Grilled Chicken Quesadilla

By Derrick Riches

Updated 12/07/18

Grilled Chicken Quesadillas
juanmonino/Getty Images
Ratings
  • Total: 4 hrs 10 mins
  • Prep: 4 hrs
  • Cook: 10 mins
  • Yield: Serves 4

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!

Ingredients

  • 8 ounces chicken tenders
  • 4 slices red onion (1/4-inch-thick)
  • 4 slices eggplant (1/4-inch-thick crosswise slices)
  • 8 6-inch-diameter flour tortillas
  • 1/2 cup Monterey Jack cheese (grated)
  • 1/2 cup sharp cheddar cheese (grated)
  • 1/4 cup water
  • 2 tablespoons fresh cilantro (chopped)
  • 1 jalapeno chili (sliced)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil (more or less)
  • Sour cream (for serving)

Steps to Make It

  1. Place chicken tenders in shallow baking dish.

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

  3. Preheat Grill.

  4. Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and olive oil in a blender. Blend until smooth and season to taste with salt and pepper.

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

  6. Brush the onion and eggplant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally.

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

  8. Mix cheeses together in a bowl.

  9. Remove everything from the grill.

  10. Place about 1/4 cup of cheese on half the tortillas.

  11. Top with chicken, one slice of onion and one slice of eggplant.

  12. Top with another tortilla, as you would make a sandwich.

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

  14. Cut Grilled Chicken Quesadillas into quarters and serve with sour cream.