Grilled Chicken Quesadillas Prepared with Jalapeño Blend Olive Oil

Smoky grilled chicken, melty Monterey Jack, sweet red onion, and tender bell peppers tuck into warm tortillas for a quesadilla that feels lively and satisfying. A brush of Jalapeno Pepper Infused Olive Oil adds zesty heat and peppery depth, helping the filling taste bright, savory, and full of character. It is the kind of easy dinner that works just as well for a casual weeknight as it does for game day spread, and it disappears fast once it hits the table.

Garden Infuzions

Grilled Chicken Quesadillas Prepared with Jalapeño Blend Olive Oil

Smoky grilled chicken, melty cheese, and tender peppers come together in golden tortillas brushed with Jalapeño Pepper Infused Olive Oil for a bold, lively quesadilla night.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups cooked grilled chicken chopped
• 1 tablespoon Jalapeno Pepper Infused Olive Oil
• 1 tablespoon olive oil
• 1/2 small red onion thinly sliced
• 1 red bell pepper thinly sliced
• 1 green bell pepper thinly sliced
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 medium flour tortillas
• Salsa sour cream, or guacamole for serving

Equipment

• 1 Large skillet For sautéing the filling and browning the quesadillas
• 1 Cutting board For slicing the quesadillas
• 1 Chef’s knife For chopping the chicken and vegetables
• 1 Spatula For flipping
• 1 set Measuring cups For cheese and chicken
• 1 set Measuring spoons For the oil and seasonings

Method

 

Instructions

1. 1. Heat the oven to 200°F if you want to keep finished quesadillas warm while you cook the batch.
2. 2. Heat 1 tablespoon olive oil and 1 tablespoon Jalapeno Pepper Infused Olive Oil in a large skillet over medium heat.
3. 3. Add the red onion and bell peppers, then cook for 4 to 5 minutes until softened and lightly browned at the edges.
4. 4. Stir in the chopped grilled chicken, salt, and black pepper, and cook just until the chicken is hot.
5. 5. Remove the skillet from the heat and fold in the chopped cilantro.
6. 6. Lay out the tortillas and divide the chicken mixture evenly over four tortillas, then top each with Monterey Jack and cheddar cheese.
7. 7. Close each quesadilla with a second tortilla, or fold each one in half if you prefer half-moon quesadillas.
8. 8. Wipe out the skillet, then cook each quesadilla over medium heat for 2 to 3 minutes per side until golden and the cheese is melted.
9. 9. Transfer the finished quesadillas to a cutting board, rest for 1 minute, then slice into wedges.
10. 10. Serve warm with salsa, sour cream, or guacamole.

Notes

For the best texture, keep the filling cooked but not wet before assembling. A thin layer of cheese on both sides of the filling helps hold everything together as the quesadillas brown. If you want a softer finish, cover the skillet briefly after flipping so the cheese melts a little faster.

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Recipe Tips

Warm the tortillas first so they fold without cracking, and keep the filling in a thin, even layer so the quesadillas seal and slice neatly. If your skillet runs hot, lower the heat after the first side browns so the cheese melts before the tortillas darken too much.

Serving Suggestions

Serve these quesadillas with salsa, sour cream, guacamole, or a simple chopped salad. They also pair well with black beans, Mexican rice, or a crisp corn relish for a fuller meal.

Storage

Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven so the tortilla stays crisp instead of turning soft in the microwave.

Variations

Swap the chicken for sautéed mushrooms and extra peppers for a vegetarian version, or use pepper jack for a sharper finish. You can also add fresh cilantro or sliced jalapeños if you want a little extra brightness and heat.

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