Chicken quesadilla is the perfect fast and easy snack or dinner solution on a busy weeknight. This fajita style chicken quesadilla covers all the necessary food groups without breaking the bank or risking flavor. Grill up some meat, add sour cream or make guacamole, the choice is yours.

Step 1: Prep the chicken and veggies.

This fajita style chicken quesadilla was stuffed with sauteed onions, bell peppers, grilled up chicken and a lot of cheese!

Start by slicing a red and orange bell pepper and a yellow onion. Feel free to use the bell pepper colors you prefer best.

Next, cube up chicken thighs into bite size pieces, drizzle some olive oil and generously season with Dad’s Taco seasoning.

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Step 2: Homemade cilantro cream.

This simple cilantro cream adds freshness and creaminess to this dish.

In a blender add equal parts mexican crema or sour cream and mayo. Additionally, add freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro.

Blend the ingredients together.

Step 3: Grill up the chicken quesadilla ingredients.

For this recipe, I used my griddle. If you don’t have one, grill or cook the ingredients in a cast iron skillet for same results.

Preheat the grill to a medium heat and drizzle some olive oil. Once the griddle is heated up, drop the veggies on first. Sprinkle some Dad’s All Purpose seasoning for flavor and allow the veggies to sauté to a soft but crunchy texture.

Next drop in the chicken. Make sure every chicken bite is laying flat on the griddle. After 1-2 minutes flip the pieces over. Continue flipping until the chicken bites reach an internal temperature of 165 degrees.

Mix the chicken and veggies together and remove everything off the grill.

Clean the griddle.

Step 4: Assemble the chicken quesadilla.

On the same griddle top, place a large flour tortilla followed by a generous layer of shredded chihuahua cheese on one half. Place the grilled chicken pieces and sautéed veggies over the cheese, drizzle some of the cilantro cream and cover with another layer of cheese. Close the quesadilla with another flour tortilla and allow the cheese to melt. 2-3 minutes and it’s time to flip the quesadilla. Grill the other side 2 minutes and this chicken quesadilla is ready to eat. Drizzle more of the homemade cilantro cream or homemade guacamole, sprinkle some freshly chopped cilantro and enjoy!

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Chicken Quesadilla

Chicken quesadilla is the perfect fast and easy snack or dinner solution on a busy weeknight. Enjoy dinner without breaking the bank.

Course Main Course, Snack

Cuisine Mexican

Keyword chicken quesadilla, quesadilla recipe, grilled chicken, mexican dish, fast and easy meal, fast and easy dinner, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2 People

Calories 1730kcal

Author Maciek Zurawski

Ingredients

Chicken Quesadilla Ingredients

• 1 lbs Chicken thighs
• 2 cups Chihuahua cheese
• 2 tbsp Dad's taco seasoning
• 1 tbsp Olive oil
• 4 Flour tortillas
• 1 Red bell pepper
• 1 Orange bell pepper
• 1 Yellow onion

Cilantro Cream Ingredients

• 1/4 cup Mexican crema or sour cream
• 1/4 cup Mayo
• 1 Lime
• 1 Chipotle pepper in adobo sauce
• Handful of cilantro

Instructions

• Start by slicing a red, orange bell pepper and a yellow onion.
• Cube up chicken thighs into bite size pieces, drizzle some olive oil and generously season with Dad'sTaco seasoning.
• In a blender add equal parts Mexican cream or sour cream and mayo. Additionally, add freshly squeezed lime juice, a chipotle pepper in adobo sauce and a handful of cilantro. Blend the ingredients together.
• Preheat the grill to a medium heat and drizzle some olive oil. Once the griddle is heated up, drop the veggies on first. Sprinkle some Dad'sAll Purpose seasoning for flavor and allow the veggies to sauté to a soft but crunchy texture.
• Next drop in the chicken. After 1-2 minutes flip the pieces over. Continue flipping until the chicken bites reach an internal temperature of 165 degrees.
• Mix the chicken and veggies together and remove everything off the grill.
• Place a large flour tortilla on the griddle and add a generous layer of shredded chihuahua cheese on one half.
• Place the grilled chicken pieces and sautéed veggies over the cheese, drizzle some of the cilantro cream and cover with another layer of cheese. Close the quesadilla with another flour tortilla and allow the cheese to melt 2-3 minutes and it’s time to flip the quesadilla. Grill the other side 2 minutes and this chicken quesadilla is ready to eat.

Nutrition

Calories: 1730kcal | Carbohydrates: 56g | Protein: 95g | Fat: 127g | Saturated Fat: 49g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 379mg | Sodium: 2756mg | Potassium: 948mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4152IU | Vitamin C: 166mg | Calcium: 338mg | Iron: 5mg

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