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    Grilled Chicken Quesadilla

    October 7, 2024

    A good quesadilla becomes legendary with a tasty dipping sauce, and our grilled chicken quesadilla with jalapeño ranch is one for the books. Fire up the griddle to make melty magic!

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    a grilled chicken quesadilla cut in wedges on a plate drizzled with jalapeño ranch and sprinkled with cilantro
    Photography by Gayle McLeod

    Chicken Quesadillas On The Grill–A Midsummer Night’s Dream!

    These grilled chicken quesadillas have a little bit of everything–tender seasoned chicken, crunchy vegetables, and two types of cheese. They’re delicious on their own, but if you’re looking for a feast we like to make homemade Guacamole and our Pico de Gallo with Cabbage for a side of fresh crunch. A Caesar Salad is a great addition to any meal, and you’ll definitely want to have a big jar of Pickled Onions nearby. If you’re craving a chicken quesadilla and it’s not grilling season, try our pan-fried chicken quesadillas.

    raw chicken breast, bell pepper, red onion, broccolini, tortillas, cheese, cilantro, and spices in prep bowls

    Ingredients You’ll Need To Make Easy Grilled Chicken Quesadillas

    • Chicken – Boneless, skinless chicken breasts, butterflied

    • Veggies – Bell pepper, broccolini, red onion

    • Taco seasoning – Store-bought or homemade

    • Cheese – Shredded sharp cheddar cheese and pepper jack cheese

    • Flour tortillas – We like to use the 12-inch size for this recipe, because we fold them over. Alternatively you could use a smaller size and use one each for the top and the bottom.

    • Green onions and cilantro – For crunchy bright freshness

    • Jalapeño ranch – Recipe follows below

    raw chicken being seasoned with taco seasoning
    boneless, skinless, raw, chicken breast seasoned with taco seasoning
    mayonnaise, sour cream, onion powder, taco seasoning, cilantro, jalapeño, and lime juice in a blender
    jalapeño ranch in a blender made with mayo, sour cream, onion powder, taco seasoning, cilantro, jalapeño, and lime juice

    How to Make Chicken Quesadillas On The Grill

    • Prepare the grill. Brush the grill grates with olive oil and turn on to high heat.

    • Season the chicken and vegetables. Give everything a nice drizzle of olive oil and sprinkling of taco seasoning.

    • Grill the chicken, peppers, broccolini, and onion.

    • Make the jalapeño ranch. Combine the jalapeño ranch ingredients in a blender pitcher and blend until smooth and creamy.

    • Slice the chicken and roughly chop the vegetables. We like to aim for bite-sized pieces and a good kitchen knife will help this part of the job.

    • Assemble the quesadillas. Layer the chicken, veggies, and cheese evenly on one side of each tortilla. Fold tortillas over filling and brush the top with olive oil.

    • Grill the quesadillas. You want them to be golden in color and the cheese to be melted. Keep an eye on the heat so you don’t overcook the quesadillas!

    • Transfer to a large cutting board. Cut the quesadillas into quarters and place on a large platter. Serve with jalapeño ranch on the side.

    bell peppers, broccolini, and red onion tossed with olive oil and taco seasoning
    bell peppers, broccolini, and red onion tossed with olive oil and taco seasoning being cooked on the grill
    4 butterflied chicken breasts seasoned with taco seasoning being cooked on the grill
    a flour tortilla being filled with cheese, grilled onion, peppers, broccolini and chicken

    How to Store Leftover Grilled Quesadilla + Tips

    • Store leftovers in an airtight container for up to 1 week. Quesadillas can be frozen. Just wrap them well (tinfoil works well) and use them within a couple of months of freezing.

    • Can I use corn tortillas to make it gluten free? Yep! We do this all the time. Just don’t fold them in half to avoid breaking (you’ll use one entire tortilla on the bottom and one for the top).

    • Can I make these quesadillas in a skillet? Yes! Just add a little oil and start frying over low heat to ensure golden tortilla and melted cheese occur at the same time.

    • Substitution Ideas: Try this with a thinly sliced grilled steak or skip the meat, and grill up some mushrooms!

    2 hands filling a flour tortilla with cheese, grilled onion, peppers, broccolini, chicken, cilantro and green onions
    a chicken quesadilla being cooked on the grill filled with a cheese, onion, peppers, broccolini, cilantro and green onions
    grilled chicken quesadillas being sliced on a wooden cutting board
    a grilled chicken quesadilla sliced in wedges on a plate drizzled with jalapeño ranch and sprinkled with cilantro

    More Great Quesadilla Recipes From The Modern Proper

    grilled chicken quesadillas sliced and stacked on top of each other

    Let’s Get Grilling!

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    Grilled Chicken Quesadilla

    Updated on October 7, 2024

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  20 min
    • Calories:  894
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    Ingredients

    • 2 tablespoons extra virgin olive oil, plus more for grill grates
    • 1½ pounds boneless, skinless chicken breasts, butterflied
    • 2 tablespoons taco seasoning, store-bought or homemade
    • 1 red bell pepper, seeded, quartered
    • 1 bunch broccolini, stems trimmed
    • 1 small red onion, cut into thick rings
    • ½ cup thinly sliced green onions
    • ¼ cup chopped cilantro
    • 1 cup shredded sharp cheddar cheese
    • 1 cup shredded pepper jack cheese
    • 4 (12-inch) flour tortillas

    Jalapeño Ranch

    • ½ cup mayonnaise
    • ½ cup sour cream
    • 1 teaspoon onion powder
    • 2 teaspoons taco seasoning, store-bought or homemade
    • ¼ cup roughly chopped cilantro
    • 1 jalapeño, seeded and roughly chopped
    • 2 tablespoons lime juice (from about 1 lime)

    Method

    1. Preheat the grill on high. Brush the grill grates with olive oil.

    2. Pat chicken dry with paper towels. Drizzle chicken with 1 tablespoon of the olive oil and season all over with 1 tablespoon of the taco seasoning. Place the peppers, broccolini, and onion on a rimmed sheet pan, drizzle with the remaining 1 tablespoon of olive oil and season with remaining 1 tablespoon taco seasoning.

    3. Place the chicken, peppers, broccolini, and onion on the grill and cook undisturbed for 3-4 minutes, or until grill marks appear. Flip and continue cooking until chicken is cooked through and vegetables are tender, about 4-6 minutes more.

    4. Meanwhile, make the jalapeño ranch. Add the mayonnaise, sour cream, onion powder, taco seasoning, cilantro, jalapeño, and lime juice to a blender pitcher and blend until smooth, about 3 minutes.

    5. Slice the chicken and roughly chop the vegetables.

    6. Assemble the quesadillas. Add ¼ cup of the cheddar to one side of each tortilla. Add ¼ of the chicken and ¼ of the vegetables on top of the cheese. Sprinkle with ¼ of the cilantro and ¼ of the green onions. Top with ¼ cup of the pepper jack cheese. Fold tortillas over filling and brush the top with olive oil.

    7. Reduce the grill to medium-low. Transfer quesadillas to the grill. Cook for 3-5 minutes, or until cheese begins to melt and tortillas begin to brown. Flip and cook for another 2-4 minutes, or until golden and the cheese is melted.

    8. Transfer to a large cutting board. Cut the quesadillas into quarters and transfer to a large platter. Serve with jalapeño ranch on the side. Store leftovers in an airtight container for up to 1 week.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 894
    • Protein 59 g
    • Carbohydrates 41 g
    • Total Fat 55 g
    • Dietary Fiber 3 g
    • Cholesterol 213 mg
    • sodium 1254 mg
    • Total Sugars 8 g

    Grilled Chicken Quesadilla

    Questions & Reviews

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    • jenn

      Quesadilla Perfection. Love the addition of all the grilled veggies.

      Thanks Jenn!