Becky's Cheesy Chicken Quesadillas

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Total Time
45mins
Prep
15 mins
Cook
30 mins

These are delicious! These quesadillas are filled with seasoned grilled chicken, a blend of Mexican cheeses, tomatoes, scallions and cilantro. I like to make these as a meal, but they could also be served as an appetizer. My husband and I always think we can eat one whole quesadilla each, but we always end up saving the rest for lunch the next day. My grandmother would say, "I guess your eyes were bigger than your stomach"! Well I say, "Here's to ambitious eyes, grandma!"

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Ingredients

Nutrition

Directions

  1. Chicken Preparation:.
  2. Preheat grill to medium-high heat.
  3. In a small bowl, combine seasonings.
  4. Pound chicken breasts to 1/2-inch thickness.
  5. Season both sides of chicken breasts.
  6. Grill chicken breasts for 8-10 minutes on each side or until cooked through.
  7. Allow chicken to cool for 10-15 minutes and then slice into thin pieces.
  8. Chicken may be broiled instead of a grilled per your preference.
  9. Quesadilla Assembly:.
  10. On two dinner plates, place one flour tortilla onto each.
  11. Sprinkle each evenly with 1/2 cup shredded cheese (1/4 cup on each).
  12. Arrange sliced chicken breast evenly attop each cheese layer.
  13. Cover each chicken layer with tomato slices (6 slices on each).
  14. Sprinkle each evenly with cilantro (1 tbs. on each) and scallions (1 tbs. on each).
  15. Sprinkle each evenly with remaining 1/2 cup shredded cheese (1/4 cup on each).
  16. Top with remaining two flour tortillas (one on each).
  17. Cooking the Quesadillas:.
  18. While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
  19. Brush 1 tbs. olive oil onto the griddle, covering the surface.
  20. Brush the remaining 1 tbs. olive oil onto the top exposed flour tortilla.
  21. Gently slide each quesadilla from each dinner plate onto the griddle (olive oil-less side down).
  22. Cook for 5-7 minutes or until bottom tortilla begins to brown.
  23. With a large spatula, gently but swiftly turn each quesadilla to brown other side.
  24. Cook for 5-7 minutes or until bottom tortilla begins to brown.
  25. Remove to a cutting board and allow to cool for 5 minutes.
  26. Slice into eighths.
  27. Serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole.
Most Helpful

4 5

*Made for Australia/NZ Swap #17* We fix quesadillas fairly frequently, so this went very quickly. I had an EXtremely large chicken breast, so just did 1, and added some pre-packaged rotisserie chicken pieces. Used 3 Roma tomatoes, and Bistro Taco packaged grated cheese. We, too, thought we could each eat 1, but wimped out on the last quarter(each), which Tom (the setter) TOTALLY enjoyed ! Topped with our usual quacamole and sour cream, was a quite filling meal. We DID add the sliced chicken on top of the scallions, although the recipe construction left that step out ! Other than maybe a little "kick" in flavor, these were very tasty and will be done often - in some form. Thanks MarthaSWB, for a nice Monday night meal.