Spicy Crispy Grilled Chicken Quesadilla (Printable version)
Spicy grilled chicken and melty cheese folded into golden tortillas with peppers and cilantro—ready in 35 minutes.
# 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, or more to taste
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 medium red bell pepper, thinly sliced
14 - 1/2 medium red onion, thinly sliced
15 - 2 tablespoons pickled jalapeños, sliced (optional)
16 - 2 tablespoons fresh cilantro, chopped
→ For Grilling
17 - 2 tablespoons butter or neutral oil for grilling
# Directions:
01 - Whisk olive oil, smoked paprika, chili powder, cumin, garlic powder, cayenne, salt, and black pepper in a mixing bowl. Add chicken breasts, coating thoroughly. Preheat a grill or grill pan to medium-high heat. Grill chicken for 5 to 6 minutes on each side, or until fully cooked and juices run clear. Allow chicken to rest before slicing or dicing thinly.
02 - While the chicken grills, shred the Monterey Jack and cheddar cheese. Thinly slice the red bell pepper and onion. Drain and slice the pickled jalapeños. Chop fresh cilantro.
03 - Lay a tortilla flat. Sprinkle a blend of shredded cheeses on half, then arrange sliced grilled chicken, bell pepper, onion, pickled jalapeños, and cilantro over the cheese. Fold the tortilla in half to enclose fillings.
04 - Heat butter or neutral oil in a skillet over medium heat. Grill each assembled quesadilla for 2 to 3 minutes per side, or until tortillas are golden and cheese is melted throughout. Repeat with remaining tortillas.
05 - Transfer grilled quesadillas to a cutting board. Slice each into wedges. Serve immediately, with options such as salsa, guacamole, and sour cream if desired.
# Expert Advice:
01 -
- The crisp, golden tortilla and gooey, spicy filling are impossible to resist after a long day.
- You can easily customize the flavors and heat level so it always suits your craving.
02 -
- Trying to rush and slice the chicken too soon will lead to dry meat—be patient and let it rest first.
- I discovered that pressing the quesadilla with a spatula or small pan crisps the tortilla perfectly without making it greasy.
03 -
- Shred blocks of cheese by hand instead of buying pre-shredded—melts smoother, tastes better.
- A grill pan adds great smoky flavor even if you cook indoors.