Best 7 Grilled Chicken Quesadillas Recipes

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

GRILLED CHIPOTLE-CHICKEN QUESADILLAS

Steps:

• Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
• In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
• Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
• Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
• Slice each quesadilla into wedges and serve with salsa on the side.

CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS

Steps:

• Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
• Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
• Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS

Steps:

• Saute green peppers and onions in vegetable oil until softened.
• Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
• Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
• Lightly spray or brush a skillet with vegetable oil.
• Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
• Do the same for the reaming mixture and tortillas.
• It's easiest to use a pizza cutter to cut them into wedges.
• Serve with sour cream and salsa.

GRILLED CHICKEN AND SPINACH QUESADILLAS

Steps:

• Heat grill to medium. In a large bowl, combine the chicken, spinach and cheese.
• Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
• Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa and sour cream.

GRILLED CHICKEN QUESADILLAS

Steps:

• Preheat panini grill.
• Sprinkle Chicken breasts with Natures Season and coat with oil. Brown both sides of chicken on panini press of flat grill.
• Slice chicken into small cubes and put in bowl.
• Spray bottom of one flour tortilla and put sprayed side down on large plate.
• Sprinkle generously with shredded mexican cheeses all the way to the edges.
• Top with diced chicken breasts.
• Top with sliced green onions.
• Top with cilantro.
• For added kick you can add jalapeno peppers if desired.
• Top with second flour tortilla.
• Spray top of shell with Pam.
• Carefully move whole quesadilla onto heated grill.
• Flatten.
• When cheese starts oozing out of sides take off carefully and put into plate.
• Cut into 8 equal triangles with pizza cutter.
• Serve on plate with taco sauce, guacamole, and sour cream.
• Watch them disappear!

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Steps:

• 1. Preheat grill to medium-high heat.
• 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
• 3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
• 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
• 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
• 6. Garnish with Avocado-Tomato Salad, posted separately if desired.