
6 large flour tortillas
3 cups shredded cheese (I used Kroger Mexican blend)
1 cup shredded Queso cheese
cooking spray or olive oil
3/4 c. salsa, divided
1/2 c. sour cream
 

In a large bowl combine oil, fresh garlic and seasonings. Add chicken strips, bell peppers and onions. Mix well. If time allows, you can marinate all day so it's ready to cook for dinner, but if you're like me, you often find yourself 'flying by the seat of your pants' wondering what to prepare. Either way, they will still taste good. In medium bowl, mix the cheese together. Set aside. Preheat grill. Place grill pan on grill and let heat for 1-2 minutes. Add the chicken fajita mixture, stirring frequently. Cook until done. Spray 1 side of tortilla, lay flat on grill. Place a generous amount of cooked fajita mix on half the tortilla. Add a generous amount of cheese and approx. 2 t. salsa, if desired. Gently fold the tortilla in half and press firmly. Watch carefully as they can burn quickly. Turn over and brown on opposite side. Repeat with remaining tortillas. Remove from the grill and serve with your favorite condiments. Try blending 1/2 c. salsa with 1/2 c. sour cream. It's super simple and pretty yummy.