Grilled Chicken Quesadillas

This is an old favorite recipe that deserved a little updating, mainly in the picture department.  I tend to find chicken quesadillas pretty irresistible and I think everyone should be able to make a good version at home.  This recipe is my favorite because it is simple and can be easily adapted to suit your tastes or the ingredients you have on hand.  Though I tend to keep mine on the simple side with just grilled chicken, onions, tomatoes and cheese, you can add beans, corn, peppers, cilantro, and the list goes on.  The wet rub for the chicken adds a lot of flavor and takes next to no time to prepare, which is perfect after a long work day.  I recently started using corn tortillas instead of flour for my quesadillas and find them to be much sturdier and able to hold all the fillings.  I love being able to make this restaurant favorite at home!

Grilled Chicken Quesadillas
Printer-Friendly Version

1 tbsp. chili powder
2 tbsp. fresh cilantro, minced
1 tbsp. olive oil
Juice of 1 lime
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
4 boneless, skinless chicken breasts halves
Half a yellow onion, roughly chopped
2 tomatoes, seeded and diced
Corn tortillas (6-7 inches)
Cooking spray
Shredded cheese (pepper jack, cheddar, etc.)

Heat a grill pan or skillet over medium high heat.  Combine the chili powder, cilantro, olive oil, lime juice, salt, cumin and red pepper flakes in a pie plate; whisk to combine.  Add the chicken breast halves and turn to coat.  Cook the chicken until browned on both sides and juices run clear.  Remove from the heat and shred the chicken into small pieces.  Add the onion to the pan and cook until tender and golden, about 5 minutes.

Combine the shredded chicken, cooked onion, and diced tomatoes in a mixing bowl; toss to combine.  Lightly brush or spray one side of a tortilla with vegetable oil; flip over on a work surface so the oiled side is facing down.  Place about a quarter of the chicken mixture onto one side of the tortilla.  Top with shredded cheese.  Fold over the tortilla to sandwich the filling inside.  Repeat with the remaining tortillas and filling mixture.

Cook the assembled quesadillas over medium-high heat in a lightly oiled grill pan or skillet until browned on the outside and warmed through with the cheese melted on the inside.  Slice into wedges and serve with sour cream and salsa as desired.

Source: adapted from Confections of a Foodie Bride

20 Responses

  1. Hi Annie! Chicken quesadillas are our favorite dinner at my house!

    You may like to try adding bell peppers as our recipe is identical to yours but adding these and it is SO delicious!

    I slice them and put them in the grill part of my oven as high as it goes until the skin goes black and blistered then remove, place in aluminum foil and wait until they go cold, then remove their skins.

  2. What brand of corn tortillas do you use? The ones I’ve bought before are very…un-bendable! They crack instead of bending.

    • Kristen,
      I think they are Chi Chi’s maybe? It’s the only kind our store carries. I always microwave them for about 30-40 seconds to help make them more malleable.

  3. Yum, Andrew and I love a good ‘dilla for lunch!

  4. Quesadillas are such a great staple weekday dinner. I like the idea of using a wet rub on the chicken… I’ll need to try that technique! I really want to like corn tortillas, but I find most grocery-store varieties to be too dry and rubbery. I enjoy traditional corn tortillas from restaurants, so perhaps I should seek out a specialty Mexican grocer.

    The photo is gorgeous, by the way :).

  5. The quesadilla was the go-to dinner for our last foster child, a little one year old boy. Never failed. Finely chopped chicken, maybe some refrieds, cheese, tomatoes, and lettuce. Things he wouldn’t eat by themselves, he’d chow down on if you put ’em in a folded-over tortilla with cheese. Cheers!

  6. I love homemade quesadillas. They are so quick, easy, and delicious. Love the photo! 🙂

  7. Delightful. Many’s the time we make quesadillas with leftover meat of whatever kind we had the night before. It took me a few tries to learn that folding them like you did sure makes them easier to flip.

  8. This one would be a crowd pleaser at our house FOR SURE! I’m drooling, just looking at your photo!

  9. Love quesadillas! And this is a super simple and delicious recipe, Annie. Actually, everyone can add what they want. Yum. The photo is making me very hungry!

  10. Love chicken quesadillas. Weekly go-to meal at our house.
    Great job on the photo! Rocking those grill marks just right.

  11. I absolutely loveeee chicken quesadillas. I am drooling over your photo!(:

  12. Hey I just stopped by your blog and I LOVE it! I will be visiting a lot! So many amazing recipes to try. Thanks for sharing!

  13. Beautiful photo! I feel like I could just pick one up right off the plate!

  14. Loving that rub for chicken.

  15. Corn tortillas? I’m going to try that. White or yellow? The picture looks like white. Right?

  16. Hello again Annie! Love these quesadilla! So family friendly yet delicious, which all family food should be! I’d love to feature you again on my site with full links and credits to you if you are keen! Please let me know asap.
    All the best…

  17. I think the pic is great! I’m a quesadilla freak too. I stack the tortillas 3 high and it does make for a sturdy-and very filling-quesadilla. It’s a Bobby Flay trick. I just did a post on them-when I make them for a barbecue, people follow me into the house to get their wedge. I always grill them outside-too chicken to put them in a skillet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: