Easy Grilled Chicken Quesadilla Recipe

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This grilled chicken quesadilla is loaded with chicken, onions, bell peppers, and plenty of cheddar and mozzarella cheese for a cheesy, melty interior and golden-crisp exterior.

Easy Chicken Quesadilla Recipe

Chicken Quesadillas 🔗

A cheesy chicken filled tortilla is pan-fried until crisp for a quick meal.

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 346 kcal, Carbohydrate 19 g, Protein 17 g, Fat 23 g, Saturated Fat 12 g, Cholesterol 50 mg, Sodium 743 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

  • 4 large flour tortillas
  • 1 tablespoon olive oil (plus extra as needed)
  • 1 small bell pepper (red or green)
  • ⅓ cup onion (diced)
  • 1 ½ cups cooked chicken (shredded or cubed)
  • 2 tablespoons taco seasoning (or fajita seasoning)
  • 2 cups monterey jack cheese (or mexican blend, shredded)

Instruction:

  1. Heat 1 tablespoon olive oil over medium-high heat. Cook onions 2-3 minutes or until softened. Add bell peppers and cook an additional 2-3 minutes.
  2. Stir in chicken, seasoning and ¼ cup water. Simmer 3-4 minutes or until most of the liquid has evaporated.
  3. Lay out the tortillas and sprinkle with ½ cup cheese on one half of the tortilla. Add ¼ of the chicken mixture. Fold half of the tortilla over the filling. Brush the outside of each tortilla with olive oil.
  4. Heat a non-stick pan over medium-low heat (or a griddle). Lightly brown each quesadillas 3-4 minutes per side or until golden and cheese is melted.
  5. Cool 2-3 minutes and cut each tortilla into 3 pieces.

FAQ

Is it better to use oil or butter for making quesadilla?

What ingredients go into a quesadilla?Southwestern: black beans, chopped onions, peppers, tomatoes, corn, cilantro, and pepper jack cheese; Mediterranean: spinach, red onions, Kalamata olives, feta cheese crumbles, and mozzarella cheese.

What is the best cheese for quesadillas?

I prefer butter to oil whenever I can, but in this instance, oil is superior because butter contains water, which causes quesadillas to come out soggy and damp, whereas oil is pure fat and perfectly browns tortillas, giving them pleasantly crispy spots on the outside.

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