Grilled Chicken Quesadillas Recipes

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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.

FIRE-GRILLED CHICKEN QUESADILLA



Fire-Grilled Chicken Quesadilla image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 1 serving

Number Of Ingredients 15

3 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper
1/3 onion, sliced
1/3 green bell pepper, sliced
1 tablespoon grapeseed oil
Two 6-inch flour tortillas
2 ounces shredded Monterey Jack
2 ounces shredded Cheddar
1/3 onion, diced
1/3 tomato, diced
1/2 lime, juiced
1/3 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper
2 teaspoons butter
1 ounce sour cream

Steps:

  • For the quesadilla: Prepare a grill for medium-high heat.
  • Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl.
  • Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper.
  • Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla.
  • For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper.
  • Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream.

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

GRILLED CHIPOTLE-CHICKEN QUESADILLAS



Grilled Chipotle-Chicken Quesadillas image

The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine

Provided by cookiedog

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1 tablespoon olive oil
salt & freshly ground black pepper
1 canned chipotle chile in adobo, drained and minced
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
8 (6 inch) corn tortillas
2 cups grated monterey jack cheese
pico de gallo or other salsa

Steps:

  • Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
  • In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
  • Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
  • Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
  • Slice each quesadilla into wedges and serve with salsa on the side.

Nutrition Facts : Calories 508.5, Fat 27.8, SaturatedFat 13.8, Cholesterol 133.3, Sodium 473.1, Carbohydrate 22.6, Fiber 3, Sugar 1.3, Protein 41.9

GRILLED CHICKEN QUESADILLAS



Grilled Chicken Quesadillas image

So tasty and so easy! Authentic Mexican appetizer or snack... also great to make for company because it is so simple! Another favorite with company and fun to make with your kids! For variations you can add jalapeno peppers, use steak instead of chicken, or use anything else you may want to experiment with. You can even substitute the insides with pepperoni, mozzerella cheese, green peppers, onions, mushrooms.... Flatten as above and serve pizza sauce for dipping! Think I might try to make pizza quesadillas for my next appetizer now!

Provided by Whats Cooking from

Categories     Mexican

Time 20m

Yield 5 large quesadillas, 5 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
2 tablespoons oil
natures seasoning salt
16 ounces sharp cheddar cheese, shredded
1 bunch green onion, chopped
cilantro, chopped
10 large soft tortillas
Pam cooking spray
8 ounces old elpaso mild taco sauce
12 ounces fresh guacamole
8 ounces sour cream

Steps:

  • Preheat panini grill.
  • Sprinkle Chicken breasts with Natures Season and coat with oil. Brown both sides of chicken on panini press of flat grill.
  • Slice chicken into small cubes and put in bowl.
  • Spray bottom of one flour tortilla and put sprayed side down on large plate.
  • Sprinkle generously with shredded mexican cheeses all the way to the edges.
  • Top with diced chicken breasts.
  • Top with sliced green onions.
  • Top with cilantro.
  • For added kick you can add jalapeno peppers if desired.
  • Top with second flour tortilla.
  • Spray top of shell with Pam.
  • Carefully move whole quesadilla onto heated grill.
  • Flatten.
  • When cheese starts oozing out of sides take off carefully and put into plate.
  • Cut into 8 equal triangles with pizza cutter.
  • Serve on plate with taco sauce, guacamole, and sour cream.
  • Watch them disappear!

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