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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.
Check out my Leftover Chicken Pot Pie Biscuits for another tasty recipe.
Table of Contents
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.
Recipe Tip
Chicken breast is a leaner substitute for thighs. Remove the meat at 160 degrees and let it rest. This will ensure a tender and juicy chicken breast.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Homemade cilantro crema.
This simple cilantro crema adds freshness and creaminess to this dish.
In a blender add equal parts mexican crema or sour crema and mayo, 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.
Related Mexican Inspired Recipes:
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. Cover the ingredients with the other half of the tortilla and cook for 2-3 minutes per side until crispy and golden brown. Drizzle more of the homemade cilantro cream or homemade guacamole, sprinkle some freshly chopped cilantro and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Chicken Quesadilla
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 with olive oil and generously season with Dad'sTaco seasoning.
- In a blender add equal parts Mexican crema or sour cream and mayo, 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 with olive oil. Once the griddle is heated up, drop the veggies on first. Season with Dad's All Purpose seasoning and cook until soft.
- Next drop in the chicken. After 1-2 minutes flip the pieces over. Continue flipping until the chicken reaches 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 to one half.
- Place the grilled chicken pieces and sautéed veggies over the cheese, drizzle with the cilantro crema and cover with another layer of cheese. Flip the other half of the tortilla over the filling.
- Cook for 2-3 minutes on each side, until crispy and golden brown.
