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Homemade Grilled Chicken and Roasted Red Peppers Crepe-Quesadilla photo

Grilled Chicken and Roasted Red Peppers Crepe-Quesadilla

This Grilled Chicken and Roasted Red Peppers Crepe-Quesadilla is a delicious fusion dish that's easy to make and perfect for any meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 4 tablespoons butter melted and cooled
  • 2 tablespoons finely grated parmesan cheese
  • 4-5 sprigs green onion sliced lengthwise
  • 2 large grilled chicken breasts sliced
  • 1 cup roasted red bell peppers
  • 2 cups white cheddar cheese

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

Making the Crepe-Quesadilla
  1. In a large mixing bowl, whisk together the eggs, milk, and water until well combined. Gradually add the flour while whisking to avoid lumps. Once the flour is incorporated, stir in the melted butter and parmesan cheese. Allow the batter to rest for about 30 minutes.
  2. Heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour about 1/4 cup of the crepe batter into the skillet, swirling it to cover the bottom evenly. Cook for 2-3 minutes or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional minute. Transfer the cooked crepe to a plate and repeat with the remaining batter.
  3. In a large bowl, mix the sliced grilled chicken, roasted red bell peppers, and green onions. Add salt and pepper to taste. On one half of the crepe, sprinkle a generous amount of white cheddar cheese, followed by the chicken and pepper mixture. Top with more cheese before folding the crepe over to form a half-moon shape.
  4. Return the folded crepe to the skillet over medium heat. Cook for 3-4 minutes on each side until the cheese is melted and the crepe is golden and crispy.
  5. Cut the crepe-quesadilla into wedges and serve warm. You can garnish with additional green onions, sour cream, or salsa for an extra kick.

Notes

  • Use room temperature eggs and milk for a smoother batter.
  • Don't skip letting the batter rest; it helps create tender crepes.
  • For extra flavor, add more butter to the skillet while cooking.