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Grilled Chicken Quesadillas

Spice up your summer grilling with this fun and flavor packed recipe.

Skill: Intermediate Prep Time: 45 Bake Time: 2-4 Servings: 8


32 Rhodes Yeast Dinner Rolls or 16 Rhodes Texas Rolls, thawed to room temperature
3 cups chopped cooked chicken, seasoned with salt & lemon pepper
2 cups prepared salsa
1 cup canned black beans, drained
1 cup canned whole kernel corn, drained
1/2 cup chopped cilantro
2 cups grated sharp cheddar chese
1/4 cup butter, melted


Spray counter lightly with non-stick spray. Roll two dinner rolls combined or 1 Texas roll into an 8-inch circle (dough will be thin).

Place in a small sprayed skillet on the stove top and cook on each side 1-2 minutes or until very lightly browned. Repeat with remaining rolls to make 16 flatbread circles.

In a large bowl combine chicken, salsa, beans, corn and cilantro.

Brush melted butter over one side of each flatbread. Sprinkle 8 flatbreads with half of the cheese. Spread chicken mixture evenly over cheese sprinkled flatbreads. Sprinkle remaining cheese over chicken mixture.

Top with remaining flatbreads, buttered side up. Grill at medium high heat on a sprayed grill or grill pan for about 3 minutes on each side or until cheese is melted and flatbread is browned.