Grilled Chicken Quesadillas with Smoked Cheese & Caramelized Onions
INGREDIENTS
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- Salt, to taste
- 1 tablespoon paprika
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For the Quesadillas:
- 3 large flour tortillas
- 2 packs Royal Hollandia Beechwood Smoked Cheese, shredded
- 1 jar Reese Caramelized Onions
- ⅓ cup fresh cilantro, finely chopped
DESCRIPTION
These quesadillas bring together bold smoky flavors and a touch of sweetness for a satisfying twist on a classic. Tender grilled chicken, marinated with paprika and olive oil, is layered with rich, velvety Royal Hollandia Beechwood Smoked Cheese and the deep, savory-sweet notes of Reese Caramelized Onions. Fresh cilantro adds a pop of brightness, balancing the richness of the filling. Folded into golden, crisp flour tortillas and grilled to perfection, these quesadillas are melty, flavorful, and irresistibly comforting—perfect as a hearty lunch, an easy weeknight dinner, or a crowd-pleasing appetizer.
DIRECTIONS
- Marinate and Grill the Chicken:
Slice each chicken breast into three even pieces to ensure quicker grilling. Place the chicken in a resealable plastic bag or shallow dish. Add salt, paprika, black pepper, and olive oil. Toss well to coat evenly. Preheat a grill and cook the chicken for 10–15 minutes, until fully cooked and nicely charred. Let it rest for a few minutes, then roughly slice into bite-sized pieces. - Prepare the Filling:
Shred the Royal Hollandia Beechwood Smoked Cheese and set aside. - Assemble the Quesadillas:
Lay one tortilla flat and evenly distribute one-third of the grilled chicken over half of the tortilla. Spoon over a few tablespoons of Reese Caramelized Onions, add a generous amount of shredded cheese, and sprinkle with chopped cilantro. Fold the tortilla in half to enclose the filling. - Grill the Quesadillas:
Grill each folded quesadilla for about 3 minutes per side, or until golden brown and the cheese has melted. - Serve: