Grilled Chicken And Vegetable Quesadillas Recipes

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SMOKY GRILLED CHICKEN & VEGETABLE QUESADILLAS



Smoky Grilled Chicken & Vegetable Quesadillas image

Smoky, spicy quesadillas loaded with grilled summer vegetables and moist chicken slices make a simple and filling seasonal meal all done on the grill! Use your favorite vegetables or the combination I've used to celebrate the season without help from your oven!

Provided by Toni Dash

Categories     Main Course

Time 12h25m

Number Of Ingredients 21

1 large boneless (, skinless Chicken Breast (about 12 ounces))
2 ½ tablespoons Extra Virgin Olive Oil
1 tablespoon diced fresh Cilantro
Splash of Lime Juice
½ Red Onion
2 Orange Bell Pepper (, seeded, stem removed and cut in half vertically)
2 Yellow Bell Pepper (, seeded, stem removed and cut in half vertically)
1 ear Corn on Cob
2 Anaheim Chile Peppers (, stem removed and cut in half vertically)
2 ½ tablespoons Extra Virgin Olive Oil
1 tablespoon diced fresh Cilantro
Splash of Lime Juice
1 cup grated Smoked Cheddar Cheese
1 cup grated Smoked Mozzarella Cheese
12 Corn Tortillas ((1 package))
Heavy foil
½ cup Chipotle Salsa ((medium or hot; your preference))
1 tablespoon Lime Juice
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Honey
1 teaspoon ground Cumin

Steps:

  • Pound the chicken breast to an even thickness (not to make it thin but evened out).
  • Combine the marinade ingredients in a plastic zipper bag with the chicken breast. Push air out of the bag and seal. Massage the marinade into the chicken and leave in the refrigerator overnight.
  • Combine the olive oil, cilantro and splash of lime juice in a bowl for basting the grilling vegetables.
  • Heat the grill to 350. Clean and oil the grate. Place the chicken on the grate and allow to cook for 2 minutes with the grill lid down; rotate 90 degrees and grill an additional 2 minutes. Repeat on the opposite side. The chicken is done when an instant read thermometer registers 160 degrees. Remove chicken from grill and allow to rest.
  • Lightly brush the onion on all sides and place on the grill. Once grill marks form, turn to a different side. Allow to grill 4-5 minutes until it begins to soften.
  • Lightly brush the peppers and place them on the grill. Also place the corn on the grill but do not brush with olive oil.
  • Continue to turn the peppers as grill marks form and they begin to soften (their color will begin to change as well). Rotate the corn as char marks form and the color deepens. Lightly brush the corn with the olive oil mixture and rotate it after about 1 minute a side (4 rotations). Remove all the grilled vegetables and allow them to cool slightly.
  • Once vegetables are able to be handled comfortably, slice the bell peppers into slender strips vertically. Slice the Anaheim chilies horizontally (across the chile). Remove the corn from the cob with a large kitchen knife. Cut off the onion root and remove the toothpick if used. Cut into slices vertically. Slice the chicken into ¼-inch slices across the chicken breast. Refer to photos for guidance. Note: if the skin of the peppers becomes blackened, it can be peeled off and just the pepper itself used in the quesadilla.
  • Lower the grill temperature to medium-low or 300 degrees. Place a sheet of heavy foil over half of the grill. Warm the corn tortillas on the exposed side of the grill for 1-2 minutes per side allowing them to soften and warm.
  • Place the tortillas on the foil and combine a mixture of the grilled chicken, vegetables and 1/3 cup of the grated cheese. Place a second tortilla on top and close the grill. Allow the quesadillas to heat until the cheese has melted. Remove, slice in half and serve immediately.

Nutrition Facts : Calories 465 kcal, Carbohydrate 39 g, Protein 15 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 323 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

GRILL BASKET VEGETABLE QUESADILLAS



Grill Basket Vegetable Quesadillas image

Using a grill basket to make quesadillas not only gives the meal a subtle smoky flavor, it also makes for incredibly easy flipping - no more worrying about the ingredients spilling out or the tortilla wrinkling. Instead, the quesadilla is locked in place in a fold-over grill basket. These quesadillas are packed with two kinds of cheese, red bell pepper and corn kernels, for melty, crunchy contrast in every bite.

Provided by Food Network Kitchen

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 10

1/4 cup shredded Cheddar (about 1 ounce)
1/4 cup shredded pepper jack cheese (about 1 ounce)
1/4 cup frozen corn kernels
1/8 teaspoon ground cumin
1 clove garlic, grated
1/2 small red bell pepper, finely diced
Kosher salt and freshly ground black pepper
Two 10-inch round flour tortillas
Guacamole, for serving
Sour cream, for serving

Steps:

  • Prepare a grill for medium heat. Toss the Cheddar, pepper jack, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt and a few grinds of black pepper together in a medium bowl.
  • Place 1 of the tortillas inside a 12-inch flat round fold-over quesadilla grill basket. Sprinkle the cheese mixture on top, leaving a 1/4-inch border around the edge. Top with the remaining tortilla, then close and clasp the grill basket according to the manufacturer's directions.
  • Place the grill basket onto the grill, cover the grill and cook until the cheese just begins to melt and the tortilla is turning golden brown on the bottom side, 2 to 3 minutes, Flip the basket and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes more.
  • Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream.

GRILLED CHICKEN QUESADILLAS



Grilled Chicken Quesadillas image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 11

1 (8-ounce) package cream cheese, softened
1 package CHI-CHI'S® 6-inch Fajita Tortilla
2 cups shredded cooked rotisserie chicken
1 (4.25-ounce) can CHI-CHI'S® Dice Green Chilies, drained
1 cup shredded Monterey Jack and Cheddar cheese blend
1 cup shredded Monterey Jack and Cheddar cheese blend
1/3 cup diced red bell pepper
1/4 cup finely chopped red onion
Mexican toppings such as sour cream, guacamole and CHI-CHI'S® Salsa
Mexican toppings such as sour cream, guacamole and CHI-CHI'S Salsa
Olive Oil

Steps:

  • 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

CHICKEN AND VEGETABLE QUESADILLAS



Chicken and Vegetable Quesadillas image

These quesadillas will feed two for a light lunch. Serve with chips and salsa or a salad on the side.

Provided by drtaboada0625

Categories     Lunch/Snacks

Time 30m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 13

1 medium boneless skinless chicken breast
2 tablespoons olive oil
1 small onion
1/2 green bell pepper
1/2 red bell pepper
2 tablespoons olive oil
taco seasoning, powder
taco sauce
1/2 cup shredded Mexican blend cheese
4 small flour tortillas
nonstick cooking spray
1 -2 ounce baby spinach leaves
salsa (etc. to dip) or guacamole (etc. to dip)

Steps:

  • In a medium skillet, place 2 tbsp olive oil and chicken breast. Sprinkle chicken with a thin layer of taco seasoning, turn, and sprinkle the other side. Cook chicken completely through. Set aside.
  • Meanwhile, in a large skillet, saute peppers and onion in 2 tbsp olive oil until onions are golden and peppers are soft, about 15-20 minutes. (Optional: sprinkle vegetables with taco seasoning powder.) Remove vegetables from skillet and wipe down the skillet.
  • Shred the chicken in small pieces. Reheat the chicken in the medium skillet, adding taco sauce and stirring to mix thoroughly.
  • Spray the large skillet with non-stick cooking spray. Place 1 flour tortilla in skillet for 1-2 minutes until it is just beginning to brown. Set aside. Place another tortilla in the skillet. Layer shredded cheese, chicken in sauce, peppers and onions, and baby spinach leaves. Top with additional cheese and replace the first (toasted) tortilla on top.
  • Cook the quesadilla, pressing down with a spatula, until bottom tortilla is a bit brown and crispy and cheese is melted.
  • Repeat the previous two steps to make a second quesadilla.
  • Cut each quesadilla into quarters and serve with sour cream, salsa, or guacamole on the side.

Nutrition Facts : Calories 645.5, Fat 42.5, SaturatedFat 11.4, Cholesterol 68.9, Sodium 807.5, Carbohydrate 39.6, Fiber 3.8, Sugar 6.2, Protein 26.9

GRILLED CHICKEN QUESADILLAS



Grilled Chicken Quesadillas image

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Provided by Thuy Ortiz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Steps:

  • Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
  • Heat grill for medium-high heat.
  • Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
  • Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g

CHICKEN AND VEGETABLE QUESADILLA



Chicken and Vegetable Quesadilla image

Provided by Sheila Lukins

Categories     Chicken     Appetizer     Super Bowl     Kid-Friendly     Quick & Easy     Oscars     Father's Day     Dinner     Lunch     Poker/Game Night     Jalapeño     Tortillas     Monterey Jack     Parade     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Salsa:
1 ripe papaya (about 1 pound), peeled, seeded, and diced
2 ripe plum tomatoes, seeded and diced
1 1/2 teaspoons seeded, minced jalapeño
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
Finely grated zest of 1 lime
1/4 cup fresh lime juice
4 flour tortillas (7 1/2-inch diameter)
4 ounces (about 1 cup) grated Monterey Jack cheese
1/2 cup shredded cooked chicken
4 small white mushroom caps, thinly sliced
2 scallions, including 3 inches of green, sliced thin on a diagonal
1/4 cup loosely packed basil leaves, slivered
2 tablespoons sour cream

Steps:

  • 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
  • 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
  • 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
  • 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
  • 5. Cut each quesadilla into quarters. Top with salsa.

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS



Grilled Chicken and Black Bean Quesadillas image

I always make extra grilled chicken to be used in recipes like this a day or two later. The family really likes when I serve these. I do think the better the grilled chicken, the better the quesadilla. I usually make mine with Mirj's Recipe #15580 (that chicken is so versatile!) I'm very much into the habit of throwing this together so all measurements are approximate. Do more or less of anything that suits you better.

Provided by Kitchen Witch Steph

Categories     Lunch/Snacks

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 large grilled chicken breasts, sliced and bite size
1 1/4 cups canned black beans, drained and rinsed
1/2 cup frozen corn, thawed
1 small onion, chopped
1 small green pepper, chopped
1 teaspoon vegetable oil
3 cups monterey jack and cheddar cheese blend
taco seasoning, to taste (or do a combo of chili powder, cumin, and garlic powder)
10 flour tortillas
sour cream, to serve on the side
salsa, to serve on the side

Steps:

  • Saute green peppers and onions in vegetable oil until softened.
  • Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
  • Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
  • Lightly spray or brush a skillet with vegetable oil.
  • Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
  • Do the same for the reaming mixture and tortillas.
  • It's easiest to use a pizza cutter to cut them into wedges.
  • Serve with sour cream and salsa.

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