Easy chicken quesadillas | griddle recipe | weeknight dinner | outdoor cooking

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Издатель Sep 30, 2026

Pretty sure there’s no better way to show your love for the people special to you than cooking them some good food. These griddle chicken quesadillas are ridiculously easy and amazingly good. For even faster cooking, substitute a rotisserie chicken and shred!

Ingredients

* 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
* ¾ teaspoon kosher salt
* 2 teaspoons @tglseasonings Southwest Smoke seasoning
* 1 tablespoon olive oil, for the griddle
* 4 ounces sour cream, ½ cup
* 1 teaspoon TGL Southwest Smoke seasoning, for the filling
* 1 tablespoon fresh lime juice
* 6 ounces Colby Jack cheese, freshly shredded, about 1½ cups
* 4 ounces Oaxaca cheese, shredded, about 1 cup
* 6–8 medium flour tortillas
* Salsa verde and additional sour cream, for serving

Instructions

1. Season both sides of the chicken cutlets with the salt and 2 teaspoons Southwest Smoke seasoning.
2. Heat a griddle or cast-iron skillet over medium-high heat and add enough olive oil to lightly coat the surface.
3. Cook the chicken for 3–4 minutes per side, until browned and it reaches 165°F internally. Rest for 5 minutes, then shred or finely chop.
4. While the chicken is still slightly warm, combine it with the sour cream, 1 teaspoon Southwest Smoke seasoning, lime juice, Colby Jack and Oaxaca cheese. Mix until evenly combined.
5. Place approximately ½ cup of filling over half of each tortilla, leaving a small border around the edge. Fold the tortillas over.
6. Reduce the griddle to medium. Add another light coating of oil if needed and cook the quesadillas for 2–3 minutes per side, until golden and crisp with melted cheese inside.

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