Chicken quesadillas are 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.
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.
Notes
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.