Grilled Chicken Quesadillas
Elevate your next Mexican-inspired meal with these irresistibly crispy Grilled Chicken Quesadillas, packed with bold flavors and vibrant ingredients. Juicy, marinated chicken breasts are infused with a zesty blend of lime juice, cumin, paprika, and garlic before being perfectly grilled to smoky perfection. Sandwiched between golden, toasted tortillas, layers of gooey melted Mexican cheese blend, tender bell peppers, and red onions create a mouthwatering symphony of textures and flavors. Quick to prepare and perfect for a weeknight dinner or game-day snack, these quesadillas are customizable with fresh cilantro and served alongside tangy sour cream and salsa for the ultimate dipping experience. Whether you’re cooking for the family or hosting friends, this easy, crowd-pleasing recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Large flour tortillas
- 2 cups Shredded Mexican cheese blend
- 1 cup Bell peppers (any color), thinly sliced
- 0.5 cup Red onion, thinly sliced
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Begin by marinating the chicken. In a small bowl, mix together the olive oil, lime juice, ground cumin, paprika, garlic powder, salt, and black pepper.
Place the chicken breasts in a shallow dish or resealable plastic bag, and pour the marinade over them. Make sure the chicken is well coated. Let marinate for at least 15 minutes, or up to 2 hours if time allows.
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
While the chicken is resting, prepare the vegetables by slicing the bell peppers and red onion thinly.
Heat a large skillet or griddle over medium heat. Place one tortilla on the skillet and sprinkle a generous amount of shredded Mexican cheese on one half of the tortilla.
Add a layer of grilled chicken slices, followed by sliced bell peppers, red onions, and a sprinkle of cilantro if desired. Top with an additional layer of shredded cheese.
Fold the tortilla in half to cover the filling and press down gently with a spatula. Cook for 2-3 minutes on one side until the tortilla is golden brown and crispy, then flip carefully and cook the other side for another 2-3 minutes.
Repeat with the remaining tortillas and ingredients.
Slice each quesadilla into wedges and serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 27.1 g | ||
| Protein | 252.8 g | 506% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3956 mg | 304% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
