Rating: 4 stars
1000 Ratings
  • 5 star values: 462
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  • 1 star values: 86

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.

Sara Quessenberry

Gallery

Credit: Alex Farnum

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

Nutrition Facts

776 calories; protein 59g; carbohydrates 47g; sugars 3g; fiber 7g; fat 39g; saturated fat 15g; sodium 1044mg; cholesterol 171mg.
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