Hot Pepper Ranch Chicken Quesadillas
Ingredients
- 1 Pound of Boneless Chicken Thighs
- ¼ Cup Diced Bell Pepper
- ¼ Cup Diced Red Onion
- 2 Cup Shredded Cheddar Cheese
- 2 Large Burrito Size Tortillas
- ¼ Cup Ranch Dressing
- Monument Grills Texas Hot Pepper Sauce
- Monument Grills Texas Chicken Rub to Taste
Preparation
- Remove the round grill grate and insert the Round Cast Iron Cooking Plate.
- Preheat your Monument grill to 400° F.
- Season both sides of the chicken thighs with Monument Grills Texas Chicken Rub.
- Oil the Round Cast Iron Cooking Plate. Add diced onions and diced peppers. Sauté for 2-3 minutes. Remove and set aside.
- Meanwhile, place the chicken thighs directly on the grill grates. Cook for approximately 5 minutes. Flip and cook the other side for an additional 5 minutes until IT reaches 165°F.
- Remove chicken thighs from the grill and dice.
- In a medium bowl, combine chicken, peppers, onions, ranch, and hot sauce.
- Place a tortilla on the Cast Iron Cooking Plate. Spread cheese over the entire tortilla, then add the chicken mixture on one half.
- Fold the tortilla over and continue cooking until the cheese is melted and the tortilla is browned.
- Remove from the grill, slice, and serve.
Recommended Grill--Denali 425
Watch Video Tutorial
