Quesadilla Bar - Roasted Red Pepper, Spinach, Mushroom & Chicken

I usually put this on my Friday Night slot, for several reasons: it's simple, it's an easy pleaser, it's cake to switch it up for the multiple tastes, it uses up the rest of the chicken from the week!  The pico and guac can be made ahead!  In order to hang with my family on the deck, I prep all the toppings for this while the kids are at school, and even assemble the quesadillas, so that all we have to do is pop them on the grill and dinner is served al fresco while the kids hunt for critters in the yard!

Quesadillas
Guacamole
Pico

First, If you haven't ever roasted your own peppers try this...it works for all peppers!

1. Turn your oven to Broil/High
2. Place clean peppers on top rack
3. Rotate every 5 minutes until they are mostly blackened
4. Remove from oven and cover with a bowl
5. Allow pepper to steam for about 15 minutes
6. Remove, peel skin, remove stem and rinse seeds

Roasted Peppers

Steam under a bowl

Remove stem, seeds and peel!

Quesadillas

sliced mushrooms

onions, chopped

roasted red peppers

baby spinach

grilled chicken, chopped

fresh cilantro

your favorite cheese (I use mozzarella)

your favorite tortillas (we either make our own (recipe to come) or use Mission Low Carb)

Lay out top and bottom or quesadilla.  Sprinkle with cheese, then fill with all your toppings and place top half on.  Grill in Panini Press or on the grill on medium heat!  Serve with pico and guacamole!

Chop all your toppings

Fill 'em & Grill 'em.

Fresh Pico & Guacamole Recipe!