Grilled Chicken and Vegetable Quesadillas are a family favorite and table-ready in only 40 minutes. For spicier quesadillas, add a grilled jalapeno to the veggie mix.
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
1 small orange bell pepper, cut into 1/2-inch-thick wedges
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
4 (6-inch) flour tortillas
1/4 cup reduced-fat sour cream
How to Make It
Preheat grill to medium-high heat.
Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.
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I feel that there are not enough vegetables in many of these recipes. Take out 1/2 of the starchy grains and fill with beans, mushrooms and more onions and celery. ..then a person fills up with more vitamins and good fibre. Many of the health gurus are telling us to cut down on breads, pastas, cereals as they age cells and cause inflammation in the body. Yes, for taste we need a few sometimes...sparingly, as in one serving a day, like dessert, rather than as the staple of life. Picky eaters have to face the fact that for health, taste is not everything.
Even the picky eaters in the house loved these. Made exactly per recipe (added only mushrooms to the grilled veggies) and they were OUTSTANDING! Would suggested making chicken and veggies ahead of time (perhaps the day before) if you want this to be a weekday meal because it can be time consuming. Allows you to leave out onions or peppers for the people who don't like them. Family is already asking when we will have these again.
Loved this. Turned it into a vegetarian dish by subbing 1 can of black beans for the chicken and using smoked spanish paprika as many others have suggested. The smoky flavor really gives it a meaty feel. Did not have a grill, so sauteed the veggies and spices in olive oil, then added the beans and cooked until heated. Made the rest as directed. Served with Cholula Chipotle hot sauce and small dollop of creme fraiche. Divine.
This was amazing, all of it. We used smoked paprika instead of regular paprika, and I highly recommend that alteration. The spice combination for the chicken was particularly great--I think I will use it from now on whenever I season chicken for a Mexican dish!