This quesadillas recipe is a fun and delicious way to get everyone involved in creating their own Tex-Mex inspired meal.
Chicken, veggie, and apple cheddar quesadillas are loaded with sweet or savory fillings and grilled to smoky perfection with crispy char marks.
Serve with tangy dips and a chilled pitcher of sangria! for a fun meal.
This is Our Favorite Quesadillas Recipe Because…
- There’s something for everyone here – a protein-based quesadilla, veggie-based, and a dessert-style apple-cheddar quesadilla.
- Grilled quesadillas are easy to make, require minimal BBQ skills, and are a family and kid-friendly meal on busy summer weeknight!
- With just a few ingredients, grilling quesadillas is a budget-friendly way to feed a crowd.
- It is a great way to use up leftover meats, veggies, and cheese from the fridge and freezer.
Ingredients and Add-Ins
Tortillas: Flour or corn tortillas come in a variety of sizes and can be used interchangeably in this recipe. From ‘street-sized’ (5”) all the way to burrito-sized (12”), choose the size that fits your application best: either layer ingredients and top with another tortilla, or fill one half of a larger tortilla and fold over before flipping.
Protein: Sliced deli ham is thin enough to keep the quesadilla together with the melted cheese and other ingredients. Use any finely chopped cooked or leftover meat like chicken, beef, steak, taco meat, shrimp, scrambled eggs, seitan, or tofu.
Veggies: Peppery arugula and creamy avocado make a great combo for vegetarian quesadillas. Experiment with jalapenos, spinach, finely chopped broccoli, diced tomatoes, sliced olives.
Fruit: Tart Granny Smith apples are extra firm and keep their crunch in grilled quesadillas, but any apples will do. Thinly sliced pears, pineapple, nectarines, peaches, mangoes, and even strawberries will taste amazing with a little ricotta or cream cheese and a bit of honey and mozzarella or Swiss!
Cheese: Cheese is the delicious ‘glue’ that holds grilled quesadillas together so be generous! Mozzarella, cheddar, American, Monterey Jack, a Mexican blend, Colby Jack, and Swiss add classic flavor to grilled quesadillas.
Variations
A drizzle of homemade garlic sauce or tzatziki adds a little ‘extra’ to grilled quesadillas. Offer bowls of Velveeta Rotel dip and some whipped feta as well.
Make a Southwest quesadilla DIY buffet. Let guests create their own unique versions. Include refried or black beans for an added boost of protein. Don’t forget the bowls of salsa, guacamole, and sour cream!
Try other fresh or frozen fruit to make dessert quesadillas! Simply mix sliced or chopped fruit with a mixture of ricotta cheese and a dash of honey, some mozzarella cheese and grill!
How to Make Grilled Quesadillas
This grilled quesadillas recipe made three ways will be all the rage this summer!
- Layer ingredients on a tortilla (per recipe below) and top with another tortilla.
- Grill until the bottom is golden brown before flipping.
- Cool and cut into pieces. Serve with garnishes, dips, and drizzles!
Reheating Quesadillas
- Keep leftover grilled quesadillas in a single layer in a covered container in the refrigerator for up to 3 days.
- Freeze leftovers between sheets of parchment paper in zippered bags for up to a month. Thaw in the refrigerator.
- The best way to re-crisp leftover grilled quesadillas in a medium-low non-stick skillet or wrapping them in foil and popping them in a toaster for a couple of minutes.
Helpful Hints
Avoid overfilling quesadillas. The filling to melted cheese ratio needs to be strong enough to keep everything together.
For the best melting results, grate cheese from a block. Pre-shredded cheese contains anti-caking agents that can prohibit melting.
Fold aluminum foil over a stack of quesadillas and keep in a warm oven until ready to serve.
More South of the Border Inspired Recipes
Did you enjoy these recipes for Grilled Quesadillas? Be sure to leave a comment and rating below.
Grilled Quesadillas
Equipment
Ingredients
Ham Quesadilla
- 2 flour tortillas large size
- ½ cup parmesan cheese shredded
- 4-5 slices ham your favorite, cut into pieces
- ¼ cup sliced jalapenos or to taste (pickled or fresh)
- ⅔-1 cup mozzarella cheese shredded
- salt and freshly ground black pepper optional, to taste
Avocado Quesadilla
- 2 flour tortillas large size
- 1 avocado sliced
- 1 large handful arugula stems removed (or baby arugula)
- ⅓ cup parmesan cheese shredded
- ⅔-1 cup mozzarella cheese shredded
- salt and freshly ground black pepper optional, to taste
Apple Cheddar Quesadilla
- 2 flour tortillas large size
- 1 cup old cheddar cheese shredded
- 1 granny smith apple or other tart apple, thinly sliced
- 1 Tablespoon fresh rosemary chopped
- ⅔ cup mozzarella cheese shredded
- salt and freshly ground black pepper optional, to taste
Instructions
- Preheat barbecue grill to 350°F (medium heat) on one side only (direct heat).
- For each quesadilla, lay one tortilla shell* on a cutting board or baking tray.
- Layer ingredients in the order listed and top with a second tortilla shell.
- Working with one quesadilla at a time, carefully place filled quesadilla on direct heat for about 90 seconds, or until the bottom is golden brown.
- Using a pizza peel, or a large spatula, flip and move quesadilla to indirect heat size of the grill. Cook for 2-3 minutes or until cheese is melted.
- Using a pizza peel, or a large spatula, move quesadilla to direct heat size of the grill and cook 60-90 seconds, or until the bottom is golden brown.
- Cool on a rack (to keep crispy) for 1-2 minutes. Transfer to a cutting board and cut into pieces using a pizza cutter or very sharp knife.
- Sprinkle with parsley and serve with salsa, sour cream, and guacamole if desired.
Notes
- Each quesadilla serves 2.
- *Another option is to lay out two tortilla shells, and fill half of each of the two tortilla shells with the toppings. Fold in half and grill as directed.
- Refrigerate leftover grilled quesadillas in a covered container for up to 3 days. Place parchment paper between each if layering is needed to store.
- Use parchment between layers if freezing leftovers in zippered bags.
- Thaw quesadillas in the refrigerator and reheat in a medium-low non-stick skillet, or wrap them in foil and pop them in a toaster for a couple of minutes.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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