Spicy Crispy Grilled Chicken (Printable)
A flavorful crispy quesadilla with spicy grilled chicken, rich cheese, and fresh, vibrant veggies.
# What You'll Need:
→ Chicken Marinade
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For the Quesadilla
10 - 4 large flour tortillas
11 - 1 1/2 cups shredded Monterey Jack cheese
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 red bell pepper, thinly sliced
14 - 1/2 red onion, thinly sliced
15 - 2 tablespoons sliced pickled jalapeños
16 - 2 tablespoons chopped fresh cilantro
→ For Crispiness
17 - 2 tablespoons butter or neutral oil, for grilling
# How to Cook:
01 - Combine olive oil, smoked paprika, chili powder, cumin, garlic powder, cayenne, salt, and black pepper in a mixing bowl. Coat chicken breasts thoroughly. Preheat grill or grill pan to medium-high heat. Grill chicken for 5 to 6 minutes per side, until fully cooked and juices run clear. Let chicken rest, then slice thinly or dice.
02 - While the chicken is grilling, shred Monterey Jack and cheddar cheeses. Thinly slice the red bell pepper and red onion. Slice pickled jalapeños and chop fresh cilantro.
03 - Lay one flour tortilla flat. Scatter Monterey Jack and cheddar cheese over half the tortilla. Layer with grilled chicken, bell pepper, onion, jalapeños, and cilantro. Fold the tortilla in half to enclose the fillings.
04 - Heat butter or oil in a skillet over medium heat. Grill each stuffed tortilla for 2 to 3 minutes per side, or until golden brown and cheese is melted. Repeat with remaining tortillas and fillings.
05 - Transfer grilled quesadillas to a cutting board and slice into wedges. Serve hot, accompanied by salsa, guacamole, or sour cream if desired.
# Expert Advice:
01 -
- The crispy, buttery tortilla hides a spicy secret and packs in more flavor than any takeout version you'll find.
- It's an instant crowd-pleaser—friends rave, and leftovers barely exist.
02 -
- If you rush the chicken and slice it right off the grill, the juices will run out, leaving it dry—waiting those extra minutes is worth it.
- Doubling up on cheese sounds smart but will spill out the sides, so resist the urge for overstuffing.
03 -
- Shred your own cheese—pre-shredded melts less smoothly due to added starches.
- Use two skillets at once to speed up the batch for hungry crowds.