Chicken Quesadilla Grilled Cheese (Printable)

Grilled chicken combined with melty cheddar, Monterey Jack, peppers, and onions folded in a crisp tortilla.

# What You'll Need:

→ Filling

01 - 2 cups cooked grilled chicken breast, sliced or shredded
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper

→ Assembly

11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil (for cooking)

# How to Cook:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced bell pepper and onion; cook 4 to 5 minutes until softened. Stir in ground cumin, smoked paprika, salt, and black pepper. Remove mixture from skillet and set aside.
02 - Wipe the skillet clean with a paper towel or cloth.
03 - Lay one tortilla flat. On half, layer ½ cup grilled chicken, ¼ of the sautéed veggies, ¼ cup cheddar cheese, and ¼ cup Monterey Jack cheese. Fold the tortilla over to enclose the filling. Repeat with remaining tortillas and fillings.
04 - Melt butter or drizzle olive oil in skillet over medium heat. Place a folded quesadilla in the skillet and cook 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted. Repeat with remaining quesadillas.
05 - Transfer cooked quesadillas to a cutting board, let rest for 1 minute, then slice into wedges. Serve warm.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, with actual flavor that doesn't taste like shortcuts.
  • The peppers and onions stay tender while the cheese gets impossibly stretchy and golden.
  • One skillet means one thing to wash, which matters more than any cookbook admits.
02 -
  • Don't cook the quesadilla on too high heat or the tortilla will char before the cheese melts. Medium is your friend.
  • Wiping the skillet between the vegetable step and the quesadilla cooking prevents burnt bits from sticking and keeps each one clean.
03 -
  • Make your quesadillas an hour ahead and keep them warm in a 200-degree oven instead of cooking them all at once and having some get cold.
  • If your tortillas are a little stiff, warm them over a gas flame or in a dry skillet for 10 seconds before filling. They'll be pliable enough to fold without cracking.
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