Grilled Chicken Quesadillas


(Serves 4)

3 large chicken breasts3 tbsp. salt
3 tbsp. black pepper
3 tbsp. paprika

1 tbsp. lemon pepper
¼ tsp. cayenne pepper (optional)
¼ tsp. white pepper
6 tbsp. sugar
2 tbsp. garlic powder

2 tbsp. dry mustard
1 onion
2 jalapenos
1 each – red, yellow and orange bell pepper
20 mushrooms1 – 7 oz. can diced green chilis1 – 6.5 oz. can sliced black olives

2 lbs. Mexican blend cheese
Sour Cream
Guacamole (see recipe on website)

1 cup mayonnaise
2-3 tsp sriracha sauce

8 Flour tortillas
Olive Oil


  1. Slice chicken in half and then into strips.
  2. In a small bowl, mix together salt, black pepper, paprika, lemon pepper, cayenne
  3.  pepper, white pepper, sugar, garlic powder and dry mustard.
  4. Season chicken with spice mixture made above. Refrigerate chicken for at least 1 hour.
  5. Heat outdoor grill to 350-375 degrees
  6. Prepare guacamole
  7. Prep Remaining Ingredients
    ⦁ Remove seeds and stem from jalapenos, slice
    ⦁ Dice bell peppers
    ⦁ Dice onions
    ⦁ Slice mushrooms
    ⦁ Drain green chilis
    ⦁ Drain black olives
  8. In a small bowl, mix together mayo and siracha sauceGrill chicken, onions, bell peppers, jalapeno peppers, and mushrooms, drizzle with olive oil as necessary while they cook. Grill until done.
  9. Lightly brush olive oil on one side of the flour tortillas and place oiled side down on to grill
  10. Layer the following ingredients on top of the flour tortilla
    ⦁ Cheese
    ⦁ Chicken
    ⦁ Mushrooms
    ⦁ Onions
    ⦁ Bell Peppers
    ⦁ Jalapeno Peppers
    ⦁ Cheese
  11. Place a tortilla on top and lightly brush it with olive oil.
  12. Check the bottom tortilla, when lightly golden brown flip the tortilla and cook until cheese is melted and this side of the flour tortilla is lightly golden brown.
  13. Remove from grill
  14. Top with black olives, green chilies, guacamole, sour cream and sriracha aioli.
  15. Slice each tortilla into 8 pieces.

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