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Weber Grilled Chicken Quesadilla

Posted on April 13, 2020 By Weber Grills
GRILLED CHICKEN QUESADILLA
 
Grilled Chicken Quesadilla with grilled veggies prepared using the Weber Grill Basket and the Weber Smoke Fire. This recipe is quick and easy!

 

  • YIELD : 20 servings
  • SKILL LEVEL : Beginner
  • COST : $
  • PREP TIME : 20 minutes
  • GRILLING TIME : 12 - 15 minutes
INGREDIENTS:

 

  • 6 8oz Chicken Breasts
  • 3 Red bell peppers
  • 3 Green bell peppers
  • 1 Yellow Onion
  • 2 pounds of Monterey Jack cheese, shredded
  • 2 pounds of Mild Cheddar, shredded
  • 40 6" Flour Tortillas
  • Olive Oil or Canola Oil
  • Salt & Pepper
  • Weber Seasoning (Kick'n Chicken or Garlic & Herb)


Chicken Taco Seasoning

  • 1-1/2 cups chili powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp cayenne
  • 1 tbsp red pepper flakes
  • 2 tbsp salt
  • 1-1/2 tbsp pepper
INSTRUCTIONS:

 

  1. For the Weber Smoke Fire, set the temperature to 525 degrees F. Once grill is properly preheated, use your grill brush to clean the grill grates. For a charcoal grill, heat to a range of 450 - 550 degrees F, and set up a direct and indirect zone. For a gas grill, heat to a range of 450 - 550 degrees F; set up one direct-heat burner for grilling the chicken breast, and turn one burner off for indirect to finish up the quesadilla. Place a grill pan on the grill to heat up.
  2. Slice veggies into 1/8-inch-thick pieces. Lightly oil, season with salt and pepper, and place to the side.
  3. Take the chicken taco seasonings, mix them together in a small bowl, and set them aside for seasoning the chicken breast.
  4. Take chicken breast and remove any excess fat and the tenderloin. Using plastic wrap, place the chicken breast between plastic wrap skin side down, and gently pound the chicken until it is fairly flat. Lightly coat the chicken breasts with oil and then season the chicken with the Chicken Taco Seasoning.
  5. Place the chicken on the grill skin side down. After the chicken is placed on the grill, pour the vegetables in the grill pan. Grill the chicken for 4-5 minutes per side, and move the veggies around when you flip the chicken. Once the chicken is fully cooked (internal temp 165 degrees), remove it and the veggies from the grill and allow them to rest for 3-5 minutes. During this time, get your tortillas and cheese together to build your quesadilla. Turn your grill temp down to 400 degrees.
  6. Slice your chicken breast in thin slices and rough chop your grilled veggies. Build your quesadilla by laying out a flour tortilla and layering it with cheese, chicken, and grilled veggies, then topping it with another flour tortilla. Place the quesadilla on the indirect heat for about 2 minutes a side. Slice into triangles and serve!

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Photo and recipe by Weber.