Transform ordinary quesadillas into a healthy grilled masterpiece with this BBQ quesadilla recipe. By grilling both the filling ingredients and the assembled quesadillas, you’ll create layers of smoky flavor while keeping the calories in check. The combination of grilled vegetables, seasoned chicken, and just the right amount of cheese delivers restaurant-quality results right from your backyard grill.
Why Grilling Makes Better Quesadillas
Grilling adds an extra dimension of flavor you can’t achieve on the stovetop. The direct heat creates beautiful char marks and caramelization on both the vegetables and chicken before they’re even assembled into quesadillas. When the filled tortillas hit the grill, the cheese melts perfectly while the outside gets crispy with subtle smoky notes.
Choosing and Preparing Your Ingredients
Start with fresh vegetables that hold up well on the grill. Zucchini and corn are perfect because they maintain their texture while developing sweet, caramelized flavors. Chicken thighs are preferred over breasts as they stay juicier during grilling. For the cheese, pepper jack provides the perfect balance of meltability and flavor while complementing the grilled vegetables.
Mastering the Grilling Process
The two-stage grilling process is key to perfect results. First, grill the chicken and vegetables over medium heat to develop flavor and ensure proper cooking. Then, assemble the quesadillas and grill them over lower heat, which allows the cheese to melt completely without burning the tortillas. The final product should have crispy tortillas, melted cheese, and perfectly warmed filling.
Making These Quesadillas Healthy
Several smart choices make these quesadillas healthier than restaurant versions. Loading up on grilled vegetables adds nutrition and flavor while reducing calories. Using chicken thighs provides lean protein, and controlling cheese portions gives you all the melty goodness without excess fat. The homemade guacamole adds healthy fats and fresh flavor.
Frequently Asked Questions
How many calories are in these grilled quesadillas?
Each quesadilla contains approximately 380 calories when made as directed. The high proportion of vegetables and lean protein makes them more nutritious than traditional cheese-heavy versions that can exceed 700 calories.
Can I prepare components ahead of time?
Yes! The chicken and vegetables can be grilled up to a day ahead and refrigerated. Reheat slightly before assembling quesadillas. The guacamole should be made fresh to prevent browning.
What’s the best way to prevent burning on the grill?
The key is using lower heat for the final grilling stage. Keep the temperature around 300°F and watch carefully. If your grill runs hot, consider using indirect heat by turning off the burners directly under the quesadillas.
Can I make these vegetarian?
Absolutely! Double the grilled vegetables and add black beans for protein. You can also add grilled mushrooms for a meaty texture without the meat.
Grilled Chicken & Veggie Quesadillas
Equipment
- Grill gas or charcoal
- Large mixing bowl for combining ingredients
- Cookie sheet for transporting quesadillas
- Cutting board and knife for prepping vegetables
Ingredients
Rub
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- ¼ teaspoon black pepper ground
Filling
- 4 whole chicken thighs boneless, skinless
- 2 whole zucchini trimmed and halved lengthwise
- 2 ears corn husked
- 2 teaspoons fresh oregano chopped
- 1 teaspoon garlic minced
- 1 tablespoon lime juice fresh
- 10 whole flour tortillas 10-inch size
- 4 cups pepper jack cheese grated
Instructions
- Warm up the grill to medium heat.
- Combine the rub ingredients in a small bowl.
- Brush the chicken, zucchini, and corn with oil.
- Season the chicken with the rub.
- Grill the chicken and vegetables over medium heat with the lid closed for 8-10 minutes or until tender.
- Remove from grill and let cool slightly before chopping.
- Cut chicken and zucchini into ¼-inch chunks, remove corn kernels from cob.
- Combine vegetables with oregano, garlic, and lime juice. Add chicken and mix.
- Fill tortillas with mixture and cheese, fold in half.
- Grill assembled quesadillas over low heat for 3-4 minutes per side.
- Cut into wedges and serve with guacamole.
Notes
Contents
