Loved this recipe! Easy to make and the flavors were wonderful. We didn't change a thing. My husband and 10year old son enjoyed it as well. Served it with the tomato and avocado salad that was shown with it in the magazine. VERY good! Enjoy!
Grilled Chicken and Vegetable Quesadillas
hockeymomof2 Posted: 04/20/13
KOrpilla Posted: 06/10/13
I used smoked paprika and the dish was outstanding, even though I forgot to add the sour cream. The tomato/avocado salad was fantastic. Love love love this dish.
wandawsmith Posted: 07/03/13
Easy, tasty. Any color bell pepper will do. My husband loved them too.
KarenWard Posted: 04/30/13
Made these tonight with a couple of additions. I added a sprinkle of black beans out of the can and corn cut from the cob. I whipped up some guacamole and salsa for a garnish. They were pretty yummy almost too good to stop at the recommended serving size :)
Whygal Posted: 05/07/13
I made these quesadillas last night but added a few spears of chopped grilled aspargus for a bit of additional color. I also chopped the vegetables and grilled them in my grill wok as I find this is easier for me rather than chopping up hot veggies. The rub on the chicken was excellent. It was a quick and easy meal which I would not hestitate to make for family and friends. I served it with the Orzo, Corn and Roasted Pepper Salad from the July 2005 CL issue.
daneanp Posted: 06/05/13
Really good and super easy for a weeknight meal. I smashed up an avocado to go with the sour cream. Next time a bit of chopped cilantro will go into the grilled onion/pepper mix. Maybe even some diced grilled jalepeno for a little fire.
JulieRae97 Posted: 06/03/13
Quick, easy, and sooooo delicious. Even Logan ate it!
BrigitteR Posted: 05/01/13
I really enjoyed this recipe, it was very flavorful and the peppers added a sweetness that balanced well with the chicken. I didn't want to cook the chicken so I purchased pre-grilled Foster Farm South Western seasoned chicken. I also don't own a grill or a grill pan so I put the peppers and the onions in raw and they cooked as the cheese melted. For the tortilla I used a flour and flaxseed one made by Mission that I found at Winco. Even my husband liked it, which is saying something. (I had to cook it with just chicken and cheese. He doesn't like onions or bell peppers.)
IoneTaylor Posted: 05/11/13
This is a great weeknight meal and really delicious! I used leftover rotisserie chicken and substituted pepper jack cheese to add a little spiciness to make up for the unseasoned chicken.
megdkel Posted: 05/14/13
My husband and I had these for dinner last night (minus veggies for him, and only onions for me because it's what we had in the house). They were delicious and we will be using the rub for the chicken again in other things, I used smoked paprika and it was perfect!
cmiller0401 Posted: 07/19/13
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!
Amy9876 Posted: 08/12/13
My husband and I loved this recipe! Easy and delicious. Will definitely make again.
brighteyes8 Posted: 02/20/14
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.