Grilled Chicken and Corn Quesadilla

A white hand is removing a grilled quesadilla wedge from a whole quesadilla.
This recipe is for brand affiliate Grillgrates

No one will be able to resist hot and gooey Grilled Chicken and Corn Quesadillas, fresh from the grill. Stuffed with seasoned, grilled chicken, corn, and cheese, you can serve the quesadillas as an appetizer or a main dish. Serve them with your favorite salsa or sour cream.

These quesadillas are perfect for a quick meal, whether you are cooking on the grill at a camping site or at home. The chicken only takes 10 minutes, and the final quesadillas come together in just a few minutes. 

You can spice the tortillas up, literally and figuratively, by adding minced fresh or pickled jalapeños. Try adding different cheeses, like crumbled queso or spicy pepper Jack cheese. And don’t forget to serve an ice-cold soda or mocktail on the side.

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A flour tortilla with grill hatch marks sits on a hot grill grate.
Carefully transfer the quesadillas to the grill and cook until grill marks appear.
Seasoned and raw chicken tenders are being cooked on a hot grill grate.
Coat the chicken tenders with the rub. Cook on the grill until they reach an internal temperature of 165 degrees F (75 degrees C).
A white hand is removing a grilled quesadilla wedge from a whole quesadilla.
Stuffed with seasoned, grilled chicken, corn, and cheese, you can serve the quesadillas as an appetizer or a main dish.

Grilled Chicken and Corn Quesadilla Recipe

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This recipe is for brand affiliate Grillgrates.
A white hand is removing a grilled quesadilla wedge from a whole quesadilla.
No one will be able to resist hot and gooey grilled chicken and corn quesadillas, with plenty of cheese, fresh from the grill.
Preparation 5 minutes
Cook 17 minutes
Ready in 22 minutes
Servings 4 Servings
CourseAppetizer
InfluenceMexico
DifficultySeasoned
MethodGrill
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Ingredients

  • 8 chicken tenders
  • fajita seasoning or Mexican style rub, to taste
  • 1 can (14oz) corn drained
  • 2 cups shredded Mexican cheese
  • 8 flour tortillas

Equipment

Directions

  • Preheat a grill to high heat. 
  • Coat the chicken tenders with the rub then cook on the preheated grill until they reach an internal temperature of 165 degrees F (75 degrees C), about 10 minutes, flipping halfway through. Remove from the grill and let cool slightly. 
  • Dice the chicken and combine it with the corn and cheese.
  • Divide the chicken mixture between four tortillas, then top with the remaining tortillas.
  • Carefully transfer the quesadillas to the grill and cook until grill marks appear, takes about 2 minutes. Flip the quesadillas and cook until grill marks appear, another 1 to 2 minutes. 
  • Cut the quesadillas into wedges and serve hot while the cheese is still gooey.

Nutritional Information

Sodium: 992mgCalcium: 742mgVitamin C: 1mgVitamin A: 364IUSugar: 3gFiber: 2gPotassium: 502mgCholesterol: 99mgCalories: 457kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 9gFat: 18gProtein: 40gCarbohydrates: 32gIron: 3mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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