Chicken Quesadilla Recipe
Large grilled flour tortilla, stuffed with grilled chicken, onions, jalapeños, chipotle aioli & Monterey Jack. Served with sour cream, house-made guacamole & ranchero sauce.
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Ingredients
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Quesadilla Filling
Sides
Method
Preparation
- 1
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side or until cooked through and juices run clear. Remove from the grill and let rest.
- 2
Slice the Onions and Jalapeños
While the chicken is resting, thinly slice the onion and jalapeños. If you prefer less heat, remove the seeds from the jalapeños.
- 3
Prepare the Chipotle Aioli
If not using store-bought, mix together mayonnaise, minced garlic, lime juice, and chipotle powder in a bowl until well combined.
- 4
Shred the Chicken
Once the chicken has cooled, shred it into bite-sized pieces using two forks or your hands.
Cooking the Quesadilla
- 5
Assemble the Quesadilla
On one half of each flour tortilla, layer the grilled chicken, sliced onions, jalapeños, and Monterey Jack cheese. Drizzle with chipotle aioli.
- 6
- 7
Slice and Serve
Remove the quesadilla from the skillet and let it sit for a minute before slicing it into wedges. Repeat with remaining tortillas.
Serving
- 8
Plate the Dish
Serve the quesadilla wedges on a plate with a side of sour cream, house-made guacamole, and ranchero sauce for dipping.
