Smoky Gruyère cheese and a sweet sun-dried tomato chutney dress up crunchy chicken in this easy Chicken Tender Quesadilla. Ready in about 30 minutes, this recipe makes a flavorful lunch or quick weeknight dinner that’s simple to put together and pleasing to nearly everyone.
One of the small kitchen conveniences I reach for constantly is olive oil cooking spray. A light spritz crisps tortillas without the extra oil or butter, making grilled sandwiches, pita melts, and quesadillas quick and lighter than pan-frying. For these quesadillas I like to spray the pan and the top of the tortilla to get even, golden browning and melty cheese inside.
If you prefer, swap store-bought fried chicken tenders for baked or pan-seared chicken tenders you prepare yourself. Using purchased tenders keeps the prep fast and still delivers lots of crunch and flavor—especially when combined with the sweet-savory chutney and smoked Gruyère.
The full flavor here comes from a few simple elements: sweet browned onions, roasted bell peppers, shredded smoked Gruyère, crunchy chicken, and a quick sun-dried tomato chutney. The chutney is particularly versatile—only three main ingredients—and it pairs beautifully with chicken, fish, steak, baked potatoes, or sandwiches.
This is a great recipe when you want something different from the usual grilled cheese or taco. It’s filling, flavorful, and easy enough to prepare on a busy day. Below is a cleaned, straightforward version of the recipe with ingredients and step-by-step instructions so you can make it at home.
Chicken Tender Quesadilla with Sun-Dried Tomato Chutney
Ingredients
- 2 yellow bell peppers
- 1 onion, diced
- 2 tsp extra virgin olive oil
- Pinch kosher salt
- 1/4 cup sun-dried tomato pesto (or paste)
- 3 Tbsp apricot preserves
- 1/2 tsp balsamic vinegar
- 4 large purchased chicken tenders, chopped (or baked/ homemade tenders)
- 2 cups shredded smoked Gruyère cheese
- 8 large whole wheat tortillas
- Olive oil cooking spray
Instructions
- Preheat the oven broiler. Place whole yellow bell peppers directly under the broiler and roast, turning a quarter turn every 5 minutes, until blistered on all sides. Transfer the peppers to a zip-top bag to steam for 5 minutes.
- While the peppers roast, heat the olive oil in a nonstick pan over high heat and sauté the diced onion until lightly browned. Add a pinch of kosher salt and set aside.
- Remove the peppers from the bag, peel off and discard the blistered skins and seeds, then chop the peppers and set aside.
- Make the sun-dried tomato chutney by combining the sun-dried tomato pesto, apricot preserves, and balsamic vinegar in a small bowl. Stir until smooth. Taste and adjust the balance of sweet and tangy to your preference.
- To assemble each quesadilla: lay a tortilla flat and spread a couple tablespoons of the chutney over half the tortilla. Layer 1/4 of the sautéed onions, roasted bell pepper, chopped chicken tenders, and a generous handful of shredded smoked Gruyère. Fold the tortilla over or top with a second tortilla.
- Heat a large nonstick skillet over medium-high heat and lightly spray with cooking spray. Carefully place the assembled quesadilla in the pan. Spray the top of the tortilla with cooking spray. Cook until the bottom is golden and toasted, 2–3 minutes. Use a heat-resistant plate or baking sheet to flip the quesadilla quickly and transfer it back to the pan to toast the other side until golden and the cheese is melted. Repeat with remaining tortillas. Slice and serve warm. Makes 4 servings.
Nutrition
If you enjoy quesadillas, try variations by swapping the smoked Gruyère for smoked gouda or cheddar, using different preserves in the chutney, or adding fresh greens or avocado slices when serving for extra texture and brightness.
