Fire-Grilled Chicken Quesadilla

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 1 serving
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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 


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 


  1. For the quesadilla: Prepare a grill for medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper.
  6. 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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