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Grilled Curry Chicken Quesadillas

Grilled Curry Chicken Quesadillas

These Grilled Curry Chicken Quesadillas feature smoky, curry-marinated grilled chicken, sautéed peppers and onions, and a melty Monterey Jack and cheddar blend inside crispy golden tortillas. Ready in about 35 minutes, they’re the perfect bold and easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp plain Greek yogurt
  • 2 tbsp olive oil, divided
  • 2 tsp curry powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 whole lime, juiced
  • 4 large 10-inch flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 medium red onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 tbsp butter, softened
  • 2 tbsp fresh cilantro, chopped (for serving)

Equipment

  • grill or grill pan
  • Large skillet
  • mixing bowl
  • Tongs
  • cutting board and knife

Method
 

  1. Whisk together Greek yogurt, olive oil, curry powder, smoked paprika, garlic powder, ginger, minced garlic, salt, pepper, and lime juice in a large bowl.
  2. Add chicken thighs and toss to coat evenly. Marinate at room temperature 15–20 minutes or refrigerate up to 4 hours.
  3. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until charred and internal temperature reaches 165°F. Rest 5 minutes.
  4. Slice grilled chicken into thin strips and squeeze additional lime juice over the top if desired.
  5. Sauté sliced red onion and bell pepper in a skillet with a drizzle of olive oil over medium heat for 4–5 minutes until softened.
  6. Brush one side of each tortilla with softened butter. Place butter-side-down in a skillet over medium heat. Layer cheese, chicken, vegetables, and more cheese on one half.
  7. Fold tortillas over filling and cook 2–3 minutes per side until golden brown and cheese is melted.
  8. Rest 60 seconds, slice into wedges, garnish with fresh cilantro, and serve immediately.

Notes

Marinate chicken at least 15 minutes for best flavor. Bring chicken to room temperature before grilling for even cooking. Cook quesadillas over medium heat to allow cheese to melt before tortillas over-brown. Let rest 60 seconds before slicing. Store cooked chicken refrigerated up to 4 days.