Grilled Chicken Quesadilla

Serves 4 | Finish in 30 minutes

Make the traditional cheese quesadilla more fun this season with our additions!


  • 2 chicken breasts, boneless, skinless
  • 8 large flour tortillas (10 inch)
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • 1 cup yellow corn
  • 1 can refried beans (optional)
  • 1 cup black olives, sliced
  • 2 Tbsp. Litehouse® Salsa 
  • Litehouse® Jalapeno Ranch or Litehouse® Lite Salsa Ranch Dressing


  1. Preheat barbecue grill. Rub chicken with olive or canola oil; salt & pepper each side.
  2. Grill for 5-7 minutes per side. When chicken is done, slice it very thin. Substitute: 2 cups shredded, cooked chicken

To build quesadillas:

  1. Preheat 12" skillet or griddle to medium heat. Spread 1-2 Tbsp. Litehouse® dressing on tortilla; top with refried bean, sliced chicken, olives, cheese, corn, and Litehouse® Salsa.
  2. Top with another tortilla.
  3. Place in skillet for approximately 1 minute; flip to cook the other side, until cheese is melted.
  4. Place on cutting board; cut into 4 slices with pizza wheel.
  5. Continue with remaining tortillas and enjoy!

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