Spicy Crispy Grilled Chicken Quesadilla (Printer-friendly)
Smoky grilled chicken and melty cheeses with peppers folded in golden tortillas for a quick, flavorful handheld.
# What You’ll Need:
→ Chicken Marinade
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Quesadilla Assembly
10 - 4 large flour tortillas
11 - 1 1/2 cups shredded Monterey Jack cheese
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 medium red bell pepper, thinly sliced
14 - 1/2 medium red onion, thinly sliced
15 - 2 tablespoons sliced pickled jalapeños
16 - 2 tablespoons chopped fresh cilantro
→ For Grilling
17 - 2 tablespoons butter or neutral oil
# How to Make It:
01 - Combine olive oil, smoked paprika, chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper in a mixing bowl. Coat chicken breasts evenly in the marinade. Preheat grill or grill pan to medium-high heat. Grill chicken for 5–6 minutes per side, until fully cooked and juices run clear. Allow to rest for several minutes, then slice or dice thinly.
02 - While the chicken is grilling, thinly slice the red bell pepper and red onion. Shred Monterey Jack and cheddar cheeses. If using, slice pickled jalapeños and chop fresh cilantro.
03 - Lay one tortilla flat. Sprinkle a mix of Monterey Jack and cheddar cheese over half the tortilla. Add sliced grilled chicken, bell pepper, red onion, sliced jalapeños, and cilantro. Fold the tortilla in half to enclose the filling.
04 - Heat butter or neutral oil in a large skillet over medium heat. Place assembled quesadilla in the skillet and cook for 2–3 minutes per side until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
05 - Transfer grilled quesadillas to a cutting board. Slice into wedges and serve hot. Accompany with salsa, guacamole, or sour cream if desired.
# Expert Tips:
01 -
- The crispy tortilla gets gorgeously golden, grilling up with just the right amount of buttery crunch.
- Every bite combines melty cheese, punchy chicken, and fresh veggies, making it impossible not to go back for more.
02 -
- If the skillet's too hot, the tortillas burn before cheese melts—medium heat is your friend here.
- Letting the grilled chicken rest before slicing keeps it remarkably juicy inside that crispy quesadilla.
03 -
- Prep everything before grilling chicken so you don’t scramble at assembly time.
- Resting the quesadilla a minute off the grill sets the cheese just enough for clean slices—trust me.