Fire-Grilled Chicken Quesadilla

Total Time:
40 min
20 min
20 min

1 serving

  • Quesadilla:
  • 3 ounces boneless, skinless chicken breast
  • Kosher salt and freshly ground black pepper
  • 1/3 onion, sliced
  • 1/3 green bell pepper, sliced
  • 1 tablespoon grapeseed oil
  • Two 6-inch flour tortillas
  • 2 ounces shredded Monterey Jack
  • 2 ounces shredded Cheddar
  • Salsa:
  • 1/3 onion, diced
  • 1/3 tomato, diced
  • 1/2 lime, juiced
  • 1/3 bunch fresh cilantro, chopped
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons butter
  • 1 ounce sour cream
  • For the quesadilla: Prepare a grill for medium-high heat.

  • Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl.

  • Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper.

  • Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla.

  • For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper.

  • Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream.

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