Stone Fired Chicken Quesadilla

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 1 pack 12 in flour tortillas
  • 1 lb cooked and pulled chicken
  • 1 pack Mexican cheese blend
  • 1 cup caramelized onions
  • 1 can roasted peppers
  • 2 tomatoes
  • ¼ cup diced onion
  • 2 jalapeños seeded and diced
  • ¼ cup chopped cilantro
  • Juice of 2 limes
  • 1 avocado
  • Sour cream


Pre-heat oven on Stone Mode for 30 minutes.

Assemble your quesadilla by laying one tortilla down and adding cheese, chicken, peppers, and caramelized onions. Then put another tortilla on top.

Utilizing the pizza peel or a spatula you are going to place your quesadilla right in your oven on the pizza stone.

Let it cook for about 5 minutes or until the edges start to get nice and browned.

Once it is to your desired brownness, remove it, and let rest on the cutting board.


Combine your diced tomatoes, diced onion, diced jalapeño, cilantro, and 1/2 lime juice. Season with salt and pepper.


Open your avocado and remove the skin and the seed then smash in a bowl and add ¼ cup of the Pico mix and the rest of your lime juice.