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Very yummy and grown-up quesadilla.  A great way to use left over grilled chicken.

Grilled Chicken & Goat Cheese Quesadilla

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  • Serves: 2
  • Complexity: easy
Grilled Chicken & Goat Cheese Quesadilla


  • 2 small whole wheat or flour tortillas
  • Grilled chicken (left overs work great)
  • Grilled corn (canned can work in a pinch)
  • Handful of baby spinach leaves
  • 1 slice red onion
  • 2 oz. Goat Cheese
  • 1 oz. Blue Cheese
  • 1 oz. Shredded Mexican Cheese Mixed
  • Olive Oil Spray
  • Sour Cream
  • Mexican Hot Sauce or Tabasco
  • canned black beans rinsed (optional)


  1. Use a grill or cast iron pan to cook these quickly and if you use tin foil it will make clean-up and easy.
  2. Spray tin foil with olive oil spray
  3. place 1 tortilla on olive oil sprayed tin foil
  4. Spread goat cheese on the tortilla
  5. top with baby spinach leaves
  6. spoon corn to cover spinach
  7. add grilled chicken
  8. Top with onion slice ( dice the onion if you like)
  9. sprinkle with blue cheese and mex-cheese shreds
  10. add black beans if desired
  11. Top with remaining tortilla
  12. Spay outside tortilla with olive oil spray
  13. Top with another sheet of tin foil
  14. seal tin foil package
  15. Grill for 2 minutes on one side
  16. flip package and grill 1 more minute

Hint:  Use a brick or cast iron pan to weight the quesadilla while cooking

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