Grilled, marinated chicken with a flour tortilla on a bed of Spanish rice topped with our delicious queso. Served with a chilled mixed green salad topped with our house-made fresh, pico de gallo.

In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.

Grill the Chicken

Cook Spanish rice according to package instructions and set aside.

Prepare the Spanish Rice

Warm the flour tortillas on the grill for about 1 minute on each side. On each tortilla, place a scoop of Spanish rice, sliced grilled chicken, and pour queso cheese on top.

Assemble the Dish

In a bowl, combine mixed greens, diced tomato, diced onion, and chopped cilantro. Toss with your choice of dressing.

Prepare the Salad

Plate the quesadilla chicken on a bed of Spanish rice, serve with the chilled mixed green salad on the side.

queso chicken (new)

Recipe information

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