Grilled Chicken And Vegetable Quesadillas Recipe

Name: Grilled Chicken And Vegetable Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 (6-ounce) skinless, boneless chicken breast halves; 1 small onion, cut into 1/2-inch-thick slices; 1 small orange bell pepper, cut into 1/2-inch-thick wedges; Cooking spray; 3 ounces Monterey Jack cheese, shredded (about 3/4 cup); 4 (6-inch) flour tortillas; 1/4 cup reduced-fat sour cream

Servings: persons

1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
1 small orange bell pepper, cut into 1/2-inch-thick wedges
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
4 (6-inch) flour tortillas
1/4 cup reduced-fat sour cream

1
Preheat grill to medium-high heat.
2
Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3
Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4
Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5
Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.
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582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and more.

Yes, Grilled Chicken And Vegetable Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken And Vegetable Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions