Grilled Chicken Quesadilla

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 05/30/21
Chicken Quesadillas

OlgaMiltsova / Getty Images
Prep: 4 hrs
Cook: 10 mins
Total: 4 hrs 10 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1190 Calories
49g Fat
149g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1190
% Daily Value*
Total Fat 49g 63%
Saturated Fat 15g 75%
Cholesterol 70mg 23%
Sodium 1671mg 73%
Total Carbohydrate 149g 54%
Dietary Fiber 15g 52%
Total Sugars 11g
Protein 41g
Vitamin C 10mg 52%
Calcium 432mg 33%
Iron 8mg 44%
Potassium 889mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can prepare these quesadillas ahead of time and simply grill them up when you need them. They also make a great appetizer for any party. This recipe is also an excellent way to use up leftover grilled chicken!

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Ingredients

  • 8 ounces chicken tenders

  • 1/4 cup water

  • 2 tablespoons chopped cilantro

  • 1 jalapeño, sliced

  • 1 tablespoon fresh lime juice

  • 1 tablespoon olive oil

  • 1 red onion, cut into 1/4-inch thick slices

  • 1 eggplant, cut into 1/4-inch thick crosswise slices

  • 8 6-inch flour tortillas

  • 1/2 cup grated Monterey jack cheese

  • 1/2 cup grated sharp cheddar cheese

  • 2 tablespoons vegetable oil

  • Sour cream, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Place chicken tenders in shallow baking dish.

  3. Combine water, cilantro, jalapeno, lime juice, and olive oil in a blender. Blend until smooth and season to taste with salt and pepper.

  4. Pour marinade over chicken tenders, coating completely. Cover and refrigerate 4 hours.

  5. Preheat grill. Remove chicken from marinade and grill until cooked through, about 6 minutes.

  6. Brush onion and eggplant with oil, season with salt and pepper, and grill for about 4 minutes, turning occasionally.

  7. Wrap tortillas in foil and place on top rack of grill while you cook other ingredients.

  8. Mix cheeses together in a bowl.

  9. Remove chicken, vegetables, and tortillas from grill.

  10. Place about 1/4 cup of cheese on half the tortillas. Top with chicken, one slice of onion and one slice of eggplant.

  11. Top with another tortilla, as if you are making a sandwich.

  12. Place on grill and cook over low heat until cheese is melted and tortillas are golden brown.

  13. Cut into quarters and serve with sour cream.