By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
987 cal · 45 min
Balsamic Chicken & Strawberry Quesadilla
Recipe GLPRaa2a1e2fc1c56e
A delightful fusion quesadilla that combines savory roasted chicken, crispy bacon, and sweet fresh strawberries, balanced with tangy balsamic vinegar and melted mozzarella cheese. This warm, gooey creation is perfect for lunch, dinner, or as an impressive appetizer.
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Ingredients
1 cup cooked chicken, diced
4 fresh strawberries, diced small
2 slices bacon, cooked and crumbled
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, chopped
2 to 3 tablespoons balsamic vinegar
1 cup mozzarella cheese, shredded
4 flour tortillas
2 tablespoons butter
Directions
Prepare your filling ingredients: ensure the cooked chicken is diced into bite-sized pieces, dice the fresh strawberries into small pieces, chop the cilantro, dice the red onion, and have the crumbled bacon ready.
Lay one flour tortilla flat on a clean work surface. Arrange half of the diced cooked chicken evenly over the tortilla.
Top the chicken with half of the diced strawberries, distributing them evenly across the tortilla.
Scatter half of the crumbled bacon and half of the diced red onion over the strawberries.
Sprinkle half of the chopped cilantro over the filling.
Drizzle 1 to 1.5 tablespoons of balsamic vinegar evenly over the filling, according to your taste preference.
Sprinkle half of the shredded mozzarella cheese over the balsamic vinegar layer.
Place a second flour tortilla on top to cover the filling completely, creating a sandwich.
Repeat steps 2 through 8 with the remaining two tortillas and filling ingredients to create a second quesadilla.
Heat 1 tablespoon of butter in a large skillet or griddle over medium heat until it foams and coats the cooking surface evenly.
Carefully place the first quesadilla into the hot skillet. Cook for 4 to 5 minutes until the bottom tortilla is golden brown and crispy.
Gently flip the quesadilla using a wide spatula. Add the remaining 1 tablespoon of butter to the pan if needed.
Cook the second side for another 4 to 5 minutes until golden brown and the cheese is completely melted and gooey inside.
Transfer the cooked quesadilla to a cutting board and repeat the cooking process with the second quesadilla, using the same heat and timing.
Cut each quesadilla into quarters or halves using a sharp knife. Serve immediately while warm and the cheese is still melted.
Comments
All ingredients are standard stock at every Charlotte chain, so no special trips required. The dish comes together quickly despite the 45-minute stated time—the real clock is closer to 20 minutes once the chicken is cooked, making it solid for a weeknight. Fresh strawberries and cilantro anchor an unusual flavour profile that works well on grilled cheese, though it skews toward spring and summer availability and freshness. The main cost driver is the chicken and bacon (likely $4–5 per serving), but it reheats adequately in a skillet and makes a satisfying lunch the next day.
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