In my ongoing quest for what can be done on a grill instead of firing up the stove or oven during these heat-laden weeks before fall creeps in with some relief, it struck me that even the simplest of recipes are grill-capable. In this case I’d say ‘grill-worthy’ because the element making these quesadillas special are the grilled vegetables and chicken. A step at the end of their grilling makes an easy transition into a smoky, cheesy quesadilla which takes little effort or time.
When originally considering this idea I was thinking of a vegetarian option of summer vegetables. They still can be made with vegetables only however I’ve been loving the quick grilled chicken breasts so much since they are so juicy, I couldn’t resist adding them in to get some protein into the recipe. This makes them all the more hearty and filling as well.
This point in the summer presents a challenge to which vegetables to use with so many at their prime. I love colorful grilled peppers, both sweet and spicy, as well as the crunch of grilled corn and sweetness of grilled red onion. These make a highly flavorful filling to compliment the smoky cheeses and chicken. Of course if you have something you love, add it in! The beauty of these quesadillas is the flexibility they offer.
Don’t let the length of this recipe fool you; it’s really easy. The chicken is marinated and grilled first, allowing it to rest before grilling the vegetables. You can grill everything at the same time; I find because the chicken and vegetables cook differently (and I was taking photos) doing them separately has worked the best for me.
Recipe
Smoky Grilled Chicken & Vegetable Quesadillas
Ingredients
- 1 large boneless , skinless Chicken Breast (about 12 ounces)
- 2 ½ tablespoons Extra Virgin Olive Oil
- 1 tablespoon diced fresh Cilantro
- Splash of Lime Juice
- ½ Red Onion , sliced lengthwise leaving root intact (a wooden toothpick may be inserted through the onion layers to further hold it together)
- 2 Orange Bell Pepper , seeded, stem removed and cut in half vertically
- 2 Yellow Bell Pepper , seeded, stem removed and cut in half vertically
- 1 ear Corn on Cob
- 2 Anaheim Chile Peppers , stem removed and cut in half vertically
- 2 ½ tablespoons Extra Virgin Olive Oil
- 1 tablespoon diced fresh Cilantro
- Splash of Lime Juice
- 1 cup grated Smoked Cheddar Cheese
- 1 cup grated Smoked Mozzarella Cheese
- 12 Corn Tortillas (1 package)
- Heavy foil
Chipotle Marinade for Chicken:
- ½ cup Chipotle Salsa (medium or hot; your preference)
- 1 tablespoon Lime Juice
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Honey
- 1 teaspoon ground Cumin
Instructions
- Pound the chicken breast to an even thickness (not to make it thin but evened out).
- Combine the marinade ingredients in a plastic zipper bag with the chicken breast. Push air out of the bag and seal. Massage the marinade into the chicken and leave in the refrigerator overnight.
- Combine the olive oil, cilantro and splash of lime juice in a bowl for basting the grilling vegetables.
- Heat the grill to 350. Clean and oil the grate. Place the chicken on the grate and allow to cook for 2 minutes with the grill lid down; rotate 90 degrees and grill an additional 2 minutes. Repeat on the opposite side. The chicken is done when an instant read thermometer registers 160 degrees. Remove chicken from grill and allow to rest.
- Lightly brush the onion on all sides and place on the grill. Once grill marks form, turn to a different side. Allow to grill 4-5 minutes until it begins to soften.
- Lightly brush the peppers and place them on the grill. Also place the corn on the grill but do not brush with olive oil.
- Continue to turn the peppers as grill marks form and they begin to soften (their color will begin to change as well). Rotate the corn as char marks form and the color deepens. Lightly brush the corn with the olive oil mixture and rotate it after about 1 minute a side (4 rotations). Remove all the grilled vegetables and allow them to cool slightly.
- Once vegetables are able to be handled comfortably, slice the bell peppers into slender strips vertically. Slice the Anaheim chilies horizontally (across the chile). Remove the corn from the cob with a large kitchen knife. Cut off the onion root and remove the toothpick if used. Cut into slices vertically. Slice the chicken into ¼-inch slices across the chicken breast. Refer to photos for guidance. Note: if the skin of the peppers becomes blackened, it can be peeled off and just the pepper itself used in the quesadilla.
- Lower the grill temperature to medium-low or 300 degrees. Place a sheet of heavy foil over half of the grill. Warm the corn tortillas on the exposed side of the grill for 1-2 minutes per side allowing them to soften and warm.
- Place the tortillas on the foil and combine a mixture of the grilled chicken, vegetables and 1/3 cup of the grated cheese. Place a second tortilla on top and close the grill. Allow the quesadillas to heat until the cheese has melted. Remove, slice in half and serve immediately.
Melissa @ This Girl's Life Blog says
I LOVE quesadillas! This version looks so yummy with all the veggies.
Megan @ C'mon Get Crafty says
My favorite thing to grill in summer is vegetables! I could eat a grilled onion every day. By the way, I may have told you this before, but your photos are absolutely stunning. I want to eat my laptop right now.
Toni Dash says
Ha, Ha! Please DON’T eat your laptop! The live recipe would taste much better I’m sure. Thank you so much Megan for your compliment on the photos. I’m so glad you like them!
Melinda@LookWhatMomFound...andDadtoo says
hmmm, I bought pork for tacos but I think I like this idea better. I might have all the veggies we need too.
Carly Anderson says
My daughter LOVES quesadillas! I’m totally going to try putting these veggies in hers, great idea!
Sabrina @ Dinner, then Dessert says
Looks delicious! The photos all came out great!
Jeanine says
Yum! This looks so good. I’ve ever had a quesadilla before but this makes me wish I had. It looks really great!