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Grilled Chicken Quesadillas

Published: March 1, 2009
Photo by John and Tanya Bäck
Folding large tortillas in half around the filling makes a quesadilla that’s much less likely to drip cheese onto the flames. You can also make these tortillas with a dollop of refried beans or black beans in place of the chicken.

Makes 12 quesadillas, serves 4 to 6.

What you Need:

  • 12 large flour tortillas, at room temperature
  • Olive oil
  • 2 cups cooked chicken, diced small
  • 1½ cups grated sharp cheddar, jack or pepper jack cheese
  • 3 scallions, chopped fine
  • Salsa
  • Sour cream


1. Preheat a gas grill on high for 10 minutes with the lid closed, then turn it down to medium, or build a medium charcoal fire.

2. To make each quesadilla, brush one side of a tortilla with olive oil. Flip it over, and on the un-oiled side, sprinkle some chicken, cheese and scallion. Put a scant teaspoon of salsa in the middle of the filling, and fold the tortilla in half.

3. Lay on grill and cook for about 1 minute, then carefully flip with a large spatula and cook for another 1-2 minutes, until the exterior is browned and cheese is melting. Remove to a platter and keep warm.

4. Serve with salsa and sour cream.

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