Are you grilling as much as I am this time of year? We’re grilling most evenings and decided to try quesadillas on the grill. I usually make them on the stovetop, but there’s something irresistible about those grill marks and the smoky flavor the outdoor heat adds.
At first I worried grilling quesadillas would be tricky — fillings spilling out or tortillas slipping through the grates. Then I found a simple solution that makes the whole process reliable and delicious.
Lightly butter and toast both sides of each tortilla.
Add your cheese and toppings, place another tortilla on top, and grill both sides until golden brown. Lightly toasting the tortillas first gives them structure so they hold the filling and flip easily. It also helps the cheese melt faster since the tortillas are warm.
Voila — a perfectly toasted, melty quesadilla. For this version we grill the chicken first so the BBQ sauce caramelizes on the surface. I also whisk up a simple BBQ ranch for dipping, which is optional but highly recommended. If you want extra charred pineapple flavor, grill pineapple slices or skewers before dicing them for the quesadillas.
We loved these — they taste like a BBQ chicken pizza inside a crispy quesadilla. The green onions add brightness and fresh crunch. My kids gobbled them up and asked for seconds. If you can, use fresh pineapple over canned; it tastes like candy and makes the quesadillas sing.
Grilled BBQ Chicken and Pineapple Quesadillas
Pin
Rate
SaveSaved!
Ingredients
For the Quesadillas:
- 2 boneless skinless chicken breasts
- ⅓ cup BBQ Sauce, divided
- 8 taco-size tortillas
- 2 Tbsp butter, melted
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup small diced fresh pineapple, or canned pineapple tidbits
- 2 green onions, sliced
For the BBQ Ranch Dipping Sauce:
- ⅓ cup light ranch dressing
- 3 Tbsp BBQ Sauce
Instructions
-
Preheat grill. Coat both sides of the chicken breasts with half of the ⅓ cup BBQ sauce, keeping the extra sauce separate from raw chicken. Grill over medium heat 4–5 minutes per side, or until internal temperature reaches 165°F. Dice the cooked chicken and toss with the remaining BBQ sauce; set aside.
-
Mix the cheddar and mozzarella in a bowl. Have the pineapple and sliced green onions ready beside the grill for easy assembly.
-
Reduce grill heat to low. Brush or lightly butter both sides of each tortilla and grill a couple at a time until lightly toasted on each side.
-
Assemble quesadillas: sprinkle cheese on a toasted tortilla, top with diced BBQ chicken, pineapple, and green onions. Place another toasted tortilla on top and grill until golden and the cheese is melted, flipping carefully with a spatula.
-
For the dipping sauce, whisk together the ranch and BBQ sauce. Serve quesadillas hot with the BBQ ranch on the side.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more!