This grilled chicken quesadilla is packed with flavorful bell peppers, onions, chicken, and plenty of cheddar and mozzarella cheese for a cheesy, melty inside and golden-crisp outside.
Why this recipe works
Quesadillas are an easy go-to lunch or dinner, but have you ever tried grilling one? This grilled chicken quesadilla is extra delicious when placed on a hot grill to brown. It adds extra crispiness to the tortilla which pairs well with the melty interior of cheese, peppers, onions, and chicken.
The best part of making quesadillas is that there really isn’t any wrong way to do it. Stuff your favorite fillings inside before popping it on the grill, even a regular cheese quesadilla hits the spot.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHEESE – We are using a blend of cheddar and mozzarella cheese, but you can also use Oaxaca, Chihuahua, Monterey, Pepperjack, or whatever your favorite type of cheese is. I always recommend shredding your own cheese from the block in place of pre-bagged shredded cheeses from the grocery store as those contain anti-caking agents that prevent the cheese from melting as nicely.
CHICKEN – Feel free to shred some rotisserie chicken for a quicker alternative. We like cooking our own because we have the freedom to add spices and seasonings as we see fit.
FILLINGS – Red bell pepper, red onion, and green onion are delicious additions to a quesadilla. You’re welcome to try jalapenos, chile peppers, corn, or beans.
How to Make A Grilled Chicken Quesadilla
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Spray grill grates with cooking spray. Preheat the grill to 300 F.
- Pat chicken breasts dry with paper towels. Butterfly the breasts and cut in half to make thinner cutlets.
- Season chicken with garlic salt and black pepper. Cook chicken on the grill then slice chicken into thin 2-inch long strips. Set aside.
- Cook bell pepper and onion on the grill by cutting the bell pepper in half and removing the pith and seeds and slicing the onion into thick rings. Once cooked, chop the vegetables.
- Place tortilla on a wire rack. Add a handful of cheese to one side of the tortilla, enough to cover.
- Add some chicken, bell pepper, red onion, and green onion over the cheese.
- Cover chicken and vegetables with more cheese.
- Fold tortilla over to encase the fillings.
- Add folded tortilla to the hot grill and cook for 3-5 minutes. You want the cheese to begin melting and the tortilla to brown.
- Flip the quesadilla over and cook an additional 2-4 minutes until nicely browned and cheese is melted. If you need to flip more than once, that’s okay too!
- Remove to a cutting board and slice into 4 triangles.
Frequently Asked Questions & Expert Tips
Yes, you can use corn tortillas. We like flour tortillas for our quesadillas, but traditionally they are made with corn tortillas. You can use either or, just note that flour tortillas will likely hold the ingredients better as they are sturdier than the corn variety, especially when grilling them. If you use corn tortillas, try doubling them up for a sturdier base to hold your fillings.
Serving Suggestions
Serve grilled chicken quesadillas with guacamole, salsa fresca, sour cream, or corn salsa on the side. You can never go wrong with a side of black beans, refried beans, or rice as well. Enjoy!
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Grilled Chicken Quesadilla
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 extra large flour tortillas 12 inch tortillas
- 3 pounds boneless skinless chicken breasts
- 1 Tablespoon garlic salt
- 2 teaspoons black pepper
- 1 medium red bell pepper chopped
- 1 small red onion chopped
- ½ cup green onions sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Things You’ll Need
- Fish turner or large flat spatula
Before You Begin
- If you have a flat top grill it works great for quesadillas!
- Cheese should be at room temperature so that is not too cold to melt.
- You don’t want the grill too hot. Using 300 F is best so that you don’t cook the outside of the tortilla before the cheese has a chance to melt.
Instructions
- Spray grill grates with cooking spray. Preheat the grill to 300 F.
- Pat chicken breasts dry with paper towels. Butterfly the breasts and cut in half to make thinner cutlets.
- Season chicken with garlic salt and black pepper. Cook chicken on the grill then slice chicken into thin 2-inch long strips. Set aside.
- Cook bell pepper and onion on the grill by cutting the bell pepper in half and removing the pith and seeds and slicing the onion into thick rings. Once cooked, chop the vegetables.
- Place tortilla on a wire rack. Add a handful of cheese to one side of the tortilla, enough to cover.
- Add some chicken, bell pepper, red onion, and green onion over the cheese.
- Cover chicken and vegetables with more cheese.
- Fold tortilla over to encase the fillings.
- Add folded tortilla to the hot grill and cook for 3-5 minutes. You want the cheese to begin melting and the tortilla to brown.
- Flip the quesadilla over and cook an additional 2-4 minutes until nicely browned and cheese is melted. If you need to flip more than once, that’s okay too!
- Remove to a cutting board and slice into 4 triangles.
Nutrition
Chef Antoine Davis
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