Grilled Chicken Quesadillas

Quesadilla - Blog

Wow … why did I never make these before?!  That is the question I asked myself after making these quesadillas.  They are ridiculously good and so easy.  In fact, they are so good, that Tim who doesn’t usually comment on food said after being stuffed and eating too much “why do you have to make these so good!”.

I was prompted to make quesadillas after going to a local mexican restaurant and ordering quesadilla that were really inedible.  They were full of grease and so disappointing.  I love quesadillas, good quesadillas that is, and thought well I’ll just make them at home.  I’m so glad I did as they have become a regular staple at our house.  You can easily switch out the chicken for grilled steak.  I hope you enjoy them as much as we did!

Pico de Gallo Chicken Quesadillas 


  •  2 tomatoes, diced
  • 1 onion, finely chopped
  • 2 limes, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breast grilled cut into strips
  • 1/2 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 4 (12 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream, for topping



1. In a small bowl, combine tomatoes, onion, lime   juice, cilantro, jalapeno, salt and pepper. Set aside.
2. Put 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
3. In a heavy skillet, heat one flour tortilla.   Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken   mixture. Sprinkle another 1/4 cup cheese over the chicken and top with   another tortilla. When bottom tortilla is lightly brown and cheese has   started to melt, flip quesadilla and cook on the opposite side. Remove   quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.Tip:  When flipping quesadilla put a dinner plate over the pan with the quesadilla and flip onto plate then just slide onto the pan to heat the other side!  Works like a charm!Source:

11 thoughts on “Grilled Chicken Quesadillas

  1. I love quesadillas, and you make it look very easy and tasty! You mention pico de gallo in the instructions but not in the ingredients; what is that anyway? We have snow here now so this recipe may be a bit too summery — on the other hand we could use a bit of summer!

    • Thank you Stefan. Give them a try and pretend the sun is shining brightly and the snow has melted! 🙂 They are really easy to make. Pico de gallo is actually a salsa. In the recipe the ingredients in #1 make up the Pico de gallo (tomatoes, onion, pepper, lime and cilantro). I grill all year even when we do have snow … burr …stay warm!

  2. Pingback: Chicken Quesadilla with fresh salsa « LauraLovingLife

  3. Pingback: Chicken Quesadillas « Stefan's Gourmet Blog

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