Looking for an easy summer meal idea? Look no further, these Grilled Chicken Quesadillas require only a handful of ingredients and come together in 30 minutes. Serve them with sour cream, salsa and guacamole to make this meal a big hit with the whole family.
On busy, hot summer days, I’m always in favor of making a meal on the grill that comes together quickly. That’s what I love about this recipe for Grilled Chicken Quesadillas. Grilled chicken breast, along with onions and peppers, gets layered between tortillas with shredded cheese. Then, grill the quesadillas until golden brown. A quick meal with no mess to clean up. We could eat these everyday of the week.
And even better, this recipe comes together with only 5 ingredients, chicken breast, green peppers, sliced onions, flour tortillas and shredded queso cheese. These simple ingredients make irresistible quesadillas that are so very affordable.
Key Ingredients
Chicken Breast– If chicken breasts are thick, butterfly them with a sharp knife. This allows them to cook more quickly while grilling, about 4 minutes on each side. Season with salt, black pepper and chili powder.
Peppers and Onions– Slice them into thin strips and grill alongside the chicken breasts.
Cheese– Shredded queso cheese is a flavorful cheese that melts well. You can also use mild cheddar, Velveeta or a Mexican blend of shredded cheeses.
Flour Tortillas– Use 8-inch flour tortillas. These hold up well on the grill and are delicious when grilled to a golden brown.
Garnish– Serve the quesadillas with sour cream, Pico de Gallo, or salsa for a great addition to this easy recipe.
What to serve with Grilled Chicken Quesadillas?
Here are some of our favorite side dishes for quesadillas.
Add any of these tasty dishes to the side of Grilled Chicken Quesadillas to make a delicious plate of food!
How to make Grilled Chicken Quesadillas
Step-by-Step Instructions:
- Butterfly the chicken breast to make two large, thin pieces. Season with garlic salt, black pepper and chili powder. Place chicken on a grill heated to 350 degrees Fahrenheit. Cook the chicken for 4-5 minutes on each side, until no longer pink.
- If you have a griddle side to your grill, add the peppers and onions to the griddle and allow them to char while the chicken cooks, turning them occasionally. If you don’t have a griddle for the grill, wrap the peppers and onions in foil and place them on the grill.
- Remove the chicken and vegetables from the grill when done. Cut the grilled chicken into thin strips.
- Lightly spray one side of a 10-inch flour tortilla with cooking spray and place it greased side down on the grill. Add a thin layer of shredded queso cheese, chicken strips, grilled vegetables, and another layer of shredded queso cheese to the tortilla.
- Top with a second flour tortilla and spray the top of the quesadilla with cooking spray. Grill on each side for 5 minutes, turning with a large spatula, until golden brown. Repeat process to make a second quesadilla.
- Remove quesadillas from the grill, allow to cook for 5 minutes, cut each one into 6 wedges. Recipe makes 2 large quesadillas or 4 servings. Serve wedges with sour cream, guacamole and Pico de Gallo.
Tips for Making Quesadillas on the Grill
Here are some tips for successfully assembling and grilling quesadillas.
- Be sure to spray the flour tortillas on the outside with cooking spray before placing them on the grill. This prevents them from sticking and makes it easier to turn the quesadillas over.
- Use a large spatula to turn the quesadilla over once filled with ingredients. Or you can use two regular spatulas. I have also used tongs to slide the quesadillas onto a plate, invert it onto another plate, then slide it back on the grill. The cheese inside will help to keep the ingredients in place.
- Pour a small amount of canola oil onto a paper towel and wipe the grill after cooking the chicken. This cleans any bits of food that may be left behind. It also slightly greases the grill before adding the tortillas.
More Easy Summer Meals
- Sheet Pan Shrimp Boil
- Asian Steak Roll-Ups
- Grilled Fish Tacos
- Italian Zucchini Boats
- Herb Crusted Grilled Grouper
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Grilled Chicken Quesadillas
Ingredients
- 1 pound chicken breast, 1 large or two small breasts
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 medium onion, sliced
- 1/2 large green pepper, sliced
- 2 cups queso cheese, shredded, or cheddar or Mexican blend
- cooking spray
- 4 large flour tortillas, 10-in size
- sour cream, salsa, guacamole, for garnish
Instructions
- Butterfly the chicken breast to make two large, thin pieces. Season with garlic salt, black pepper and chili powder. Place chicken on a grill heated to 350 degrees Fahrenheit. Cook the chicken for 4-5 minutes on each side, until no longer pink.
- If you have a griddle side to your grill, add the peppers and onions to the griddle and allow them to char while the chicken cooks, turning them occasionally. If you don't have a griddle for the grill, wrap the peppers and onions in foil and place them on the grill.
- Remove the chicken and vegetables from the grill when done. Cut the grilled chicken into thin strips.
- Lightly spray one side of a 10-inch flour tortilla with cooking spray and place it greased side down on the grill. Add a thin layer of shredded queso cheese, chicken strips, grilled vegetables, and another layer of shredded queso cheese to the tortilla.
- Top with a second flour tortilla and spray the top of the quesadilla with cooking spray. Grill on each side for 5 minutes, turning with a large spatula, until golden brown. Repeat process to make a second quesadilla.
- Remove quesadillas from the grill, allow to cook for 5 minutes, cut each one into 6 wedges. Recipe makes 2 large quesadillas or 4 servings. Serve wedges with sour cream, guacamole and Pico de Gallo.
Equipment
- 1 outdoor grill, heated to 350 degrees Fahrenheit
- 1 large spatula
- 1 sharp knife and cutting board
Notes
- Be sure to spray the flour tortillas with cooking spray before placing them on the grill. This prevents them from sticking and makes it easier to turn the quesadillas over.
- Use a large spatula to turn the quesadilla over once filled with ingredients. Or you can use two regular spatulas. I have also used tongs to slide the quesadillas onto a plate, invert it onto another plate, then slide it back on the grill. The cheese inside will help to keep the ingredients in place.
- Pour a small amount of canola oil onto a paper towel and wipe the grill after cooking the chicken. This cleans any bits of food that may be left behind. It also slightly greases the grill before adding the tortillas.
