Dan Goldberg
Total Time
35 Mins
Yield
Makes 4 servings

Grilling adds a mildly smoky note, the perfect complement to big flavors like lime, cilantro, and chile. Plus there's no dirty skillet to clean. Serve these chicken quesadillas with store-bought pico de gallo or other salsa. Or, if you have a little more time, make our fresh Pico de Gallo.

How to Make It

Step 1

Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.

Step 2

In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.

Step 3

Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.

Step 4

Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve.

Step 5

Slice each quesadilla into wedges and serve with salsa on the side.

Step 6

Note: Nutritional analysis is per serving.

Step 7

Dress it up: Turn this everyday recipe into fun party fare by setting up a quesadilla bar with assorted fillings for your guests to choose, then grill their customized quesadillas to order. Some of our favorite fillings:

Step 8

Cheeses: Try shredded Monterey jack, cheddar, or goat cheese.

Step 9

Meats and seafood: Set out platters of grilled chicken, steak slices, bacon, and cooked shrimp.

Step 10

Vegetables: Round it out with canned black or pinto beans (rinsed and drained); grilled corn, peppers, summer squash, zucchini, and onions; and sliced fresh green onions.

Step 11

Sauces: Serve with the chipotle-lime sauce, pico de gallo, guacamole, and sour cream.

Ratings & Reviews

AmyInChicago's Review

MattyWalt
August 26, 2012
N/A

Jeanettesparky's Review

curliegirlie11
July 25, 2012
Quick and tasty. Hit the spot with my honey, of 50 yrs,who's especially fond of spicy Mexican flavor and Italian dishes. I used left over chicken and it is still delicious! To do as a quick use of leftover chicken, I mixed the chilpote sauce with the chicken heated it up in the microwave placed it in a skillet on top of a large burrito on the stovetop, put the cheese on top grilled the tortilla and folded it in half to finish melting the cheese.

vickilu's Review

Jeanettesparky
June 20, 2012
Excellent. I used turkey cutlets, cut into strips before cooking and made this in minutes. My 11 y/o niece made them with me the next day and was impressed that she could make them for a snack in no time.

MattyWalt's Review

Brooke1
September 01, 2011
N/A

cjontig's Review

AmyInChicago
April 01, 2011
The best quesadillas I have had! I love the spice so make sure you have plenty of sour cream on the side.

Brooke1's Review

cjontig
December 10, 2010
I used flour tortillas and heated them on the stovetop. They were SO flavorful!

curliegirlie11's Review

vickilu
May 04, 2010
This recipe was delicious. Made it for Cinco de Mayo last year, and will do so tomorrow as well. The only hard part I found was flipping the quesadillas on the grill, because we used large flour tortillas. Other than that, they were delicious!!