Description
A flavorful and quick grilled chicken quesadilla with seasoned vegetables, dual cheeses, and a spicy ranch drizzle, served in warm flour tortillas for a satisfying weeknight meal.
Ingredients
2 tbsp + 1 tbsp – Extra Virgin Olive Oil
1½ lbs – Chicken Breasts
2 tbsp – Taco Seasoning
1 – Red Bell Pepper
1 bunch – Broccolini
1 small – Red Onion
¼ cup chopped – Cilantro
1 cup – Cheddar Cheese
1 cup – Pepper Jack Cheese
4 (12-inch) – Flour Tortillas
Jalapeño Ranch – To Taste
Instructions
Pat chicken breasts dry with paper towels.
Drizzle with 1 tablespoon olive oil. Rub taco seasoning evenly across chicken.
Heat a grill or skillet over medium-high heat. Cook chicken 6-7 minutes per side until cooked through; let rest before slicing.
Slice grilled chicken into thin strips.
In the same skillet, add 1 tablespoon olive oil. Cook sliced red onion, red bell pepper, and blanched broccolini 2-3 minutes until tender-crisp. Stir in cilantro.
Place flour tortillas on a plate. Sprinkle ½ cup cheddar and ½ cup pepper jack on each. Add ⅓ cup grilled chicken and ⅓ cup sautéed veggies to each tortilla.
Fold tortillas in half. Cook over medium heat 3-4 minutes per side until golden and crispy. Serve with jalapeño ranch drizzle.
Notes
Use avocado oil instead of olive oil for higher smoke point.
Thighs can be used for more moisture.
Replace bell pepper with poblano if desired.
Shallots can substitute red onion for a milder flavor.
Swap cilantro with fresh parsley if needed.
Try mozzarella or vegan cheese if avoiding cheddar.
Use whole wheat or corn tortillas as alternatives.
Make-ahead jalapeño ranch for faster assembly.
Ensure tortillas are dry before cooking to avoid sogginess.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Grilling and Stovetop Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 750
- Sugar: 5g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 15g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg