These cheesy chicken quesadilla stacks are the perfect light bite or side dish for a Mexican themed meal. Style with some wedges or rice for some delicious flavours.
1 can (3.5oz)
Diced jalapeño peppers, divided 480g plus 60g grated cheddar, divided
17.5oz
Cheese
Utensils
Step 1
Insert grill plate in unit and close lid. Select GRILL, set temperature to MAX, and set time to 4 minutes. Select START/STOP to begin preheating
Step 2
While unit is preheating, spray both sides of the tortillas with cooking spray. Then use a knife to poke 5 to 7 small holes in each tortilla (to prevent them from ballooning during cooking)
Step 3
In a small bowl, stir together salsa, sour cream, hot sauce; set aside
Step 4
When the unit beeps to signify it has preheated, place 1 tortilla on the grill plate. Close lid and grill for 1 minute. After 1 minute, open lid and remove tortilla; set aside. Repeat with remaining 3 tortillas
Step 5
Evenly spread a grilled tortilla with a third of the chopped chicken, a third of the spring onions, a third of the jalapeño peppers, 160g cheese, and a third of the salsa mixture. Place another tortilla on top
Step 6
Top that tortilla with a third of the chopped chicken, a third of the spring onions, a third of the jalapeño peppers, 160g cheese, and a third of the salsa mixture. Place another tortilla on top
Step 7
Repeat step 6. After placing the last tortilla on top, press down gently
Step 8
Remove grill plate from unit. Select ROAST, set temperature to 180°C, and set time to 23 minutes. Select START/STOP to begin preheating
Step 9
When the unit beeps to signify it has pre-heat place tortilla stack in pot. Then cover it with an aluminium foil tent, pressing down gently to secure foil around stack. Close lid and cook for 20 minutes,
Step 10
After 20 minutes, remove foil. Sprinkle remaining cheese over the top, close lid, and cook for the remaining 3 minutes
Step 11
When cooking is complete, remove with a non-metal spatula and transfer to plate, slice stack and serve
1 can (3.5oz)
Diced jalapeño peppers, divided 480g plus 60g grated cheddar, divided
17.5oz
Cheese
Step 2 of 11
While unit is preheating, spray both sides of the tortillas with cooking spray. Then use a knife to poke 5 to 7 small holes in each tortilla (to prevent them from ballooning during cooking)
1 can (3.5oz)
Diced jalapeño peppers, divided 480g plus 60g grated cheddar, divided
17.5oz
Cheese
Step 4 of 11
When the unit beeps to signify it has preheated, place 1 tortilla on the grill plate. Close lid and grill for 1 minute. After 1 minute, open lid and remove tortilla; set aside. Repeat with remaining 3 tortillas
1 can (3.5oz)
Diced jalapeño peppers, divided 480g plus 60g grated cheddar, divided
17.5oz
Cheese
Step 5 of 11
Evenly spread a grilled tortilla with a third of the chopped chicken, a third of the spring onions, a third of the jalapeño peppers, 160g cheese, and a third of the salsa mixture. Place another tortilla on top
1 can (3.5oz)
Diced jalapeño peppers, divided 480g plus 60g grated cheddar, divided
17.5oz
Cheese
Step 6 of 11
Top that tortilla with a third of the chopped chicken, a third of the spring onions, a third of the jalapeño peppers, 160g cheese, and a third of the salsa mixture. Place another tortilla on top
1 can (3.5oz)
Diced jalapeño peppers, divided 480g plus 60g grated cheddar, divided
17.5oz
Cheese
Step 9 of 11
When the unit beeps to signify it has pre-heat place tortilla stack in pot. Then cover it with an aluminium foil tent, pressing down gently to secure foil around stack. Close lid and cook for 20 minutes,
