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Grilled Chicken Quesadilla

Grilled Chicken Quesadilla with Zesty Jalapeño Ranch Delight

This Grilled Chicken Quesadilla with Jalapeño Ranch is a flavorful twist perfect for gatherings, full of succulent chicken and zesty veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 quesadillas
Course: Lunch
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, skinless chicken breasts Can substitute with thinly sliced grilled steak
For the Vegetables
  • 1 cup Bell pepper Can substitute with zucchini
  • 1 cup Broccolini Regular broccoli can be used
  • 1 medium Red onion Green onions can be substituted
For Flavor Enhancement
  • 1 tablespoon Taco seasoning Homemade version can also be used
For the Cheese
  • 1 cup Shredded sharp cheddar Mozzarella can be used for a milder taste
  • 1 cup Pepper jack cheese Optional for classic flavor
For the Tortillas
  • 4 pieces Flour tortillas (12-inch) Can substitute with corn tortillas for gluten-free
For Freshness
  • 2 tablespoons Green onions Optional topping
  • 2 tablespoons Cilantro Optional if not a fan
For the Jalapeño Ranch
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter option
  • 1/2 cup Sour cream Substitute with a dairy-free option if needed
  • 1 teaspoon Onion powder Garlic powder is a tasty substitution
  • 2 tablespoons Lime juice Can substitute with lemon juice
  • 1 medium Jalapeño Adjust to taste
  • 2 tablespoons Cilantro Fresh for best flavor; omit if not a fan

Equipment

  • Grill
  • mixing bowl
  • blender
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat the grill to high heat, around 400°F (200°C), and brush grates with olive oil.
  2. Pat chicken dry, drizzle with olive oil, and coat with taco seasoning.
  3. In a bowl, mix bell pepper, broccolini, and red onion with olive oil and taco seasoning.
  4. Grill the chicken and veggies for 3-6 minutes until cooked; chicken reaches 165°F (75°C).
  5. Blend mayo, sour cream, onion powder, taco seasoning, cilantro, jalapeño, and lime juice to make the ranch.
  6. Slice the chicken and chop the veggies once cooled.
  7. Layer cheese, chicken, and veggies on half of each tortilla, fold and brush with olive oil.
  8. Grill the quesadillas on medium-low for 3-5 minutes until golden and cheese is melted.
  9. Slice and serve with jalapeño ranch on the side.

Nutrition

Serving: 1quesadillaCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 40mgCalcium: 25mgIron: 10mg

Notes

Perfect for busy nights or gatherings, these quesadillas can be customized for dietary preferences.

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