Grilled Chicken Quesadilla
This grilled chicken quesadilla recipe is a quick, easy, and crowd-pleasing dinner idea packed with juicy grilled chicken, melty cheese, and crispy golden tortillas. Perfect for busy weeknights, it’s endlessly customizable and sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 4 large flour tortillas (10-inch; whole wheat optional)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup bell pepper, thinly sliced (any color)
- 1/4 cup red onion, thinly sliced
- 1 tablespoon butter or cooking spray
- Optional: Fresh cilantro, chopped
- Optional: Jalapeño slices
- Optional: Sour cream, salsa, or guacamole for dipping
- Optional: Lime wedges for serving
Instructions
- Pat the chicken breasts dry with paper towels. In a mixing bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until well coated.
- Let the chicken sit at room temperature for 10 minutes.
- Preheat your grill or grill pan over medium-high heat. Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for 3–5 minutes.
- Slice the grilled chicken thinly or chop into bite-sized pieces.
- Lay out the tortillas. On half of each tortilla, sprinkle a mix of cheddar and Monterey Jack cheese (about 1/2 cup total per quesadilla), then top with chicken, bell pepper, and red onion. Add more cheese on top.
- Fold the tortillas over to enclose the filling.
- Heat a large skillet over medium heat and add a little butter or spray. Place a filled tortilla in the pan, press gently, and cook for 2–3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas.
- Transfer to a cutting board and slice each quesadilla into wedges.
- Serve hot with your favorite toppings and dips.
Notes
Don’t overstuff the quesadillas to avoid spills and ensure even cooking. Let the chicken rest before slicing to keep it juicy. For extra crispiness, use a cast iron skillet. Keep cooked quesadillas warm in a low oven if making a batch. Customize with your favorite veggies, cheese blends, or make it spicy with jalapeños.
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 475
- Sugar: 3
- Sodium: 800
- Fat: 21
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 32
Keywords: grilled chicken quesadilla, easy dinner, Tex-Mex, family meal, quick recipe, chicken quesadilla, skillet, cheese, Mexican, weeknight dinner