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Smoky Grilled Chicken Quesadillas

Smoky and spicy grilled chicken is the star of these quesadillas, served with a creamy, yet spicy cilantro ranch dip.
Course Main Course
Cuisine Mexican
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4 -6 servings
Author Amy D.


For the smoky grilled chicken breasts

  • 1 8 oz can tomato sauce
  • 2 Tablespoons plus 1 teaspoon Black Label Reserve El Yucateco hot sauce
  • 4 Tablespoons melted unsalted butter
  • 2 Tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 4 boneless skinless chicken breasts

For the quesadillas

  • 4 smoky grilled chicken breasts
  • 3 cups shredded Mexican blend cheese
  • 10-12 flour tortillas

For the spicy cilantro ranch:

  • 1 16 oz carton sour cream
  • 1 packet ranch dressing mix
  • 1/3 cup chopped cilantro
  • 1-2 teaspoons red El Yucateco hot sauce


  1. First, in a small bowl, whisk together the tomato sauce, Black El Yucateco hot sauce, melted butter, vinegar, and Worcestershire sauce. Place the chicken breasts into a gallon sized Ziploc bag and pour in the marinade. Seal it well, and turn the bag several times to get the chicken well coated. Place in the refrigerator to marinate at least one hour.
  2. To make the Spicy Cilantro Ranch Dip, combine the sour cream, ranch dressing mix, chopped cilantro and red El Yucateco hot sauce. Start off with 1 teaspoon of hot sauce and adjust to your spice preference. Place in refrigerator until time to serve.
  3. Prepare the grill and grill the chicken breasts until they reach a minimum internal temperature of 165 degrees. Allow the chicken to rest for 5 minutes, then shred with two forks, or thinly slice with the grain of the chicken.
  4. Mix the shredded chicken with 3 cups of Mexican blend shredded cheese. Place about a 1/4 cup of the chicken and cheese mixture onto flour tortillas and cook on the grill until the cheese is melted. Fold the tortilla in half and remove from the heat.
  5. Serve with Spicy Cilantro Ranch

Recipe Notes

Quesadillas can be prepared inside on a griddle if preferred.