Spicy Crispy Grilled Chicken Quesadilla (Printable View)
Smoky grilled chicken with melty cheese, peppers and cilantro in a crisp golden tortilla for spicy, shareable bites.
# What You 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 kosher 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 red bell pepper, thinly sliced
14 - 1/2 medium red onion, thinly sliced
15 - 2 tablespoons pickled jalapeños, sliced
16 - 2 tablespoons fresh cilantro, chopped
→ For Grilling
17 - 2 tablespoons unsalted butter or neutral oil
# How To Make It:
01 - In a mixing bowl, whisk together olive oil, smoked paprika, chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Coat the chicken breasts thoroughly with the marinade. Preheat a grill or grill pan to medium-high. Grill chicken breasts for 5 to 6 minutes per side or until cooked through and juices run clear. Allow chicken to rest for several minutes, then thinly slice or dice for filling.
02 - While chicken is grilling, thinly slice the red bell pepper and red onion. Slice the pickled jalapeños and chop fresh cilantro. Shred both Monterey Jack and cheddar cheeses.
03 - Place one tortilla flat on a work surface. Evenly distribute a mix of both cheeses over half the tortilla, followed by sliced grilled chicken, red bell pepper, red onion, pickled jalapeños, and cilantro. Fold tortilla in half to enclose the filling.
04 - Heat 1/2 tablespoon butter or oil in a large skillet over medium heat. Place filled quesadilla in the skillet and cook for 2 to 3 minutes per side until the exterior is golden and crisp and cheese is melted. Repeat with remaining tortillas and filling, adding more butter or oil as needed.
05 - Transfer grilled quesadillas to a cutting board and slice each into wedges. Serve immediately, accompanied by salsa, guacamole, and sour cream if desired.
# Expert Advice:
01 -
- The golden crispy crust is that secret restaurant touch you'll want to recreate just for yourself.
- It's the ultimate answer to leftover chicken and spontaneous cravings for something both fiery and comforting.
02 -
- Trying to grill over too high heat will burn the tortillas before the cheese melts, so take it steady on medium.
- Resting the chicken before slicing keeps it juicy; rushing this step once landed me with dry pieces and regret.
03 -
- Letting the quesadilla rest a minute before cutting helps the cheese settle so it doesn’t all escape.
- A pizza cutter is oddly perfect for slicing quesadillas cleanly and quickly.