Huffpost Taste

Grilled Chicken Quesadillas

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Grilled Chicken Quesadillas

Provided by:
total prep


  • 2 lbs boneless skinless chicken brest-thin
  • 4 oz hot n spicy butter marinade (inject with meat injector)
  • 1/2 tsp cajun seasoning
  • 1/2 tsp Stub's spicy meat rub
  • 1/4 tsp garlic powder
  • 1 jar salsa -hot or mild
  • 2 red peppers - quartered and seeded
  • 2 yellow peppers quartered and seeded
  • 1 large onion chopped into ¼" pieces
  • 8 oz Colby Jack jalapeno cheese
  • 8 large torilla shells


  • Night before the game: Take each chicken breast and inject with a little marinade. Then take your cajun seasoning, garlic powder and Stub's meat rub and coat chicken really good. Place in a glass bowl and cover in refrigerate over night.
  • Gameday: Get your grill ready!!! When coals are hot move them to the outside edge of the grill. Cook chicken and veggies about 15-20 minutes. Take off grill and slice into thin strips. Place 4 tortillas in the middle of the grill. Heat for about 3 minutes. Remove from grill. Cover 2 of the tortillas with cheese, salsa, chicken and veggies. Place other 2 tortillas on top. Place back on grill. Heat until cheese is melted.
  • Top with sour cream and eat while drinking a cold one.