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Grilled Chicken Quesadilla


  • 2 chicken breasts boneless, skinless*
  • 8 large flour tortillas 10 inch
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1 can refried beans optional
  • 1 cup sliced black olives
  • Jalapeno Ranch or Lite Salsa Ranch dressing
  • Medium salsa


  1. Preheat barbecue grill. Rub chicken with olive or canola oil; salt & pepper each side. Grill for 5-7 minutes per side.
  2. When chicken is done, slice it very thin. You can also substitute 2 cups shredded, cooked chicken.

To Build Quesadillas:

  1. Preheat 12” skillet or griddle at medium heat. Spread 1-2 tbsp. Jalapeño Ranch or Lite Salsa dressing on tortilla; top with refried beans, sliced chicken, olives, cheese and medium salsa. Top with another tortilla. Place in skillet for approximately 1 minute; flip to cook the other side, until cheese is melted. Place on cutting board; cut into 4 slices with pizza wheel. Continue with remaining tortillas.

Recipe Notes

*Grilled, broiled or leftover chicken can be used

Recipe courtesy of Litehouse, Inc.