Backyard Farms

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Southwestern Saddle Burn Quesadillas

  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes
  • SERVES 4
Southwestern Saddle Burn Quesadillas


  • 1 ½ teaspoons paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper, ground 
  • 2, 6 ounce skinless, boneless chicken breast halves
  • 1 onion, cut into ½-inch thick slices
  • 1 red bell pepper, cut into ½-inch thick wedges
  • 1 fresh jalapeño pepper, sliced into strips
  • 2 medium Backyard Farms Tomatoes on the Vine, cut into wedges
  • 1 cup Monterey Jack cheese, shredded
  • 4, 6-inch flour tortillas
  • Sour cream, green onions and salsa, to taste


Preheat grill to medium-high heat. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.

Arrange chicken, onion, bell pepper, jalapeño pepper and tomatoes on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done.

Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.

Place two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken and vegetables.

Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Top with remaining cheese, chicken and vegetables. Cut into wedges and serve with sour cream, green onions and salsa if desired.