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    Grilled BBQ Chicken Quesadillas

    by 35 Comments

    I’m loving the grill this summer.  Last summer I didn’t do much of the grilling…I left that up to Steve.  But this summer, the grill has taken on a whole role in my cooking.

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    Grilled BBQ Chicken Quesadillas

    Yield – 4 servings

    Preparation Time – 10 minutes

    Cooking Time – 10 minutes

    Ingredients

    • 2 chicken breasts, diced and coated in BBQ sauce ($1.66)
    • 1/2 cup BBQ sauce ($.25)
    • 8 tortillas ($1)
    • 1-4 cups shredded cheddar cheese ($.75-$3) I used 1 cup for Steve’s full size quesadilla.
    • (Some hummus for the dairy-free family members…$.50)
    • Couple cilantro leaves, chopped (from the garden)
    • 4 corn cobs ($.80)

    Directions

    • Dice the chicken and coat it with the BBQ sauce.  Grill the chicken pieces.  (Be sure that you dice them into pieces that are large enough to not fall through the grill.)

    • Once the chicken has cooked through, add the chicken, cheese, cilantro to the tortillas.  I did mine as “full”…you could certainly fold them in half and grill each side…and then cut if you prefer. After all, there are 913 ways you can make a quesadilla. Well, at least a dozen anyways!

    • For the dairy free folks…use hummus as your “glue” in a quesadilla!

    • Grill the quesadillas a few minutes on each side, until the cheese is nice and ooey, gooey!
    • Cook the corn.
    • Serve Grilled BBQ Chicken Quesadillas with Corn.

    Cost $4.96

    See more $5 Dinners Popular Recipes here

    Comments

    2. I love the idea of using hummus instead of cheese. We keep kosher so no mixing dairy and meat. That is a great substitute!

      Reply

    3. I haven’t tried grilling quasadillas yet but will soon, this looks great and the hummus idea is fab…..and so healthy-a bonus.

      Reply

    4. I have a perferated sheet for the grill. Bought it to grill asparagus, but it would work for this too.

      Thanks for the tip on using hummus, allergic to dairy. I use basil instead of cilantro because it tastes soapy to me. I shredded some basil for potato salad last.

      Reply

        • @Melanie,
          I have never put sour cream in it–a few people use a dressing that is a mix of sour cream/yogurt/buttermilk and mayonnaise. I do not do dairy; my potato salad is just mayonnaise, herb vinegar that I make, and a few packets of Splenda.

          Reply

    6. Love this recipe and idea, never thought about grilling quesadilla’s. I’m loving the grill this year too!! Summertime and warmer weather means grilling! 🙂

      Reply

    9. I love the idea to use hummus instead of cheese! I usually use refried beans as my “glue” and sprinkle with nutritional yeast for a little cheesy flavor.

      Reply

    11. I turn this into a two night meal. The first night Grilled BBQ chicken and some sort of veggie. I grill extra BBQ chicken. We then use the extra for these Quesadilla’s the next night. These were already on my menu plan for next week:)

      Reply

    25. Quesadillas They are simply fanstastic, very easy to make and deliciously tasty!
      Not to mention those beautiful images you took, congratulations, photos, recipe, text. Absolutely everything!

      Reply

    29. I just made this with chicken breasts, I was sceptical about the simple marinade but it turned out amazing ! It complements the spices and barbecue sauce perfectly. :)

      Reply

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