Grilling Quesadillas

Video Transcript

"Now we're going to assemble and grill our quesadillas. I say "grill" A they're going in a big saut? pan. I like to assemble them right in the pan. I think that's the most efficient as opposed to assembling them on the board and carrying them over. What I want to do first is spray our pan with some canola spray. The pan is on and it's heating, you can see, you can tell that. Like I said, I'm going to assemble these right in the pan. So let's do two at a time. I'm going to put a quesadilla I mean tortilla, and it's okay if they overlap a little bit, that's no problem. We are going to take our chicken mixture, it looks good. Remember it has the poached chicken breast and a little bit of pickle relish, in with the prepared barbeque sauce. Now you could always make your own, but you want this, probably, to be kind of a quick assembly. You're already poaching your own chicken breast, although you could buy chicken breast, too, but the most economical way - by cooked chicken breast, I mean - is do it yourself, as in most cases. So I have plenty of chicken there. Then I'm going to add my shredded cheese. This is jack and cheddar. And then I'm going to add these very thin slices of red onion. Like that, not too much, not too little. And then finally, some blue cheese. This is a Maytag blue cheese, which is an American blue cheese. There are all different kinds of blue cheeses - gorgonzola, stilton, saga, cabrales (which is a Spanish cheese). But that's a good old American one, and it's very good. I'm going to put my flour tortillas back on top and I just have one extra little trick. I'm going to spray these like that, and we're going to let them grill on both sides, and let them sit for a couple minutes and they'll be ready to serve. When we come back we're going to talk about our stuffed mushrooms."