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Grilled chicken quesadillas

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Grilled chicken quesadillas


1 package Azteca® tortillas

1 teaspoon paprika

1 teaspoon fresh chopped garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

6 (6–ounce} skinless, boneless chicken breast

1 small onion cut into 1 inch thick slices

1 small orange bell pepper cut into 1 inch thick wedges

6 ounces Monterrey jack cheese, shredded

Guacamole and sour cream, for serving


Bring tortillas to room temperature.

  1. Combine spices. Rub spices evenly over chicken and vegies; let stand 10 minutes.
  2. Arrange chicken, onions and bell pepper on grill rack coated with cooking spray.
  3. Cook vegetables 4 minutes on each side or until tender.
  4. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables.
  5. Let chicken stand 5 minutes; thinly slice chicken.
  6. Sprinkle 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over each tortilla.
  7. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
  8. Heat a large nonstick skillet over medium heat.
  9. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned.
  10. Repeat procedure with remaining quesadillas. Remove from heat, cut into wedges.
  11. Serve with guacamole and sour cream.

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