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Grilled Chicken Fajita Quesadillas



Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

26 minutes


8 servings


1 1/2  pounds  HEB Chicken fajitas, boneless, skinless breasts or thighs

16  flour tortillas (6 inch)

1  cup  shredded Monterrey Jack cheese

1  jar  chipotle salsa


Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

Grill chicken fajitas 4 inches above Medium heat (375 degrees surface temperature).

Cook chicken 7 to 10 minutes per side, or until a meat thermometer inserted horizontally into the thickest part rreads 170F.

REmove from grill and cut into 1/4- inch thick slices.

Layer each of 8 tortillas with 1 tbsp.

cheese, 2 tbsp.

salsa and 1/8 of sliced chicken fajitas.

Sprinkle 1 tbsp.

more cheese over chicken on each tortilla.

Using a spatula, place 4 tortillas with toppings on grill.

Cook 1 1/2 minutes until cheese just begins to melt.

Cover with 4 plain tortillas and carefully turn quesadillas with a spatula to grill second side about 1 1/2 minutes.

Grill remaining quesadillas as before.

Cut into wedges and serve quesadillas with garnishes of your choice of remaining salsa.

Alternate cooking method: Cook quesadillas in a lightly oiled skillet or griddle over Medium-High heat, about 2 minutes per side, until tortillas are lightly browned and cheese melts
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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