Easy Grilled Chicken Quesadilla Recipe
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Grilled chicken quesadillas are a quick and satisfying meal. They are packed with chicken, bell peppers melty cheese then grilled to perfection. They are just perfect for a quick weeknight dinner or lunch.
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Why You Will Love Grilled Chicken Quesadillas
Ingredients you will need
Ingredient List
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Step-by-step: how to make grilled chicken quesadillas
Prepare the ingredients: Chop the peppers and onions, shred the cheese.
STEP 1: Heat olive oil in a skillet over medium heat. Once the oil is hot, add the vegetables and cook for a few minutes until crisp tender.
STEP 2: Use a pastry brush to coat the grill or grill with a little bit of olive oil and heat it over medium-high heat. Once the grill is hot, place a tortilla on the grill and cover one half of the tortilla with shredded cheese.
STEP 3: Place a layer of bell peppers on top of the cheese, then a layer of chicken and a little more of the remaining cheese.
STEP 4: Fold over the tortilla and cook for 3 to 5 minutes. Flip the folded tortilla over and cook for 3 to 5 minutes longer until the cheese melts and grill marks appear on the tortillas.
Smart tips for perfect quesadillas every time
- Save time with rotisserie chicken – It’s a quick, flavorful shortcut when you don’t have cooked chicken on hand.
- Grate your own cheese – Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
- Use a pizza cutter for easy slicing -It makes cutting quesadillas into neat triangles a breeze.
- Let them rest before slicing- Give them a minute off the grill so the cheese sets slightly; less mess, better texture.
- Use medium heat – High heat can burn the tortilla before the cheese has a chance to melt.
How to store leftovers
Leftover quesadillas can be stored in the refrigerator for 3 to 4 days in an airtight container. Reheat leftovers in the oven, toaster oven or on top of the stove.
You can also freeze leftover cooked quesadillas by placing them on a sheetpan and pop them in the the freezer. Once they are frozen, place them in a freezer bag or freezer-safe container for up to 3 months. Reheat them in the oven or on top of the stove.
Craving more easy chicken ideas? Don’t miss my complete guide to boneless chicken recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Recipe variations
BBQ chicken – Toss the chicken with a bit of your favorite BBQ sauce before assembling.
Spicy – Add chili powder, red pepper flakes or diced jalapeno peppers to the cooked chicken for some heat.
Beans – Layer in black beans for extra protein and texture.
Loaded veggie quesadillas – Add mushrooms, zucchini,spinach or corn to pack in more veggies.
Buffalo chicken – Mix shredded chicken with buffalo sauce and a little blue cheese or ranch dressing.
Southwest style – Use pepper jack cheese, roasted or grilled corn, black beans and a sprinkle of taco seasoning.
Serving suggestions
Quesadillas are perfect for a quick dinner, lunch appetizer or snack. Garnish them with green onion, chopped cilantro and a lime wedge.
Serve with sour cream, Greek yogurt, guacamole, sweet and spicy salsa like this habanero mango salsa, or savory salsa like salsa verde or garden fresh salsa.
For a complete, delicious meal, serve grilled chicken quesadillas with side dishes like Mexican chopped salad, or Mexican street corn salad.
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Recipe FAQs
Yes. You can make quesadillas with corn tortillas. Flour tortillas are a better choice because they are more flexible and usually larger in size.
Yes. You can easily make grilled quesadillas in a heavy skillet instead of a grill pan or grill. You will need to add a few teaspoons of oil to the skillet before cooking quesadillas in a skillet.
Yes! Assemble the quesadillas in advance and store them in the fridge (uncooked) for up to a day. Bring to room temperature before grilling.
Let the quesadillas rest on a wire rack instead of a plate so that the bottoms don’t steam and become soggy. You can also reheat them in a toaster oven to bring back the crunch.
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Grilled Chicken Quesadilla Recipe
Ingredients
- 8 ounces shredded chicken cooked
- 3/4 cup red bell pepper chopped
- 1/2 cup onion chopped
- 1 tablespoon olive oil
- 6 ounces shredded cheddar cheese
- 4 Tortillas or wraps 8 to 10 inches in size
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Once the oil is hot, add the 3/4 cup red bell pepper and 1/2 cup onion. Cook for a few minutes until crisp and tender and remove from the heat.
- Use a pastry brush to coat the grill pan or grill grates with a little bit of olive oil, and heat it over medium to high heat. Once the grill is hot, place a tortilla on the grill and cover one-half of the tortilla with cheddar cheese.
- Place a layer of bell peppers on top of the cheese, then a layer of shredded chicken then a little more cheese.
- Fold over the tortilla and cook for 3 to 5 minutes. Flip the folded tortilla over and cook for a few minutes longer.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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