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–+ servings
quesadilla cut into triangles on a white plate

Grilled Chicken Quesadilla Recipe

Grilled chicken quesadillas are easy to make and perfect for an easy lunch or dinner.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes, Lunch Recipes
Cuisine: Tex-Mex
Keyword: Grilled Chicken Quesadilla
Servings: 2 quesadillas
Calories: 269kcal

Equipment

Scale this Recipe 2 quesadillas

Ingredients

  • 4 ounces shredded chicken cooked
  • 1/2 cup red bell pepper chopped
  • 1/4 cup onion chopped
  • 1 tablespoon olive oil
  • 4 ounces shredded cheddar cheese
US Customary - Metric

Instructions

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Once the oil is hot, add the 1/2 cup red bell pepper and 1/4 cup onion. Cook for a few minutes until crisp and tender.
  • 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

Store leftover quesadillas in the refrigerator for  3 to4 days in an airtight container. Reheat leftovers on top of the stove, in the oven or toaster oven.
Freeze leftover quesadillas for up to three months.
See the article above for recipe tips, variations and more.

Nutrition

Serving: 1quesadilla | Calories: 269kcal | Carbohydrates: 4g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 870mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 18mg | Calcium: 261mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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