Leave the tortillas behind – these Grilled Chicken Quesadillas turn frozen rolls into flatbread! Grill the flatbread with a delicious chicken filling for the perfect grilling recipe.
PIN IT FOR LATER!
Grilled Chicken Quesadillas: A Flavorful Twist with Homemade Flatbread
(Originally published August 31, 2011)
As a devoted lover of all things carb-related, I find immense joy in dishes wrapped in bread, nestled in a bun, or tucked within a warm tortilla. Imagine my excitement, then, at the prospect of a tortilla crafted not from traditional masa or flour, but from the comforting embrace of bread dough. This innovative recipe for Grilled Chicken Quesadillas takes a delightful detour from the norm, transforming humble frozen dinner rolls into a truly extraordinary flatbread that forms the perfect crispy, chewy shell for a savory filling.
While these quesadillas might require a touch more preparation than simply unwrapping pre-made tortillas, the effort is undeniably worth it. The unique texture and flavor of the homemade flatbread elevate this dish from a simple meal to a memorable culinary experience. It’s a fun, engaging way to introduce a fresh perspective to your grilling repertoire, promising to surprise and delight everyone at your table. We’re essentially taking readily available frozen roll dough, allowing it to thaw slightly, then flattening and cooking it to create a tender, resilient flatbread that stands in beautifully for a conventional tortilla. Intrigued? You should be!
What Kind of Tortillas Do You Typically Use for Quesadillas?
Quesadillas are a staple in many households, including ours, and typically, they feature either flour or corn tortillas. In northern Mexico, flour tortillas are the common choice for these cheesy delights, offering a soft, pliable wrap that perfectly complements the fillings. Conversely, in many other regions, corn tortillas reign supreme, imparting a distinct earthy flavor and slightly firmer texture. I’ve certainly explored both options, with recipes like our Mushroom Spinach Quesadillas proving delicious with corn tortillas, but more often than not, we reach for the versatile flour variety.
However, this recipe presents a delicious departure from tradition. By crafting our “tortillas” from frozen roll dough, we create a flatbread that is delightfully different. It’s thicker, chewier, and possesses a wonderful depth of flavor that a standard tortilla simply can’t match. This isn’t just a substitute; it’s an enhancement, offering a satisfying bite that makes these quesadillas stand out. It’s an exciting way to refresh a classic and introduce a unique element to your meal prep, blurring the lines between a traditional quesadilla and a gourmet flatbread creation.
The Magic of Homemade Flatbread from Frozen Dough
The concept of transforming frozen dinner rolls into a foundational element for quesadillas might sound unconventional, but it’s pure genius. Frozen roll dough, like that from popular brands such as Rhodes, offers unparalleled convenience without compromising on flavor or texture. These pre-portioned dough balls are designed to rise and bake into fluffy rolls, but with a slight modification, they become the ideal base for a sturdy yet tender flatbread. The yeast in the dough gives the flatbread a subtle bread-like flavor and a wonderfully soft crumb, creating a more substantial and satisfying quesadilla than one made with a thin, store-bought tortilla.
To begin this transformation, you simply need to thaw the frozen rolls to room temperature, which makes them pliable and easy to work with. Once thawed, the dough is incredibly cooperative, allowing you to easily combine two rolls and flatten them into an even, circular disc. This process is surprisingly therapeutic and enjoyable, akin to making miniature pizzas from scratch, but with the convenience of pre-made dough. The result is a homemade flatbread that cooks up beautifully, offering a unique texture and flavor profile that truly sets these grilled chicken quesadillas apart.
Why Grill Your Quesadillas?
Grilling adds an incredible dimension of flavor and texture to these already exceptional quesadillas. The direct heat of the grill imparts a subtle smokiness that complements the savory chicken and vibrant filling perfectly. Beyond flavor, grilling also creates those coveted char marks and a wonderfully crispy exterior that contrasts beautifully with the soft, chewy flatbread and melted cheese inside. It’s an ideal cooking method for warmer months, allowing you to enjoy the outdoors while preparing a delicious meal that captures the essence of summer entertaining.
Whether you’re using an outdoor grill or an indoor grill pan, the process is straightforward and yields fantastic results. The high heat ensures quick cooking, melting the cheese into a gooey perfection and crisping the flatbread to a golden-brown finish. This method not only enhances the taste but also makes for a visually appealing dish, with attractive grill marks that hint at the deliciousness within. Grilling turns a simple quesadilla into a gourmet experience, making it a perfect choice for casual weeknight dinners or lively backyard gatherings.
Crafting the Perfect Grilled Chicken Quesadillas
Making these unique grilled chicken quesadillas is a straightforward and rewarding process. It begins with the star of the show: our homemade flatbread “tortillas.” You’ll combine two thawed dinner rolls and roll them out into an approximate 8-inch circle. Aim for a relatively thin dough, which will crisp up beautifully on the grill while remaining soft and chewy within. The first cooking stage involves pan-frying these dough circles in a skillet over medium heat for 1-2 minutes per side until they are lightly browned and cooked through. This pre-cooking step is crucial, ensuring the dough is properly cooked before it’s loaded with fillings and grilled.
Once you have your batch of perfectly cooked flatbreads, it’s time to assemble the mouth-watering filling. In a large bowl, combine your cooked, chopped chicken (seasoned with salt and lemon pepper for a bright, zesty kick), your favorite prepared salsa for a burst of vibrant flavor, black beans (drained and rinsed for optimal texture), sweet frozen corn (thawed for even cooking), and fresh chopped cilantro to add a fragrant, herbaceous note. This combination creates a balanced and incredibly flavorful filling that pairs wonderfully with the cheesy flatbread. For the cheese, a good quality grated cheddar melts beautifully and provides that classic gooey texture everyone loves in a quesadilla.
Now for the grilling! Heat your grill or grill pan to medium. Take one of your flatbreads and brush one side generously with melted butter. Place this buttered side down on your grilling surface. Immediately sprinkle the unbuttered side with a layer of grated cheddar cheese. Next, spoon a generous portion of your seasoned chicken mixture evenly over the cheese. Add another layer of cheese on top of the chicken mixture. Finally, crown this savory stack with a second flatbread, brushing its top side with more melted butter. This ensures both exterior surfaces achieve a beautiful golden crust.
Grill each quesadilla for about 3 minutes per side. You’re looking for the cheese to be completely melted and gooey, and the flatbread to develop attractive grill marks and a crisp, golden-brown finish. The tantalizing aroma of grilling bread and melting cheese is sure to get appetites ready! Repeat this process with your remaining ingredients, yielding a total of 8 hearty and incredibly satisfying quesadillas. Serve them hot, cut into wedges, and watch them disappear!
Serving Suggestions and Customization
These Grilled Chicken Quesadillas are incredibly versatile and pair well with a variety of toppings and sides. For classic accompaniments, consider a dollop of sour cream or Greek yogurt, fresh guacamole or sliced avocado, and an extra serving of your favorite salsa. A squeeze of fresh lime juice over the top brightens all the flavors, while a sprinkle of extra cilantro adds a fresh finish. For sides, a crisp green salad, a simple rice pilaf, or even a batch of homemade tortilla chips would complement the meal perfectly.
Don’t hesitate to get creative with your fillings! While chicken, black beans, and corn are a fantastic combination, these quesadillas are highly adaptable. Try shredded beef, seasoned ground turkey, or even leftover pulled pork for a different protein twist. For vegetarian options, sautéed bell peppers and onions, mushrooms, or roasted sweet potatoes would be delicious additions. Experiment with different cheese blends like Monterey Jack, Colby, or a spicy pepper jack for an added kick. A pinch of chili powder or cumin in the chicken seasoning can also enhance the Tex-Mex flavors. The beauty of this recipe lies in its flexibility, allowing you to tailor it to your family’s preferences or whatever ingredients you have on hand.
Storage and Reheating Tips
If you happen to have any leftover Grilled Chicken Quesadillas – a rare occurrence, we know! – they store remarkably well. Allow them to cool completely before transferring them to an airtight container or wrapping them tightly in plastic wrap. They can be refrigerated for up to 2-3 days. For best results, reheat quesadillas in a dry skillet over medium heat or in a toaster oven until warmed through and crispy. This method helps restore some of their original texture, preventing them from becoming soggy in the microwave. Reheating on the grill or in a hot oven also works wonders for crispness.
Frequently Asked Questions About Grilled Flatbread Quesadillas
Q: Can I use different types of frozen dough for the flatbread?
A: Yes, while frozen dinner rolls are ideal, you could experiment with other yeast-based frozen doughs like pizza dough or even biscuit dough, though the texture will vary. Dinner rolls offer the perfect balance of rise and density for this recipe.
Q: What if I don’t have an outdoor grill?
A: No problem! A grill pan on your stovetop works just as effectively for achieving those beautiful grill marks and crispy texture. Alternatively, a heavy-bottomed skillet can also be used; you’ll still get a wonderfully browned and delicious quesadilla, though without the distinct grill lines.
Q: How can I prevent the flatbread from sticking to the pan/grill?
A: Generously greasing your skillet or grill pan with cooking spray or oil, and buttering the flatbread as instructed, should prevent sticking. Ensure your cooking surface is adequately preheated before adding the quesadillas.
Q: Can I prepare the chicken filling ahead of time?
A: Absolutely! The chicken filling can be mixed a day in advance and stored in an airtight container in the refrigerator. This makes assembly on grilling day much quicker and easier.
Q: What are some vegetarian filling options for these flatbread quesadillas?
A: For a delicious vegetarian version, consider using a mixture of sautéed mushrooms, spinach, bell peppers, and onions, or roasted sweet potatoes and black beans. You could also add crumbled feta or goat cheese for extra flavor.
More Delicious Quesadilla Recipes to Explore
- Grilled Corn Quesadilla Recipe
- Shrimp Quesadillas with Chorizo
- Rio Grande Chicken Quesadilla Recipe
- Bacon Cheeseburger Quesadillas
- Chipotle Beef Quesadilla Recipe
Grilled Chicken Quesadillas
Deborah Harroun
10
42
8 servings
Main Dish
American
Pin
Ingredients
- 32 frozen dinner rolls such as Rhodes, thawed to room temperature
- 3 cups chopped cooked chicken, seasoned with salt and lemon pepper
- 2 cups prepared salsa
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup chopped cilantro
- 1/4 cup butter, melted
- 2 cups grated cheddar cheese
Instructions
- Spray a counter lightly with nonstick cooking spray. Combine 2 of the thawed rolls together, then roll them into an 8-inch circle. The dough should be relatively thin.
- Place a small skillet over medium heat and spray with nonstick cooking spray. Carefully place the rolled dough circle into the skillet and cook for 1-2 minutes on each side, or until lightly browned and cooked through. Repeat this process with the remaining rolls to create a total of 16 flatbreads.
- In a large bowl, combine the chopped cooked chicken, prepared salsa, drained and rinsed black beans, thawed frozen corn, and chopped cilantro. Mix until all ingredients are well combined.
- Heat a grill or grill pan to medium heat. Take one of your cooked flatbreads and brush one side generously with the melted butter. Place this buttered side down on the hot grill or grill pan. Immediately sprinkle the unbuttered side with some grated cheddar cheese. Top this with a portion of the chicken mixture, then add another sprinkle of cheese. Place a second flatbread on top, and brush its uppermost side with melted butter.
- Grill for 3 minutes on each side, or until the cheese is thoroughly melted and the flatbread is golden brown and crispy, with visible grill marks. Carefully remove from the grill. Repeat this process with the remaining ingredients to make a total of 8 delicious quesadillas. Serve immediately, cut into wedges.
Recipe Notes:
Nutrition Information
, Calories: 704 kcal (35%)
, Carbohydrates: 87 g (29%)
, Protein: 30 g (60%)
, Fat: 23 g (35%)
, Saturated Fat: 10 g (63%)
, Polyunsaturated Fat: 3 g
, Trans Fat: 0 g
, Cholesterol: 90 mg (30%)
, Sodium: 1080 mg (47%)
, Fiber: 3 g (13%)
, Sugar: 11 g (12%)
Grilled Chicken Quesadillas, Homemade Flatbread, Quesadilla Recipe