Grilled chicken quesadillas are one of those dinners that feel like a treat but take almost no effort, which is exactly the kind of recipe I’m always chasing. Chicken breast gets seasoned with fajita spices and cooked right on the grill, then tucked inside a tortilla with a generous handful of Mexican cheese until everything melts together and gets that perfect golden, crispy exterior.
There’s a smoky char to the chicken that you just can’t get any other way, and it makes these taste like something off a restaurant menu instead of a Tuesday night dinner. We eat these with all the classic toppings on the side — salsa, guacamole, sour cream, a squeeze of lime — and let everyone build their own. It’s fast, it’s a little bit of a summer-grilling ritual, and it disappears off the plate every single time.
Chicken Quesadilla
Ingredients
- Boneless Chicken Breasts sliced to grill
- Shredded Mexican Cheese
- Fiesta Brand Fajita Seasoning
- Lemon or Lime
- Burrito size tortillas
- Olive oil for brushing
Instructions
- Cut the chicken, and lay flat on a plate – season both side of the chicken with fajita seasoning, and squeeze lemon or lime on top.
- Grill the chicken (alternately, you could cook in a frying pan).
- While chicken is grilling, layout the tortillas and sprinkle each with shredded chease, all the way to the edges.
- Shake some additioanl fajita seasoning over the top of the cheese.
- Heat a flat griddle over medium heat to warm it up, brush with olive oil.
- Once the chicken is done grilling, slice into small cubes.
- Add chicken to each tortillas – only adding to one side (like toppings on 1/2 a pizza).
- Working 1 tortilla at a time, place tortillas on griddle, cover with an upside down frying pan (like a lid). After a few minutes, the cheese will be melted.
- Fold the tortillas in half and place the skillet on top (bottom of the skillet on the tortillas) – cook a couple of minutes (until starting to brown, flip over and repeat.
- Slice into 4 pieces with a pizza cutter and serve!
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