/ Saturday, May 8, 2010 / 15 Comments / , , , ,

Grilled Chicken Quesadillas

It’s here again, tomorrow is Mothers day. So, I guess a very “Happy Mothers Day!” greetings is in order here for all you wonderful moms out there! Have a great day with your family! :-)

So, using the same grilled chicken recipe that I posted yesterday, I made some Grilled Chicken Quesadillas served with guacamole. The quesadillas are filled with the grilled chicken, grilled corn kernels, and topped off with Monterey Jack cheese. Just remember to lightly brush the tortillas with oil before grilling. The quesadillas will turn out just fantástico and delicioso! :-)

Grilled Chicken Quesadillas
(Printable Recipe)


6 (about 7-8 inches in diameter) Fresh Tortillas
3 Pcs Grilled Chicken Breasts, thinly sliced
3 Ears Fresh Sweet Corn, husked
300 g Monterey Jack Cheese, grated
4 Tbsp of Marinate (mixed with 2 Tbsp of Peanut Oil)

Grilled Chicken Breast
3 Pcs (about 530g) Chicken Breasts, boneless

3 Tbsp Lime Juice (2 Limes)
2 Thai Bird’s Eye Chilies, finely chopped
2 Tbsp Finely Chopped Mint Leaves
3 Tbsp Finely Chopped Cilantro
1 ½ Tbsp Fish Sauce
¼ Cup Peanut Oil, or Vegetable Oil


In a medium bowl whisk all the marinade ingredients until emulsified. Reserve about 4 Tbsp and set aside. Place the chicken pieces in a large resalable bag and pour in the marinade. Turn the bag to distribute the marinade and refrigerated for about 4 to 5 hours.

Preheat the grill for direct cooking over medium heat. Grill the corn with the lid closed for about 10 minutes or until the corn is browned in spots, turning as needed. Remove from the grill and allow the corn to cool, then cut the corn kernels off the cobs.

Grill the chicken with the lid closed for about 5 to 6 minutes each side. Remove from the grill and allow the chicken to cool slightly before slicing.

Make sure the cooking grates are clean and remain at direct medium heat. Lay the tortillas on a work surface, evenly fill with chicken slices, grilled corn kernels and top with Monterey Jack cheese over half of each tortilla. Fold the empty half of each tortilla over the filling and press down firmly. Brush the tortillas lightly with the oil from the reserved marinate mixture.

Grill the quesadillas for about 3 minutes on each side. Transfer the quesadillas to a cutting board and cut into half. (2 wedges) Serve immediately with the guacamole.

Serves 4

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  1. you have a lovely blog with very lovely food. I wished I had found you earlier. The quesadilla sandwich looks amazing. :)

  2. Arrrrgggghhh....I was just watching Nigella Lawson's Quesadilla on Youtube just now and here you give me a Quesadilla recipe. I should make this, love the charred lines, gorgeous!

  3. great looking quesadilla...love the addition of the corn!

  4. that looks wonderful as well as the guacamole!!

  5. Ooo...I love quesadillas. That marinade sounds really good, too.

  6. Delicious and it is making me hungry :p Happy Mother's Day Angie, have a great day with your loved ones :)

  7. Wow it looks so good, tgif and chilis serving quesadillas can now move aside ;)
    Happy Mom's Day ;)

  8. quesadillas! what a great easy-meal solution that i always forget about! they look amazing, but then again your photos are always fantastic. :)

  9. Good looking quesadillas!

  10. What a simple and delicious meal you've created. Mm. Quesidillas can never go wrong!

  11. Those quesadillas look fantastic!!

  12. I posted some beer & wine pairing suggestions with this yummy dish on my blog at http://ancientfirewineblog.blogspot.com/2010/05/pairings-with-grilled-chicken.html.

    Thank you for a recipe that will be on next week's menu!


  13. Looks great! what recipe do you use for your guacamole?

  14. @Jason Phelps: Great! Thanks for the link.

  15. @The Cilantropist: Just click on the "Guacamole" for the recipe.



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