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About This Recipe
What’s better than a cheesy, crunchy tortilla filled with tender, juicy chicken? Nothing!! These Grilled Chicken Quesadillas are one of my go-to recipes when I want something simple that I know will hit the spot. They’re flavorful, easy to make and packed with protein.
These simple quesadillas are great for lunch or a quick weeknight dinner. You can go ahead and make all 8 at once then just reheat or prep the chicken and prepare individually as you’re ready to eat since they take less than 10 minutes to assemble and cook!
I like to keep these quesadillas simple with the marinated chicken and melty cheese but you can throw in anything else you love! Swap the chicken for beef, add your favorite veggies, toss some beans in there, etc.
Then top them with sour cream, shredded lettuce, fresh pico de gallo! Or, dip in my delicious cottage cheese queso if you really love these cheesy!
Why You’ll Love This Grilled Chicken Quesadilla Recipe
- Cook all 8 quesadillas at once or prepare individually as needed!
- Prep the chicken in advance for quick assembly when ready to eat if making individually!
- High protein! Over 34 grams of protein per serving.
- A go-to recipe that the entire family will love!
- Plenty of room for your favorite toppings like lettuce, pico, sour cream, etc!
- Chicken: you can use skinless chicken breast or boneless chicken thighs for this recipe. Chicken breast will be a little higher in protein and lower in fat but chicken thighs make the most delicious, tender chicken
- Lime juice: I highly recommend using fresh lime juice for optimal flavor. The pre-juiced kind just doesn’t taste the same!
- Olive oil: or your favorite cooking oil
- Taco seasoning: use my super easy homemade taco seasoning or store-bought
- Flour tortillas: use the regular size (approximately 7-8″ diameter) so they’ll be big enough to fit all the ingredients. I used regular flour tortillas (Great Value brand). You can use whole wheat tortillas or high fiber tortillas for more fiber or sun dried tomato tortillas for more flavor (any of your favorite tortillas work)!
- Mexican cheese: I recommend using the thick shredded Mexican cheese (one of my favorite brands is Tillamook) as I think it melts the best. Use any cheese blend you like! Monterey jack, pepper jack cheese, etc.
- Optional for serving: shredded lettuce, red onion, salsa or pico de gallo, sour cream, etc.
- Crockpot chicken: Instead of grilling the chicken, you can make this more hands off by using the Crockpot to make shredded chicken! Just throw the chicken into the Crockpot with all the marinade ingredients. Cook on high for 2-3 hours or low for 4-5 hours, until chicken is easily shreddable, then shred with two forks!
- Precooked chicken: if your pressed for time you can also use rotisserie chicken or pre-cooked chicken from the grocery store
- Veggies: stuff your quesadilla with your favorite veggies like spinach, mushrooms, red and green bell peppers, sautéed onions
- Beans: throw some refried beans or black beans in your quesadilla for extra fiber and protein
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add the chicken, olive oil, lime juice and taco seasoning to a large ziploc bag. Rub the marinade all over the chicken and place in the fridge for 30 minutes (up to 24 hours).
2. Grease a pan, preferably grill pan or cast iron skillet, or grill grates if using a grill (see notes for cooking in Crockpot instead). Set to medium-high heat. Discard remaining marinade, add chicken and cook undisturbed for 7 minutes. Flip, cook for another 5-7 minutes or until chicken is cooked through (165F internal temperature or no longer pink when you cut down the middle). Reduce heat as needed.
3. Once done, remove chicken from heat and transfer to a cutting board. Let rest for 5 minutes before slicing. Then chop into small pieces against the grain or however size you wish.
4. Assemble quesadillas: For each tortilla, on one half side, sprinkle 2 tablespoons (14g) cheese, a heaping 1/2 cup of chopped chicken (98g) then 2 tablespoons cheese. Fold the other tortilla half over and press gently.
5. Heat a skillet over medium heat. Spray with nonstick spray or add a little oil if you want to get the tortillas crispier. Place two quesadillas in the skillet with the folded edge running down the center. Use a spatula to press down along the edges to help seal everything in place. Sear on each side for 2-3 minutes or until golden brown.
6. Remove from heat and transfer quesadillas to a cutting board. Cool for a few minutes then cut into 3 triangles with a pizza cutter or knife. Serve Mexican style with sour cream, lettuce and tomato or with your favorite sauce and enjoy!
These quesadillas taste best made fresh!
I personally like to make a batch of the chicken and prepare my quesadillas as I’m ready to eat. If preparing the chicken separately, let cool them store in an airtight container in the fridge. Reheat in the microwave, air fryer or stove until warm before adding to your quesadilla.
If prepping the entire quesadilla in advance, store leftover quesadillas in an airtight container in the fridge.
To reheat:
- Oven Preheat the oven to 350°F and place the quesadilla on a baking sheet or oven-safe dish. Reheat for 5–10 minutes, or until the cheese is melted and the tortilla is crispy. For crispier tortillas, you can loosely cover the quesadilla with aluminum foil.
- Air Fryer: Preheat the oven to 325°F and place the quesadilla in air fryer basket. Reheat for 3-5 minutes, or until the cheese is melted and the tortilla is crispy.
- Skillet: Place the quesadilla in a skillet over medium heat to re-crisp the tortilla. You can cover the quesadilla for a few minutes to help increase the steam and re-melt the cheese while keeping the tortilla crispy.
- Microwave: Place the quesadilla on a microwave-safe plate and reheat on medium power for 30 seconds to 1 minute, depending on your microwave’s wattage. Be sure to not overheat or your tortilla will get tough
Can I use corn tortillas for these quesadillas?
Yes, you can use corn tortillas. I prefer flour tortillas for these quesadillas because they’re softer and hold up better, but you can use corn tortillas if you prefer. If you want to use corn tortillas, you can try doubling them for a sturdier base to hold your fillings.
Can I make these quesadillas with two tortillas?
If you want to make a larger quesadilla with two tortillas, just add one tortilla to the bottom of the pan. Add your cheese and chicken to the entire tortillas and then add a second tortilla on top. Make sure the cheese has started to melt before flipping over so you don’t lose your toppings. I honestly think it’s easier to just eat two folded over quesadillas but either way works!
What should I serve with these grilled chicken quesadillas?
Serve these quesadillas with your favorite chips and salsa, cottage cheese queso, cilantro lime rice, refried beans, seven layer bean dip, mexican street corn pasta salad, guacamole, black beans, cilantro lime cauliflower rice or whatever sounds yummy!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Grilled Chicken Quesadilla
Ingredients
- 2 lb. boneless chicken breasts
- 2 Tbsp fresh lime juice (30g)
- 2 Tbsp olive oil (30g)
- 1/4 cup taco seasoning
- 8 flour tortillas regular size (approx 7-8" diameter)
- 2 cups shredded Mexican cheese (224g)
Optional for serving:
- shredded lettuce
- red onion finely diced
- salsa or pico de gallo
- sour cream
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Instructions
- Add the chicken, olive oil, lime juice and taco seasoning to a large ziploc bag. Rub the marinade all over the chicken and place in the fridge for 30 minutes (up to 24 hours).
- Grease a pan, preferably grill pan or cast iron skillet, or grill grates if using a grill (see notes for cooking in Crockpot instead). Set to medium-high heat.
- Discard remaining marinade, add chicken and cook undisturbed for 7 minutes. Flip, cook for another 5-7 minutes or until chicken is cooked through (165F internal temperature or no longer pink when you cut down the middle). Reduce heat as needed.
- Once done, remove chicken from heat and transfer to a cutting board. Let rest for 5 minutes before slicing. Then chop into small cubes against the grain or however size you wish.
- Assemble quesadillas: For each tortilla, on one half side, sprinkle 2 tablespoons (14g) cheese, a heaping 1/2 cup of chicken (98g) then 2 tablespoons cheese. Fold the other tortilla half over and press gently.
- Heat a skillet over medium heat. Spray with nonstick spray or add a little oil if you want to get the tortillas crispier. Place two quesadillas in the skillet with the folded edge running down the center. Use a spatula to press down along the edges to help seal everything in place. Sear on each side for 2-3 minutes or until golden brown.
- Remove from heat and transfer quesadillas to a cutting board. Cool for a few minutes then cut into 3 triangles with a pizza cutter or knife.
- Serve Mexican style with sour cream, lettuce and tomato or with your favorite sauce and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
