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.
- 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
Spray a counter lightly with nonstick cooking spray. Combine 2 of the rolls together, then roll into an 8-inch circle. (The dough will be thin.)
Place a small skillet over medium heat and spray with nonstick cooking spray. Place the rolled rolls in the skillet and cook for 1-2 minutes on each side, or until lightly browned. Repeat with the remaining rolls to make a total of 16 flatbreads.
In a large bowl, combine the chicken, salsa, black beans, corn and cilantro.
Heat a grill or grill pan to medium heat. Butter one side of a flatbread with the butter. Sprinkle the other side with some cheese, top with some of the chicken mixture, more cheese, then another flatbread. Brush the top of the second flatbread with the melted butter.
Grill for 3 minutes on each side, or until the cheese is melted and the flatbread is browned. Repeat with the remaining ingredients to make a total of 8 quesadillas.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1 quesadilla
- Calories: 704
- Sugar: 11 g
- Sodium: 1080 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg