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

Plant oriented items (veggies) build bodies well

November 25, 2016
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.

vzwjen's Review

June 08, 2014
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.

brighteyes8's Review

February 20, 2014
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.

johnandmeg's Review

September 03, 2013

ldblick's Review

August 25, 2013

Momtrepreneur's Review

August 21, 2013

Amy9876's Review

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

KJWB16's Review

July 19, 2013

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!

wandawsmith's Review

July 03, 2013
Easy, tasty. Any color bell pepper will do. My husband loved them too.