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–+ servings
250ml Jalapeno Pepper Infused Olive Oil – fresh jalapeno spice
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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