Chicken grilled cheese quesadilla (Printable Version)

A tasty dish featuring grilled chicken, melted cheddar and Monterey Jack with sautéed peppers and onions.

# List of Ingredients:

→ Filling

01 - 2 cups cooked grilled chicken breast, sliced or shredded
02 - 1 cup shredded cheddar cheese
03 - 1 cup shredded Monterey Jack cheese
04 - 1 red bell pepper, thinly sliced
05 - 1 small onion, thinly sliced
06 - 1 tablespoon olive oil
07 - ½ teaspoon ground cumin
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper

→ Assembly

11 - 4 large flour tortillas (10-inch)
12 - 1 tablespoon butter or additional olive oil for cooking

# How-To Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced bell pepper and onion; sauté for 4 to 5 minutes until softened. Stir in ground cumin, smoked paprika, salt, and black pepper. Remove mixture from the skillet and set aside.
02 - Wipe the skillet clean with a paper towel to remove any residue.
03 - Lay one tortilla flat. On half, layer ½ cup grilled chicken, one-quarter of sautéed peppers and onions, ¼ cup cheddar cheese, and ¼ cup Monterey Jack cheese. Fold tortilla in half to enclose filling. Repeat with remaining tortillas and fillings.
04 - Melt butter or drizzle olive oil in the skillet over medium heat. Cook each quesadilla for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is fully melted.
05 - Transfer cooked quesadillas to a cutting board. Allow resting for 1 minute, then slice into wedges. Serve warm.

# Expert Suggestions:

01 -
  • The cheese melts into every corner while the tortilla turns golden and crispy, creating this perfect contrast you won't stop craving.
  • It comes together in 30 minutes flat, making it ideal for weeknight dinners or when friends show up unexpectedly.
  • You can load it however you want—add jalapeños if you like heat, swap cheeses, pile on extras without guilt.
02 -
  • Don't overstuff—it's tempting to pile everything in, but restraint here means the quesadilla stays together and cooks evenly instead of falling apart or having cold pockets.
  • Medium heat is non-negotiable; too high and the outside burns before the cheese inside has finished melting, too low and it just sits there getting rubbery.
03 -
  • Slice your peppers and onions as thin as you can without losing your mind—they cook faster and distribute more evenly, creating better flavor in every bite.
  • If your tortillas are slightly dry, run them under cool water for just a second before using them; they'll be more pliable and less likely to crack when you fold.
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