Grilled Chicken and Vegetable Quesadillas

Lynette !


My son loves what he calls "fajita" quesadillas. This is my version.

★★★★★ 1 vote
20 Min
15 Min


1 1/2 tsp
1/2 tsp
garlic powder
1/2 tsp
dried oregano
1/2 tsp
ground cumin
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
12 oz
chicken breasts, boneless and skinless
1 small
onion, cut into 1/2 inch thick slices
1 small
orange bell pepper, cut into 1/2 inch thick wedges
jalapeno pepper, whole
cooking spray
3 oz
monterey jack cheese, shredded
flour tortillas, 6 inch
1/4 c
sour cream

How to Make Grilled Chicken and Vegetable Quesadillas


  • 1Preheat grill to medium-high heat.
  • 2Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
  • 3Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
  • 4Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
  • 5Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
  • 6Garnish with Avocado-Tomato Salad, posted separately if desired.

Printable Recipe Card

About Grilled Chicken and Vegetable Quesadillas

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy