Chicken Quesadilla Grande Recipe

This is my homemade take on Applebee’s Chicken Quesadilla Grande — gooey cheese, spicy chicken folded into a crispy tortilla. It’s quick, cozy, and budget‑friendly.

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Quick Summary

• Prep time: 10 mins-ish
• Cook time: 10 mins
• Flavor: crispy, cheesy, a lil’ spicy if you want
• Great for: late-night cravings, easy dinners, sharing on the couch

Why I Like This Recipe

Honestly? I threw it together late one night when my fridge was sad. Not gonna lie, I grabbed what I had—chicken, cheese, tortilla—and bam, total game changer. It’s that stand‑over‑the‑stove, two‑hands, cheese‑drip kinda good.

Ingredients

• ½ oz shortening (or butter, no shame)
• 2 × 12″ flour tortillas
• 2 Tbsp chipotle pepper sauce (optional, but I do it)
• 4 oz grilled chicken (seasoned if you wanna spice it up)
• 1 cup shredded lettuce
• Sour cream – dollops for days
• 1 green onion, thin‑sliced
• Salsa – on the side, unless you wanna spoon it in

Quesa Filling (as much as you want):

• Jack + Cheddar cheeses (go heavy)
• Jalapeño, diced (if you dare)
• Tomato, diced
• Onion, diced
• Cilantro, minced
• Bacon, fried + crumbled (optional but life)

How To Make Chicken Quesadilla Grande

1. Brush one side of each tortilla with shortening—yes, brush it.
2. Lay one tortilla on counter, shortening side down. Spread chipotle sauce over it.
3. Microwave chicken 45 sec to warm. Toss on tortilla.
4. Pile on cheeses + jalapeño, tomato, onion, cilantro, bacon.
5. Top with second tortilla, shortening side up.
6. Preheat skillet or griddle (medium heat). Cook quesadilla ’til golden brown both sides & cheese is gooey, flipping gently.
7. Slice into wedges. Serve with lettuce, sour cream, green onion, salsa.

Tips for Success

• Preheat skillet—want that golden crisp.
• Don’t overstuff; else filling doesn’t melt.
• Flip carefully or cheese oozes (been there).
• Medium heat = crispy outside, melty inside.
• Season chicken with cumin/chili/garlic for extra life.
• Grill chicken for smoky depth instead of nuking.
• Want veggie? ditch chicken + bacon, add peppers or mushrooms.
• Low‑fat? use lighter cheese, skip bacon, spray pan not shortening.

Storage and Reheating

• Fridge: Wrap wedges in foil or store in container for up to 2 days. Crisp ’em in the skillet or air fryer.
• Freezer: Freeze flat after cooling. Reheat in oven or air fryer to keep crisp.
• Microwave (~meh): 30 sec for one—but texture’s meh. Crisp in skillet after for best result.

Frequently Asked Questions

• Can I use mozzarella or pepper jack? Yep, they melt great.
• No chipotle sauce—substitute? Hot sauce, salsa, or smoky tomato paste all work.
• Vegetarian version? For sure—just add more veggies and cheese.
• Make chicken spicy? Marinate in hot sauce + garlic beforehand.
• How to avoid soggy tortilla? Don’t go wild with sauce. Cook medium heat.

Common Mistakes and How to Dodge Them

• Skillet not hot enough = soggy tortilla. Wait for a steady medium-high sizzle.
• Overstuffing = no melt, messy flip. Balance is key.
• Flipping too soon = cheese separates layers. Let it set 2–3 min first.
• Skipping seasoning = bland chicken. Even salt + pepper helps.
• Not cooling filling a bit = steamy soggy tortilla. Let chicken rest a minute.

Nutrition Facts (Per Serving ~half quesadilla)

• Calories: 420 kcal
• Total Fat: 24 g
• Saturated Fat: 10 g
• Cholesterol: 70 mg
• Sodium: 850 mg
• Potassium: 300 mg
• Total Carbs: 30 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 25 g