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MAKES 10 Marinating chicken and vegetables for 30 minutes is the key to making these quesadillas savory for every bite.
  • 1 lb boneless, skinless chicken thighs, cut into 1 inch cubes
  • 2 jalapenos, diced
  • 1/2 bunch of cilantro, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onions, sliced
  • 10 flour tortillas
  • 2 c Mexican blend shredded cheese
  • In a medium mixing bowl, combine the chicken, cilantro, and jalapenos and marinate for 30 minutes.
  • Set the FireDisc to High heat, add the oil, and cook the chicken for 6 minutes.
  • Toss in the vegetables and cook for another 6 minutes or until the chicken is fully cooked.
  • Remove the mixture from the disc and sandwich between flour tortillas with a generous topping of cheese.
  • Grill filled tortillas on the FireDisc for 2 minutes per side.
  • Serve with guacamole and sour cream and enjoy!