This grilled chicken quesadilla is loaded with sautéed bell peppers and onions, tender grilled chicken, and a generous mix of cheddar and mozzarella for a gooey, flavorful interior and a golden, crisp tortilla exterior.
Why this recipe works
Quesadillas are an easy, satisfying option for lunch or dinner, and grilling them elevates the texture and flavor. Cooking these quesadillas on a hot grill crisps the tortilla nicely while allowing the cheeses to melt into a rich, creamy filling combined with peppers, onions, and seasoned chicken.
One of the best things about quesadillas is their flexibility. Use your preferred fillings — even a simple cheese-only quesadilla is delicious — and adapt seasonings and cheeses to suit your taste.
Ingredients you will need
Measurements, a printable ingredient list, and full instructions are provided in the recipe card at the end of this post.
Ingredient info and substitution suggestions
Cheese – A blend of cheddar and mozzarella gives both flavor and stretch. Other great melting cheeses include Oaxaca, Chihuahua, Monterey Jack, or Pepper Jack. For best melt and texture, shred cheese from a block rather than using pre-shredded bags, which often contain anti-caking agents that can inhibit melting.
Chicken – Rotisserie chicken is a convenient shortcut if you prefer. Grilling your own breasts lets you control the seasoning and yields juicy, flavorful slices.
Fillings – Red bell pepper, red onion, and green onion are classic additions. For more heat or texture, try jalapeños, poblano or serrano chiles, corn, or black beans.
How to make a grilled chicken quesadilla
Step-by-step photos and notes are included below to help you visualize the process. Scroll to the printable recipe card for exact measurements and the full ingredient list.
- Spray grill grates lightly with cooking spray and preheat the grill to 300°F.
- Pat chicken breasts dry, butterfly them, and cut in half to create thinner cutlets.
- Season the chicken with garlic salt and black pepper. Grill until cooked through, then slice into thin (about 2-inch) strips and set aside.
- Grill the bell pepper and onion: cut the pepper in half, remove pith and seeds, and slice the onion into thick rings. Once charred and tender, chop the vegetables and set aside.
- Place a tortilla on a wire rack or flat surface. Add a handful of shredded cheese to one half of the tortilla, spreading it to cover that side.
- Top the cheese with grilled chicken strips, chopped bell pepper, red onion, and sliced green onions.
- Add another layer of cheese over the fillings to help everything bind together as it melts.
- Fold the tortilla in half to enclose the filling, creating a half-moon shape.
- Place the folded tortilla on the preheated grill and cook for 3–5 minutes, until the cheese begins to melt and the bottom browns.
- Flip the quesadilla and grill for another 2–4 minutes until both sides are golden brown and the cheese is fully melted. Flip more than once if needed to achieve even browning.
- Transfer the finished quesadilla to a cutting board and slice into four triangles. Serve hot.
Frequently asked questions & expert tips
Yes. Flour tortillas are sturdier and tend to hold fillings better when grilling, but corn tortillas work as well—double them up for extra strength and easier handling on the grill.
Serving suggestions
Serve grilled chicken quesadillas with guacamole, salsa fresca, sour cream, or a corn salsa. They also pair nicely with black beans, refried beans, or a side of rice for a more substantial meal.
More related recipes
- Quesados
- Carne Asada
- Mexican Corn
- Beef Enchiladas
- Mexican Chicken Casserole
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Grilled Chicken Quesadilla
IMPORTANT – Helpful FAQs and tips are included above in the post. Refer back to them if needed.
Ingredients
- 4 extra large flour tortillas 12 inch tortillas
- 3 pounds boneless skinless chicken breasts
- 1 Tablespoon garlic salt
- 2 teaspoons black pepper
- 1 medium red bell pepper chopped
- 1 small red onion chopped
- ½ cup green onions sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Things you’ll need
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Grill
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Fish turner or large flat spatula
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Wire cooling rack or wire rack
Before you begin
- A flat top grill works especially well for quesadillas.
- Let shredded cheese sit at room temperature briefly so it melts more easily.
- Keep the grill around 300°F so the tortilla browns without overcooking before the cheese melts.
Instructions
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Spray grill grates with cooking spray. Preheat the grill to 300°F.
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Pat chicken breasts dry, butterfly, and cut in half for thinner cutlets.
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Season chicken with garlic salt and black pepper. Grill until cooked through, then slice into 2-inch strips and set aside.
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Grill the bell pepper and onion until tender and slightly charred, then chop.
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Place a tortilla on a wire rack and spread a handful of cheese over one side.
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Top the cheese with chicken, bell pepper, red onion, and green onion.
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Cover the fillings with more cheese.
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Fold the tortilla over to enclose the filling.
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Grill the folded tortilla for 3–5 minutes until the underside browns and the cheese begins to melt.
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Flip and grill another 2–4 minutes until both sides are golden and the cheese is fully melted.
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Remove, slice into 4 triangles, and serve warm.
Nutrition
These recipes are tested on conventional gas ovens and stovetops. Oven and appliance performance can vary; consider using an oven thermometer and adjusting cooking times when needed.