Easy Chicken & Cheese Quesadillas Made In A Waffle Iron

You guys!! This is one of those recipes that I am crazy 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!

Making quesadillas in your waffle iron?? Yes, it is easy and bonus...no flipping!! 

Gotta love that!

So the other day I saw somewhere (for the life of me not sure where) ideas on how to use waffle irons for things besides waffles...and all I remember is the quesadilla one.

Right away I said to my 13 year old son (who just had his first quesadilla a couple of weeks ago) Hey...lets try "this" and told him about it.

So the next day that is just what we did!  Connor was a champ chopping, and cooking the 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.

The quesadillas were so easy to make, seriously with a rotisserie chicken from start to finish it took me 15 minutes to make the first one...then another 4 minutes or less for the second. 

We all know how dangerous it can be to use dull knives while prepping/cooking. And how much easier is it to chop slice and dice with a perfectly sharpened knife...right!

Easy Chicken Quesadillas Made 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
Salsa

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.


Enjoy!!