Grilled Chicken & Veggie Quesadillas
A healthy twist on traditional quesadillas featuring grilled vegetables, seasoned chicken, and pepper jack cheese, all cooked on the BBQ for maximum flavor.
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
For best results, don't overcrowd the grill when cooking vegetables. Watch quesadillas carefully during final grilling to prevent burning.