Chicken Quesadillas

Ingredients

• 280 g (2 cups)shredded cooked chicken
• 4 g (¼ cup)chopped fresh coriander
• 1 packet (312 g; 11 oz; 8 tortillas)flour tortillas for burritos
• 113 g (1 cup; 4 oz)shredded Monterey Jack cheese
• 1 can (113 g; 4 oz), drainedchopped green chillies
• To taste, if desiredthick and chunky salsa

Instructions

1. 1

   Prepare the grill

   Heat the coals or gas grill for direct cooking. Mix the chicken with the chopped coriander.

2. 2

   Fill the tortillas

   Set one tortilla on a 76 × 46 cm piece of heavy-duty foil. Add one-quarter of the chicken mixture, ¼ cup of cheese and one-quarter of the chillies, then top with another tortilla. Wrap the foil securely around the tortillas and pierce the top once or twice with a fork to let steam escape.

3. 3

   Grill the packets

   Repeat with the remaining tortillas, chicken mixture, cheese and chillies to make four packets. Cover and grill them seam-side up, 10–15 cm from medium heat, for about 15 minutes, or until the cheese has melted.

4. 4

   Cut and serve

   Cut the quesadillas into wedges and serve with salsa.

What are chicken quesadillas?

Quesadillas are a Mexican dish of tortillas filled with cheese and cooked until the filling melts. This version adds cooked chicken and green chillies, making a substantial, easy-to-share meal.

The grill cooks the filled tortillas inside foil packets, keeping the chicken moist while the cheese melts. Coriander brings a fresh herbal note, and salsa adds a bright finish at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 35g protein, 40g carbs, 17g fat.

The tortillas provide most of the carbohydrates, while the cheese and tortillas contribute much of the fat. Chicken and cheese are the main sources of protein. Serve a quesadilla portion with salad or extra vegetables for a more balanced plate.

Why these ingredients work

Chicken: Shredded cooked chicken is easy to distribute through the filling and needs no extra cooking before it goes into the packets.

Cheese: Monterey Jack melts readily and helps hold the filling together when the wedges are cut.

Green chillies: Draining them first helps prevent excess liquid from making the tortillas soggy. The salsa stays on the side, so everyone can add it to taste.

Make secure foil packets

Even filling: Divide the chicken, cheese and chillies between four quesadillas so each one cooks at a similar rate.

Sealed edges: Wrap the foil securely around each pair of tortillas to keep the filling contained on the grill. Pierce the top once or twice as directed to vent steam.

Check for melted cheese

Grill the packets seam-side up over medium heat for about 15 minutes, keeping them 10–15 cm from the heat. The key cue is melted cheese; if it has not melted yet, continue grilling and check again shortly.

Cut into easy wedges

Open the packets carefully, as hot steam may escape. Cut each quesadilla into wedges once the cheese has melted, which helps the filling stay in place as you serve.

Serve with salsa

A bowl of thick, chunky salsa makes a simple accompaniment and can be served for dipping or spooned over the wedges. Add a fresh salad or extra vegetables alongside if you want to round out the plate.

Recipe notes & tips

• Drain the green chillies well before assembling the packets.
• Divide the filling evenly so each quesadilla has a similar amount.
• Use heavy-duty foil and wrap it snugly around the tortillas.
• Pierce the top of each packet once or twice to vent steam.
• Keep the packets seam-side up while grilling.
• Take care when opening the foil, as the packets release hot steam.

Variations

• Add sliced spring onions: Scatter them over the chicken before closing each quesadilla.
• Use another melting cheese: Swap in grated cheddar if Monterey Jack is unavailable.
• Add extra heat: Serve with a spicier salsa.
• Include sweetcorn: Add drained sweetcorn to the filling for extra texture.
• Use leftover roast chicken: Shred it and use it in place of the cooked chicken.

Common mistakes to avoid

• Wet chillies: Excess liquid can soften the tortillas; drain them thoroughly before filling.
• Uneven filling: Some wedges may be sparse while others are overfilled; divide the ingredients into four equal portions.
• Loose foil: Packets can open on the grill; wrap the foil securely around each quesadilla.
• Skipping the vent: Steam needs an escape route; pierce the top of each packet once or twice.
• Opening too quickly: Hot steam can escape from the foil; open packets carefully and away from your face.

How to store

Refrigerate leftover quesadillas in an airtight container for up to 3 days. Reheat in a covered pan or in the oven until hot throughout; the tortillas may soften during storage.

Frequently asked questions