There are some nights, you know? The ones where the clock is ticking faster than usual, the fridge looks a little sad, and the thought of anything complicated feels like a Herculean task. On those nights, my heart always, always goes to quesadillas. But not just any quesadillas – we’re talking about my go-to What are some good grilled chicken quesadillas?. They’re the ultimate comfort food, ridiculously easy, and somehow always taste like a restaurant treat. I remember making these for the first time years ago, just trying to use up some leftover chicken, and my family went wild! It’s funny, isn’t it, how sometimes the simplest meals become the biggest hits? They’re like a hug in tortilla form, and way better than the sad, greasy versions you sometimes get. These are bright, flavorful, and packed with goodness. Honestly, if you’re looking for a weeknight win, this is it.
What is a grilled chicken quesadilla?
So, what exactly are we talking about when I say grilled chicken quesadillas? Think of it as the ultimate happy medium between a quick snack and a satisfying meal. At its core, it’s a tortilla, usually flour, filled with seasoned, grilled chicken and cheese, then folded and cooked until it’s golden brown and gloriously melty. It’s the perfect canvas for so many delicious additions, but the star is that tender, smoky grilled chicken. It’s essentially a warm, cheesy hug wrapped in a crispy tortilla, elevated by the flavorful chicken. It’s simple, yes, but oh-so-satisfying. It’s the kind of thing that feels a little bit special without any of the fuss. Unlike a plain cheese quesadilla, the grilled chicken adds such depth and a really hearty element that makes it a complete meal in itself.
Why you’ll love this recipe?
I love this grilled chicken quesadilla recipe, and I have a feeling you will too.flavor is just out of this world. The chicken is seasoned beautifully – not too spicy, not too bland – with hints of lime and smoky paprika that really sing. When it’s all melty with the cheese, and then you get that crispy tortilla? Pure magic. Then there’s the simplicity. I mean, this is a lifesaver on busy weeknights. You can have dinner on the table in under 30 minutes, especially if you have some cooked chicken on hand. It’s also incredibly cost-efficient. Chicken, tortillas, cheese – these are all pantry staples for many of us, making it a budget-friendly meal that doesn’t skimp on taste. And oh, the versatility! You can add so many things to these quesadillas – some corn, black beans, sautéed onions, bell peppers… the possibilities are endless. What I love most, though, is how adaptable it is. If you have leftover roasted chicken, it works! If you’ve got grilled chicken from the weekend, perfect! It’s like the ultimate leftover makeover. It’s certainly a step up from a basic cheese quesadilla and feels way more substantial than a simple grilled cheese, but it retains that same comforting, easy-going vibe. It’s a recipe I’ve made countless times and it never fails to make everyone happy.
How to Make Grilled Chicken Quesadillas
Quick Overview
This recipe is all about building layers of flavor with minimal effort. We’ll quickly grill some seasoned chicken, chop it up, then layer it with your favorite cheese between two tortillas. A little bit of butter or oil in the pan, and you’ve got perfectly golden, crispy quesadillas in no time. It’s so straightforward, you’ll wonder why you ever bought frozen ones!
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts (about 1.5 lbs total)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Juice of 1/2 lime
For the Quesadillas:
8 medium flour tortillas (burrito size works best)
2 cups shredded cheese (a blend of Monterey Jack and cheddar is my favorite, but use what you love!)
1-2 tablespoons butter or vegetable oil, for cooking
Optional Add-ins & Toppings:
1/2 cup cooked corn kernels (canned or frozen, thawed)
1/2 cup cooked black beans, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
Salsa, sour cream, guacamole, pico de gallo for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that grill fired up, or if you’re using a grill pan, get it over medium-high heat. You want it nice and hot before the chicken hits the grates. While it’s preheating, pat your chicken breasts dry with paper towels. This helps get a better sear. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, pepper, and lime juice. This is our flavor bomb! Now, brush this mixture all over the chicken breasts, making sure they’re evenly coated. This simple marinade is key to making the chicken super flavorful.
Step 2: Grill the Chicken
Place the seasoned chicken breasts on the preheated grill. Cook for about 6-8 minutes per side, depending on the thickness of the chicken. You’re looking for nice grill marks and for the chicken to be cooked through – an instant-read thermometer should register 165°F (74°C). Don’t overcook it, or it’ll get dry! Once cooked, remove the chicken from the grill and let it rest on a cutting board for about 5-10 minutes. This resting period is crucial; it allows the juices to redistribute, making the chicken incredibly moist and tender. I’ve learned the hard way that skipping this step means drier chicken, so trust me on this one!
Step 3: Prepare the Filling
While the chicken is resting, it’s time to get everything ready for assembly. Take your rested chicken and dice it into small, bite-sized pieces. You want pieces that will distribute easily within the quesadilla. Now, in a medium bowl, combine the diced grilled chicken with your shredded cheese. If you’re adding any optional ingredients like corn or black beans, toss them in here too! I love adding corn because it gives a little sweetness, and black beans add a nice earthy texture. Give it a gentle mix to distribute everything evenly. This is the heart of your quesadilla, so make sure it’s well-balanced.
Step 4: Assemble the Quesadillas
Lay out your tortillas on a clean work surface. I like to spread a thin layer of cheese directly onto half of each tortilla first. This helps bind everything together and ensures maximum cheesiness. Then, spoon about a quarter of the chicken and cheese mixture onto one half of each tortilla, spreading it out but leaving a small border. If you’re using other add-ins, sprinkle them over the chicken. Now, carefully fold the other half of the tortilla over the filling, creating a half-moon shape. Gently press down to help it hold its shape. If you’re making a whole batch, you can assemble a few at a time, but try not to let them sit too long before cooking.
Step 5: Cook the Quesadillas
Heat a large skillet or griddle over medium heat. Add about half a tablespoon of butter or oil to the pan. Once the butter is melted and slightly sizzling, carefully place one or two assembled quesadillas into the pan (don’t overcrowd it!). Cook for about 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. You’ll see that beautiful golden color develop, and you can peek inside to check on the cheese. When one side is perfectly done, carefully flip it over with a spatula and cook the other side until equally golden and delicious. Add more butter or oil as needed for subsequent batches. The smell that fills your kitchen at this stage is just incredible – it’s the smell of pure comfort!
Step 6: Slice and Serve
Once each quesadilla is cooked to golden perfection, remove it from the skillet and place it on a cutting board. Let it sit for just a minute – this helps everything settle and makes slicing easier. Using a sharp knife or a pizza cutter, slice each quesadilla into wedges. I usually get 3-4 wedges per quesadilla, which is perfect for sharing or for individual servings. Arrange them on a platter or individual plates. The beauty of this is you can see that delicious filling peeking out. Serve them immediately while they’re hot and the cheese is still wonderfully melty.
What to Serve It With
These grilled chicken quesadillas are fantastic on their own, but they really shine when paired with some fresh accompaniments. For a casual breakfast or brunch, I love serving them with a dollop of sour cream and a side of fresh salsa. It cuts through the richness beautifully. If you’re feeling a bit more ambitious for brunch, a simple side salad with a light vinaigrette or some seasoned black beans and rice makes it a complete meal. My kids actually love them with a side of my homemade guacamole – they say it’s essential! For a quick and satisfying snack, just a small bowl of salsa is usually enough to dip. If you’re looking for something a little different, try serving them with a side of my quick pickled red onions; the tanginess is a perfect contrast. My family tradition is to have them on Friday nights, and we always load up a big plate with all the fixings: sour cream, pico de gallo, and extra cilantro. It’s a celebration in itself!
Top Tips for Perfecting Your Grilled Chicken Quesadillas
I’ve made these grilled chicken quesadillas more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you nail them every time. For the chicken, proper seasoning is key. Don’t be shy with the chili powder and cumin; they really give it that authentic flavor. And remember that resting period after grilling – it’s non-negotiable for juicy chicken! When it comes to cheese, a blend of Monterey Jack and cheddar gives you that perfect melt and flavor. Don’t be afraid to experiment with pepper jack for a little heat, or even some mozzarella for extra stretchiness. For the cooking itself, medium heat is your friend. Too high, and the tortilla will burn before the cheese melts. Too low, and it’ll get tough and greasy. Patience here pays off! I also like to slightly undercook the chicken before dicing it, then finish cooking it inside the quesadilla if I’m adding other veggies that need a quick sauté. This ensures everything is perfectly cooked. One mistake I used to make was overcrowding the pan. You really need space for the tortillas to crisp up properly. If you’re making a big batch, keep the cooked ones warm in a low oven (around 200°F or 95°C) on a baking sheet. For tortilla choices, I generally prefer flour because they’re pliable and get wonderfully crispy. Corn tortillas can be a bit trickier as they can tear, but if you’re careful, they offer a great flavor. When it comes to slicing, a sharp knife or a pizza cutter makes a world of difference – it gives you clean cuts and those beautiful wedges.
Storing and Reheating Tips
One of the best things about these grilled chicken quesadillas is how well they store, making them perfect for leftovers. If you have any that magically survive, let them cool completely before storing. For the best quality, store them in an airtight container in the refrigerator for up to 2-3 days. They’ll still be delicious! If you want to be really prepared, you can make a big batch of the chicken mixture and store it separately in the fridge for up to 4 days. Then, you can assemble and cook fresh quesadillas as needed. For reheating, I find the stovetop is the best method. Place the quesadilla in a dry skillet over medium-low heat and cook for a few minutes per side until heated through and crispy again. You can also use a toaster oven or a regular oven at around 350°F (175°C) for about 5-10 minutes, flipping halfway through. Microwaving is an option, but it can sometimes make the tortilla a bit soft, so I usually reserve that for when I’m really in a pinch. If you’re prepping ahead for lunches, reheat them just before serving for the best texture.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite grilled chicken quesadillas! I really hope you give these a try. They’re proof that you don’t need complicated ingredients or a ton of time to create something truly delicious and satisfying. It’s the kind of meal that brings people together, whether it’s a busy weeknight dinner or a relaxed weekend lunch. The smoky grilled chicken, the gooey cheese, the crispy tortilla – it’s a combination that just never gets old. If you’re a fan of this recipe, you might also enjoy my Speedy Chicken Fajitas or my One-Pan Lemon Herb Chicken and Veggies. They’re all about maximum flavor with minimum fuss! I can’t wait to hear how yours turn out, so please leave a comment below and let me know your favorite cheese combinations or any fun additions you tried. And if you loved them, a rating would be amazing! Happy cooking!
Grilled BBQ Chicken Quesadillas
Ingredients
Main Ingredients
- 3 oz boneless skinless chicken breast cutlet
- 0.125 tsp garlic powder
- 0.125 tsp onion powder
- 1 tbsp BBQ sauce with 45 calories or less per 2-tbsp serving (plus more for serving)
- 1 large high-fiber flour tortilla with 110 calories or less
- 0.25 cup shredded reduced-fat Mexican-blend cheese
- 2 tbsp chopped red onion
- 1 tbsp chopped fresh cilantro
- nonstick spray
Instructions
Preparation Steps
- Bring a skillet sprayed with nonstick spray to medium-high heat. Sprinkle chicken with seasonings, and cook for about 4 minutes per side, until cooked through.
- Once cool enough to handle, roughly chop. In a small bowl, coat chicken with BBQ sauce.
- Lay tortilla flat, and spread BBQ chicken onto one half. Top chicken with remaining ingredients.
- Clean skillet, if needed. Respray and return to medium-high heat. Cook the half-loaded tortilla for 2 minutes.
- Fold the bare tortilla half over the filling with a spatula, and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
- Slice into wedges.
