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Grilled Chicken Quesadillas

cut triangles of a chicken quesadilla stacked with cilantro and a bowl of salsa

Why grilled chicken quesadillas are so good anytime

This has been my go-to "I don't know what to make" comfort food for years! Besides being quick & easy, I love that you can transform a quesadilla into absolutely anything your heart desires. Choose whatever fillings and garnishes you crave – like onions and peppers for a fajita-style quesadilla, carnitas and pickled onions, or vegetarian with corn and beans. I tend to stick with the classics: grilled chicken and cheese, since the grilling flavor adds incredible depth. Extra bonus? A cripsy cheese skirt is what sets these quesadillas aside. Plus, it's completely kid-friendly and easily adapts to gluten-free or low-carb needs!

Ingredients

Chicken breasts

Salt

Seasoning. Ground oregano, coriander, cumin, chile pepper (ancho, ajimarillo, jalapeno), garlic powder or taco seasoning. 

Note- Omit garlic and pepper for acid-reflux friendly version.

Lime juice

Olive oil

Gluten-free almond tortillas or regular flour tortillas. I love the Siete Almond Flour brand. You can usually find these in the refrigerator section and sometimes in the frozen foods.

Mexican cheese blend or shredded oxacca

To garnish. Sour cream, Guacamole, Salsa Verde, Shredded Iceberg Lettuce, Honey-Lime Cabbage Slaw, Arugula, or Cilantro.

Step-by-step instructions

  1. Prepare chicken: Slice chicken breasts lengthwise. Salt liberally and let sit for 10 minutes.
  2. Preheat grill: Heat grill to medium-high heat and oil grates.
  3. Season chicken: Coat chicken well with oregano, coriander, cumin, chile pepper, garlic powder, and olive oil.
  4. Grill chicken: Grill chicken for 3 minutes on one side. Flip and grill for another 3 minutes. Repeat until chicken is done.
  5. Rest chicken: Allow chicken to cool down and rest before slicing.
  6. Dice chicken: After cooling, cut chicken against the grain in thin strips and then finely dice.
  7. Heat skillet: Heat a non-stick skillet over medium-high heat.
  8. Assemble quesadillas: Place tortilla in skillet. Add desired amount of cheese, chicken, more cheese, and top with second tortilla. Let cheese overhang tortilla sides for crispy cheese skirt.
  9. Cook quesadillas: Grill until tortilla is crispy and bottom cheese has melted, then flip.
  10. Serve: Cut and serve with sour cream, guacamole, and salsa.

Tips for crisping up tortillas

  • Use medium heat to prevent burning tortillas before cheese melts.
  • Overfill quesadillas for cheese spillage - You will end up with a beautiful crispy cheese skirt.
  • Pre-cook vegetables to remove excess moisture.
  • Finely chop chicken or whichever protein you are using so the cheese to meat mix is even.
  • Must use a non-stick pan.

Mix it up!

Beans and corn

I enjoy adding these for extra texture and for big batches as you won't need to prepare as much meat.

Sauteed onions & peppers

For a fajita style quesadilla or vegetarian option. My personal favorite - poblanos and red onion

Chile peppers

Add in some fresh jalapenos or habaneros to boost up the heat. Pickled jalapenos are a family favorite. They add a nice punch of acid to cup through all that cheesiness.

Swap the protein

Pork Carnitas, Shredded Chicken Taco Meat, and Barbacoa are great options. Or make it easy for yourself - use leftover taco meat or rotisserie chicken.

quesadilla cut into fours with a bowl of salsa and lime wedges

Topping ideas

Serving suggestions

Storage and reheating tips

  • Avoid microwave reheating to maintain crispiness
  • Store leftover quesadillas in refrigerator up to 3 days 
  • Reheat in oven at 350°F for best results 
  • Freeze assembled uncooked quesadillas for quick meals 
  • Use parchment paper between layers when storing 

More Mexican Recipes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Category: , ,
Course:
Description

These grilled chicken quesadillas are guaranteed to become your new favorite recipe! The combination of smoky grilled flavors, perfectly melted cheese, and tender chicken creates an irresistible meal that works for any occasion. I love how versatile this recipe is – you can easily customize it with your favorite ingredients and make it as mild or spicy as you prefer. The grilling method gives these quesadillas that extra special touch that sets them apart from ordinary pan-fried versions. Give this recipe a try when you are in a rush or have no idea what to make for dinner!

Ingredients
  • 1 lb chicken breasts
  • 1 tsp ground oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground chile pepper (ancho, ajimarillo, jalapeno)
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 package gluten-free almond tortillas
  • 1 bag of mexican cheese
    • Garnish
  • Sour cream, Salsa, Cilantro, Gucamole
Instructions
  1. 1
    Slice chicken lengthwise. Salt, liberally and let sit for 10 minutes.
  2. 2
    Preheat the grill to medium high heat and oil grates.
  3. 3
    Coat the chicken well with the dry spices and olive oil.
  4. 4
    Grill chicken for 3 minutes on one side. Flip and grill for another 3 minutes. Repeat and chicken should be done.
  5. 5
    Allow chicken to cool down and rest before slicing.
  6. 6
    After cooling, cut the chicken against the grain in thin strips and then finely dice.
  7. 7
    Heat a non-stick skillet over medium-high heat.
  8. 8
    Place a tortilla in a skillet. Add the desired amount of cheese, chicken, more cheese, and top tortilla. I like to let the cheese overhang the tortillas sides so you get a crispy cheese skirt.
  9. 9
    Grill until the tortilla is crispy and the cheese on the bottom has melted then flip.
  10. 10
    Cut and serve with desired toppings like guacamole, salsa, sour cream, shredded lettuce, purple cabbage honey-lime slaw, arugula, or cilantro.
Read it online: https://raiseafork.com/recipe/grilled-chicken-quesadillas/

Thank you for exploring my recipes!