- 1 Lb. of Boneless Skinless Chicken Breast
- 4 Cups of Shredded Monterrey Jack Cheese
- 2 Cups of Sweet Chili Sauce
- 1/2 Cup of Green Onions, Sliced
- 1/4 Cup of Cilantro, Chopped
- Granulated Garlic to Taste
- Sea Salt to Taste
- 4 Large 10-12'' Flour Tortillas
Preheat the Blackstone griddle to high heat and coat the griddle top with oil.
Dice chicken breast into very small cubes. Cook chicken on griddle, seasoning to taste with granulated garlic and sea salt.
Turn burners down half way to the medium-low heat.
Make sure griddle top is well oiled. Lay two tortillas on griddle top. Cover one tortilla with 1 cup of shredded Monterrey Jack, making sure cheese is evenly distributed and tortilla is covered. Spread desired amount of chicken evenly over cheese.
Spoon or pour 1/4 cup of Sweet Chili Sauce over cheese. Immediately cover with 1/4 cup sliced green onions and 2 TBSP of cilantro. Then cover all ingredients with a another cup of cheese. Place another tortilla on top. Repeat process on second tortilla.
If necessary, use the Blackstone Bacon Press (available in the Blackstone Breakfast Kit) or a spatula to flatten quesadilla as the cheese melts and ingredients combine within tortillas.
Frequently use spatula to check underneath tortilla ensuring it turns golden brown. Carefully turn each quesadilla and repeat cooking process on other side. Quesadillas are ready when both sides are golden brown and cheese is completely melted within tortillas.
Slice quesadillas in the same manner as a pizza using a chef's knife. Each quesadilla makes 4 or 8 individual pieces, depending on the desired size of servings.