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5.0 from 6 votes

Grilled Chicken Quesadilla

You just can’t beat a classic chicken and cheese quesadillas! These Grilled Chicken Quesadillas are packed with tender, flavorful chicken and thick, melty cheese. Packed with over 34 grams of protein and perfect for loading up with all your favorite toppings! 

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 408 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 lb. boneless chicken breasts
  • 2 Tbsp fresh lime juice (30g)
  • 2 Tbsp olive oil (30g)
  • 1/4 cup taco seasoning
  • 8 flour tortillas regular size (approx 7-8" diameter)
  • 2 cups shredded Mexican cheese (224g)
Optional for serving:
  • shredded lettuce
  • red onion finely diced
  • salsa or pico de gallo
  • sour cream

Instructions

    Cup of Yum
  1. Add the chicken, olive oil, lime juice and taco seasoning to a large ziploc bag. Rub the marinade all over the chicken and place in the fridge for 30 minutes (up to 24 hours).
  2. Grease a pan, preferably grill pan or cast iron skillet, or grill grates if using a grill (see notes for cooking in Crockpot instead). Set to medium-high heat.
  3. Discard remaining marinade, add chicken and cook undisturbed for 7 minutes. Flip, cook for another 5-7 minutes or until chicken is cooked through (165F internal temperature or no longer pink when you cut down the middle). Reduce heat as needed.
  4. Once done, remove chicken from heat and transfer to a cutting board. Let rest for 5 minutes before slicing. Then chop into small cubes against the grain or however size you wish.
  5. Assemble quesadillas: For each tortilla, on one half side, sprinkle 2 tablespoons (14g) cheese, a heaping 1/2 cup of chicken (98g) then 2 tablespoons cheese. Fold the other tortilla half over and press gently.
  6. Heat a skillet over medium heat. Spray with nonstick spray or add a little oil if you want to get the tortillas crispier. Place two quesadillas in the skillet with the folded edge running down the center. Use a spatula to press down along the edges to help seal everything in place. Sear on each side for 2-3 minutes or until golden brown.
  7. Remove from heat and transfer quesadillas to a cutting board. Cool for a few minutes then cut into 3 triangles with a pizza cutter or knife.
  8. Serve Mexican style with sour cream, lettuce and tomato or with your favorite sauce and enjoy!

Notes

  • Chicken: Instead of grilling the chicken, you can make this more hands off by using the Crockpot to make shredded chicken! Just throw the chicken into the Crockpot with all the marinade ingredients. Cook on high for 2-3 hours or low for 4-5 hours, until chicken is easily shreddable, then shred with two forks!
  • Instead of grilling the chicken, you can make this more hands off by using the Crockpot to make shredded chicken! Just throw the chicken into the Crockpot with all the marinade ingredients. Cook on high for 2-3 hours or low for 4-5 hours, until chicken is easily shreddable, then shred with two forks!
  • Tortillas: I used regular flour tortillas (Great Value brand). You can use high fiber tortillas for more fiber or sun dried tomato tortillas for more flavor (any of your favorite tortillas work)!
  • I used regular flour tortillas (Great Value brand). You can use high fiber tortillas for more fiber or sun dried tomato tortillas for more flavor (any of your favorite tortillas work)!

Nutrition Information

Serving 1quesadilla Calories 408kcal (20%) Carbohydrates 26g (9%) Protein 34.4g (69%) Fat 18.5g (28%) Saturated Fat 8.2g (41%) Polyunsaturated Fat -3g Cholesterol 107.5mg (36%) Sodium 720.9mg (30%) Fiber 1g (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 408

% Daily Value*

Serving 1quesadilla
Calories 408kcal 20%
Carbohydrates 26g 9%
Protein 34.4g 69%
Fat 18.5g 28%
Saturated Fat 8.2g 41%
Polyunsaturated Fat -3g -18%
Cholesterol 107.5mg 36%
Sodium 720.9mg 30%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.