Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
Serves 4 (serving size: 2 quesadilla wedges and 1 tablespoon sour cream)

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

ldblick's Review

August 25, 2013

Goodfoodlover's Review

May 11, 2013

Momtrepreneur's Review

August 21, 2013

KOrpilla's Review

June 10, 2013
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.

KJWB16's Review

July 19, 2013

Whygal's Review

May 07, 2013
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.

BrigitteR's Review

May 01, 2013
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.)

KarenWard's Review

April 30, 2013
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 :)

Amy9876's Review

August 12, 2013
My husband and I loved this recipe! Easy and delicious. Will definitely make again.

cmiller0401's Review

July 19, 2013
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!