Grilled Chicken Quesadilla Recipe

I love this recipe because it’s a perfect blend of spicy and cheesy goodness that’s super easy to whip up for a laid-back weekend grill session. Plus, it’s all about the customization with toppings like avocado and sour cream – making every bite deliciously personalized!

This Grilled Chicken Quesadilla recipe is a joy to make. It features well-seasoned chicken breast, flavored with chili powder and cumin for a nice, zesty taste.

The cheese is melty (a requirement for anything “quesadilla”) and on the cheeseburger quesadilla, it’s paired with sharp cheddar and pepper jack. That said, this chicken quesadilla could use those same awesome cheeses and still be a fantastic dish.

Ingredients

Chicken Breasts:
Rich in protein, crucial for muscle construction and restoration.

Olive Oil:
Fats that are beneficial for heart health and abundant in antioxidants.

Chili Powder:
Imparts warmth and richness, abundant in vitamin C.

Flour Tortillas:
Supplies energy in the form of carbohydrates.

Shredded Cheese:
Contains a lot of calcium and gives a rich creaminess.

Cilantro:
Contains vitamins A and K; fresh flavor.

Salsa:
Adds tangy flavor with low-calorie, nutritious vegetables.

Avocado:
Full of nutritious fats and fibers.

Ingredient Quantities

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas
• 1 1/2 cups shredded cheese (such as cheddar, Monterey Jack, or a blend)
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa
• 1 avocado, sliced (optional)
• 1/4 cup sour cream (optional)
• 1 lime, cut into wedges (optional)

Instructions

1. Your grill should be set to medium-high heat when you begin.

2. In a small bowl, combine the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper.

3. Coat the chicken breasts evenly with the spice mixture. First, rub them with olive oil, and then rub them with the spices.

4. Cook the chicken breasts on the grill for 6-7 minutes on each side, or until they are done and the internal temperature is 165° F (74° C).

5. Let the chicken rest for 5 minutes off the grill, then cut it into thin slices.

6. Flatten the flour tortillas and spread the chicken, which you have sliced, evenly on just one half of each tortilla.

7. Strew the cilantro and cheese over the chicken.

8. To cover the filling, fold the tortillas in half.

9. Prepare the quesadillas on a grill, cooking each side for 3-4 minutes, or until the tortillas achieve a golden brown color and the cheese reaches a melted consistency.

10. If you wish, you can serve the quesadillas alongside salsa, sliced avocado, sour cream, and lime wedges.

Equipment Needed

1. Grill
2. Small bowl
3. Measuring spoons
4. Spoon or spatula (for mixing)
5. Grill tongs or spatula (for turning chicken and quesadillas)
6. Meat thermometer (to check internal temperature of chicken)
7. Cutting board
8. Knife (for slicing chicken and optional garnishes)
9. Plate (for letting chicken rest and serving quesadillas)

FAQ

• Can I use chicken thighs instead of breasts?Indeed, you can use chicken thighs in place of breasts. Just remember to alter the cooking time, as thighs may take a bit longer to cook all the way through.
• What is the best way to grill the chicken for quesadillas?Your grill should be set to medium-high and the chicken needs to be placed on the grill for approximately 6-7 minutes for each side. When finished, the internal temperature of the chicken should be 165°F (74°C).
• Can I prepare the chicken in advance?Certainly! Grill the chicken up to 2 days before you’re set to serve. Stow it in the refrigerator. When it’s time to finish the quesadillas, cut the chicken into slices and follow along with the remainder of the recipe.
• What type of cheese works best for quesadillas?A mixture of cheddar and Monterey Jack melts beautifully and has amazing flavor, but you should feel free to mix and match with your favorite cheeses and cheese combinations.
• How do I prevent the quesadillas from getting soggy?Ensure that you do not overstuff them. And then, make sure to cook them on medium heat so the cheese melts and the tortillas crisp up without retaining moisture.
• Is it necessary to use cilantro?Cilantro provides flavor and freshness, but if you don’t like it, you can leave it out or swap it with fresh parsley or green onions.
• What can I serve with these quesadillas?Accompany with salsa, sour cream, sliced avocado, and lime wedges for a complete meal, or combine with a side salad or Mexican rice.

Substitutions and Variations

Substitute for chicken breasts: Use boneless, skinless chicken thighs or cooked turkey.
Substitute with vegetable or avocado oil.
Chili powder: Think about using paprika or cayenne pepper for a distinct heat level.
Cilantro: If you want a flavor that is milder, you can use parsley or green onions instead of cilantro.
Corn tortillas or whole wheat tortillas offer different textures that you might enjoy.

Pro Tips

1. Marination Time For even more flavor, let the chicken marinate in the seasoning for at least 30 minutes to an hour before grilling. This allows the spices to penetrate deeper, enhancing the taste.

2. Cheese Distribution To ensure the cheese melts evenly, sprinkle a thin layer of cheese directly on the tortilla before adding the chicken and then another layer of cheese on top of the chicken. This helps glue the quesadilla together and enhances the cheesy flavor.

3. Proper Grill Marks For beautiful grill marks on your quesadillas, make sure to lightly oil the grill grates or use a non-stick cooking spray. Rotate the quesadillas 90 degrees halfway through cooking on each side to achieve a crosshatch pattern.

4. Resting the Chicken Allow the cooked chicken to rest for at least 5 minutes before slicing it. This resting period helps the juices redistribute, ensuring the chicken remains moist and flavorful.

5. Tortilla Warmth Before assembling the quesadillas, warm the tortillas slightly in the microwave or on a pan. This makes them more pliable and less likely to crack when folded over the filling.