Description
Easy and delicious grilled chicken quesadillas cut into triangles for perfect handheld party food.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 6 large flour tortillas (10-inch)
- 3 cups shredded Mexican cheese blend (or combination of cheddar and Monterey Jack)
- 1 medium bell pepper, diced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 jalapeño peppers, seeded and minced (optional)
- 2 tablespoons butter, melted
- Sour cream for serving
- Guacamole for serving
- Salsa for serving
Instructions
- Pat the chicken breasts dry and rub with olive oil and spice mixture. Let rest for 15 minutes.
- Preheat the grill and grill the chicken for 6-7 minutes per side until cooked through. Let rest then dice.
- Combine diced bell pepper, red onion, cilantro, and jalapeños in a bowl.
- Assemble quesadillas by adding cheese, chicken, and vegetable mixture between tortillas.
- Cook quesadillas in skillet over medium heat, brushing with butter and flipping once until golden brown.
- Cut into triangles and grill for extra smokiness and crispiness.
Notes
For best results, do not overstuff your quesadillas and control the cooking heat.
Nutrition
- Serving Size: 1 triangle
- Calories: 145
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg