Thai Chicken Quesadillas

Ingredients

• 1 lb boneless skinless chicken breast
• 4 cups shredded Monterey Jack cheese
• 2 cups sweet chili sauce (Mae Ploy sweet chili sauce)
• ½ cup sliced green onions
• ¼ cup fresh chopped cilantro
• Granulated garlic to taste
• Sea salt to taste
• 4 large 10"-12" flour tortillas

Method

1. Preheat the Blackstone griddle to high heat & coat the griddle top with oil.
2. Dice chicken breast into very small cubes. Cook chicken on griddle, seasoning to taste with granulated garlic and sea salt.
3. Turn burners down half way to the medium-low heat.
4. Make sure griddle top is well oiled. Lay two tortillas on griddle top. Cover one tortilla with 1 cup of shredded Monterrey Jack Cheese, making sure cheese is evenly distributed and tortilla is covered.
5. 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 tortilla on top. Repeat process on second tortilla.
6. 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.
7. Cook until both sides are golden brown and cheese is completely melted in tortillas.
8. Slice quesadillas in 4 or 8 individual pieces, depending on the desired size of servings.