Spicy Crispy Grilled Chicken Quesadilla (Printer-friendly)
Crispy grilled chicken folded with melty cheeses, peppers and cilantro in a golden tortilla — spicy, quick, and shareable.
# 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 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 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
# Directions:
01 - In a mixing bowl, combine olive oil, smoked paprika, chili powder, cumin, garlic powder, cayenne, salt, and black pepper. Coat the chicken breasts thoroughly with the marinade. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5 to 6 minutes per side, or until fully cooked and juices run clear. Allow the chicken to rest for several minutes, then slice thinly or dice.
02 - While chicken grills, 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 - Lay one tortilla flat on a work surface. Evenly distribute a mix of Monterey Jack and cheddar cheese over half of the tortilla. Add sliced grilled chicken, red bell pepper, red onion, pickled jalapeños, and cilantro. Fold the tortilla in half over the filling.
04 - Heat one-half tablespoon of butter or oil in a skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2 to 3 minutes per side, until golden brown and cheese has melted. Repeat with remaining tortillas and filling.
05 - Transfer quesadillas to a cutting board and slice each into wedges. Serve immediately with accompaniments such as salsa, guacamole, or sour cream if desired.
# Expert Advice:
01 -
- There is something magic about the way melty cheese and crispy edges meet in every bite.
- It is endlessly flexible: tweak the spice, squish in more veggies, or swap the chicken if you like.
02 -
- Don't rush the grill: slightly higher heat means you get bold flavor but risk burning—find the sweet spot and check often.
- Lining up all the fillings before you start grilling keeps everything from going from relaxing to frantic in seconds.
03 -
- Let cooked chicken rest before slicing to keep every bite moist.
- Searing the folded quesadilla edges for just a second locks in fillings so they do not spill out.