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Simple Recipes for Every Day

Grilled Chicken Quesadilla

a grilled chicken quesadilla cut in wedges on a plate drizzled with jalapeño ranch and sprinkled with cilantro
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  20 min

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.