Grilled Chicken Quesadilla


Makes 4 quesadillas


  • 1 package boneless skinless Smart Chicken drumstick medallions

  • 1 tablespoon canola oil

  • Kosher salt and freshly cracked black pepper, as needed

  • 8 tortillas

  • 3 jalapeño peppers

  • 10 ounces Oaxaca cheese, pulled into 1-inch pieces (or substitute Monterey jack cheese)

  • 1 bunch green onions, sliced

  • Sour cream, for serving

  • Chopped fresh cilantro, for serving


Preheat a grill to high, about 425°F. Rub the medallions and the jalapeños with oil and season with salt and pepper. Grill the chicken to an internal temperature of 165°F and set aside. Grill the jalapeños until soft and caramelized. Chop the chicken and jalapeños. In a mixing bowl, combine the chicken and jalapeños with cheese and green onions. Heat a large skillet to medium heat. Add one tortilla to the skillet and top with the chicken mixture. Top with another tortilla. Cook until golden brown, then carefully flip. Cook other side until golden brown and cheese is melted. Serve with sour cream and cilantro.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska