Grilled Chicken Quesadilla Recipe
This easy grilled chicken quesadilla recipe combines smoky chicken, gooey cheese, and crispy tortillas for a quick, family-friendly dinner in just 20 minutes. Perfect for busy weeknights, it’s endlessly customizable and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 8 oz boneless, skinless chicken breast (cooked and sliced or shredded)
- 4 large (10-inch) flour tortillas
- 2 cups shredded cheese (Mexican blend or a mix of Monterey Jack and cheddar)
- 2 tablespoons olive oil or melted butter
- 1/2 cup salsa (plus extra for serving)
- 2 tablespoons chopped fresh cilantro (optional)
- Salt and black pepper, to taste
- Optional add-ins:
- 1/2 cup chopped bell peppers (sautéed)
- 1/4 cup thinly sliced red onion
- Sliced jalapeños (for heat)
- 1/4 cup corn kernels (fresh or frozen)
- 1/4 cup black beans (drained and rinsed)
Instructions
- If starting with uncooked chicken, season both sides with salt, pepper, and a pinch of smoked paprika (optional). Grill or pan-cook over medium-high heat for about 5-6 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice or shred.
- In a mixing bowl, toss the cooked chicken with 1/2 cup salsa and 1 tablespoon chopped cilantro (if using). Add more salsa if needed, but avoid excess moisture.
- Preheat your grill, grill pan, or skillet to medium-high heat. Lightly brush or spray the grates with oil.
- Lay out tortillas on a flat surface. Sprinkle about 1/2 cup shredded cheese over half of each tortilla. Top with a quarter of the chicken mixture and any desired veggies or beans. Sprinkle another 1/4 cup cheese on top. Fold tortillas in half to form half-moon shapes.
- Lightly brush the outsides of each folded tortilla with olive oil or melted butter.
- Place quesadillas on the preheated grill or pan. Grill for 2-3 minutes per side, pressing gently with a spatula or grill press, until golden with grill marks and cheese is melted.
- Let quesadillas rest for 1 minute before slicing into wedges.
- Serve hot with extra salsa, sour cream, guacamole, or your favorite dipping sauce.
Notes
For best results, use freshly cooked or leftover grilled chicken and freshly shredded cheese. Don’t overload the quesadillas to avoid sogginess. Let quesadillas rest before slicing for clean wedges. For gluten-free or dairy-free, use appropriate tortillas and cheese substitutes. Air fryer method: cook at 375°F for 5-6 minutes, flipping halfway.
Nutrition
- Serving Size: 1/4 of recipe (1 large quesadilla)
- Calories: 400
- Sugar: 2
- Sodium: 700
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
Keywords: grilled chicken quesadilla, easy dinner, quick meal, family recipe, Mexican, cheese, tortillas, weeknight dinner, kid-friendly, customizable