Best 7 Grilled Chicken Quesadillas Recipes
**Grilled Chicken Quesadillas: A Flavorful Blend of Mexican and American Cuisine**
Indulge in the tantalizing flavors of grilled chicken quesadillas, a delectable fusion of Mexican and American culinary traditions. These quesadillas feature tender, grilled chicken nestled between layers of melted cheese, crisp tortillas, and a vibrant array of toppings. With variations ranging from classic to unique flavor combinations, this versatile dish offers a satisfying meal or snack for any occasion. Discover the art of creating mouthwatering quesadillas with our comprehensive guide, complete with step-by-step instructions, recipe variations, and expert tips for achieving the perfect grilled chicken quesadilla.
GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
GRILLED CHIPOTLE-CHICKEN QUESADILLAS
The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine
Provided by cookiedog
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
- In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
- Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
- Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
- Slice each quesadilla into wedges and serve with salsa on the side.
Nutrition Facts : Calories 508.5, Fat 27.8, SaturatedFat 13.8, Cholesterol 133.3, Sodium 473.1, Carbohydrate 22.6, Fiber 3, Sugar 1.3, Protein 41.9
CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS
Now, leftovers ... wondering what to do with a chicken breast or a little rotisserie chicken left over. Take frozen corn, a can of beans, a little fresh ingredients and packaged cheese and WOW. Now I like to roast fresh corn, but frozen corn is just fine for this if time is a problem. Grill inside or outside and top with some fresh tomato, maybe some sour cream or avocado and serve over some quick Mexican rice and a bed of lettuce and dinner for 4. I make these a lot utilizing leftovers and it makes an amazing quick dinner. You can make these completely vegetarian, or use up ham, shrimp, chicken, steak, any veggies in your fridge. Then have fun with the toppings ... Salsa, mango, avocado, sour cream, guacamole, a nice bed of shredded lettuce or even some good Mexican rice.
Provided by SarasotaCook
Categories Chicken
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
- Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
- Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
- Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!
GRILLED CHICKEN AND BLACK BEAN QUESADILLAS
I always make extra grilled chicken to be used in recipes like this a day or two later. The family really likes when I serve these. I do think the better the grilled chicken, the better the quesadilla. I usually make mine with Mirj's Recipe #15580 (that chicken is so versatile!) I'm very much into the habit of throwing this together so all measurements are approximate. Do more or less of anything that suits you better.
Provided by Kitchen Witch Steph
Categories Lunch/Snacks
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Saute green peppers and onions in vegetable oil until softened.
- Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
- Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
- Lightly spray or brush a skillet with vegetable oil.
- Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
- Do the same for the reaming mixture and tortillas.
- It's easiest to use a pizza cutter to cut them into wedges.
- Serve with sour cream and salsa.
GRILLED CHICKEN AND SPINACH QUESADILLAS
My favorite sister-in-law introduced me to this recipe and we made it for a family gathering. Very quick and tasty with the use of the rotisserie chicken from the store. Apparently original source is June's Real Simple. And it is (real simple, that is). When I made this I had my grill a little too hot so pay attention when it says medium grill. Even the slightly too browned tortillas were forgiven, though, and these were very good!
Provided by MollyJ
Categories Whole Chicken
Time 25m
Yield 4 quesadillas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill to medium. In a large bowl, combine the chicken, spinach and cheese.
- Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
- Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa and sour cream.
Nutrition Facts : Calories 937.2, Fat 53, SaturatedFat 19.1, Cholesterol 147.5, Sodium 1277.9, Carbohydrate 66.8, Fiber 8.1, Sugar 3.9, Protein 48.3
GRILLED CHICKEN AND VEGETABLE QUESADILLAS
My son loves what he calls "fajita" quesadillas. This is my version.
Provided by Lynette !
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat grill to medium-high heat.
- 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
- 3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
- 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
- 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
- 6. Garnish with Avocado-Tomato Salad, posted separately if desired.
GRILLED CHICKEN QUESADILLAS
So tasty and so easy! Authentic Mexican appetizer or snack... also great to make for company because it is so simple! Another favorite with company and fun to make with your kids! For variations you can add jalapeno peppers, use steak instead of chicken, or use anything else you may want to experiment with. You can even substitute the insides with pepperoni, mozzerella cheese, green peppers, onions, mushrooms.... Flatten as above and serve pizza sauce for dipping! Think I might try to make pizza quesadillas for my next appetizer now!
Provided by Whats Cooking from
Categories Mexican
Time 20m
Yield 5 large quesadillas, 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat panini grill.
- Sprinkle Chicken breasts with Natures Season and coat with oil. Brown both sides of chicken on panini press of flat grill.
- Slice chicken into small cubes and put in bowl.
- Spray bottom of one flour tortilla and put sprayed side down on large plate.
- Sprinkle generously with shredded mexican cheeses all the way to the edges.
- Top with diced chicken breasts.
- Top with sliced green onions.
- Top with cilantro.
- For added kick you can add jalapeno peppers if desired.
- Top with second flour tortilla.
- Spray top of shell with Pam.
- Carefully move whole quesadilla onto heated grill.
- Flatten.
- When cheese starts oozing out of sides take off carefully and put into plate.
- Cut into 8 equal triangles with pizza cutter.
- Serve on plate with taco sauce, guacamole, and sour cream.
- Watch them disappear!
Tips:
- For a smoky flavor, grill the chicken breasts over medium-high heat until charred.
- Use a variety of cheeses to create a flavorful quesadilla. Some good options include cheddar, mozzarella, Monterey Jack, and pepper Jack.
- Add other fillings to your quesadilla, such as sautéed vegetables, beans, or salsa.
- Serve the quesadillas with guacamole, sour cream, and pico de gallo.
Conclusion:
Grilled chicken quesadillas are a quick and easy meal that can be enjoyed by people of all ages. They are also a great way to use up leftover chicken. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.
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