The following was a couple of days worth of quesadillas using my habanero spiced roast chicken.
I started by creating a spicy habanero marinade for the chicken.
here are the major players...
I sauteed the veggies, added the liquids, then blended smooth in the baby bullet that is reserved for, as my wife says..."spicy stuff I will never eat!"
Once cool, it was put ina bag with a small chicken to marinade overnight. The next morning it was pulled and had a can inserted so it could stand while cooking
Then onto the grill for an indirect cook
The skin got a little dark, but the chicken was moist and had a nice spicy flavor.
The next day, I pulled and chopped the chicken and built two different quesadillas. The first had chicken, buffalo sauce, provolone, jalapenos, and bule cheese.
The next was a double decker quesadilla with chicken, diced jalapeno, diced red fresnos, cheddar cheese. I toasted the middle tortilla, then built the quesadilla in a cast iron over the vortex.
Final shot...the double decker quessadilla
Thanks for reading