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Grilled Chicken Quesadilla Recipe

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This grilled chicken quesadilla recipe delivers smoky, cheesy, and crispy quesadillas in just 30 minutes. Perfect for busy weeknights, parties, or using up leftover chicken, these are endlessly customizable and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked grilled chicken breast, diced or shredded
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lime juice (optional)
  • 4 large flour tortillas (10-inch, burrito size; whole wheat or gluten-free optional)
  • 2 cups shredded cheese (Monterey Jack and sharp cheddar recommended, or pepper jack)
  • 1/2 cup chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil or melted butter (for brushing tortillas)
  • Sour cream or Greek yogurt (for serving)
  • Salsa or pico de gallo (for serving)
  • Guacamole (for serving)
  • Lime wedges (for serving)

Instructions

  1. In a mixing bowl, combine diced or shredded cooked grilled chicken, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Toss until evenly coated. Adjust seasoning to taste.
  2. Chop red bell pepper, slice green onions, and chop cilantro. Shred cheese. Set up all fillings for easy assembly.
  3. Lay out flour tortillas. On half of each tortilla, sprinkle cheese, then top with chicken, peppers, green onions, and cilantro. Add more cheese on top. Fold each tortilla over to form a half-moon.
  4. Preheat grill or grill pan to medium heat (about 375°F). Brush grates or pan lightly with oil.
  5. Brush outside of each quesadilla with olive oil or melted butter. Place on grill and cook for 3–4 minutes per side, pressing gently with a spatula or foil-wrapped brick, until golden brown and cheese is melted.
  6. Transfer quesadillas to a cutting board and let rest for 1 minute. Slice into wedges and serve hot with sour cream, salsa, guacamole, and lime wedges.

Notes

Don’t overstuff quesadillas to avoid spillage. Use freshly shredded cheese for best melt. For gluten-free, use corn tortillas; for dairy-free, use plant-based cheese. Leftovers reheat well in a skillet or toaster oven. Add extra veggies like mushrooms or spinach for more nutrition.

Nutrition

Keywords: grilled chicken quesadilla, easy dinner, Tex-Mex, family meal, quick recipe, cheese quesadilla, grill, Mexican, chicken, weeknight dinner

Find it online: https://magnetmeal.com/grilled-chicken-quesadilla-recipe-best-easy-dinner-idea/