Alex Farnum
Hands-On Time
15 Mins
Total Time
20 Mins
Serves 4

For a quick weeknight dinner—that’s also a crowd-pleaser—throw together quesadillas on the grill. Our method proves easier than traditional stovetop preparation, and lends the tortillas a satisfying crunch, not to mention great-looking grill marks. Pre-cooked rotisserie chicken and store-bought fresh salsa save time without sacrificing flavor; when heated inside the tortilla, the meat stays moist alongside gooey Monterey jack cheese. The addition of nutrient-rich baby spinach kicks this kid-friendly favorite up a notch, though you could omit the leaves if you’re cooking for a picky eater. Better yet? Get the whole family involved. Everybody can load up their own tortillas, then little ones can get the toppings on the table while an adult runs out to the grill.

How to Make It

Step 1

Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.

Step 2

Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.

Step 3

Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.

Step 4

Serve quesadillas with the avocado, salsa, and sour cream.

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