adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo
Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Succulent smoked chicken quesadilla with flavorful cherry wood essence, topped with pico de gallo.
Ingredients:
  • 5 Roma tomatoes, diced
  • 0.5 white onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 0.5 jalapeno pepper, seeded and minced
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon garlic salt, or to taste
  • 1 cup cherry wood chips, soaked in water
  • 3 skinless, boneless chicken breasts
  • 6 (10 inch) flour tortillas
  • 1 pound shredded pepper Jack cheese
Instructions:
  • In a bowl, toss together tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt. Chill until serving.
  • Preheat a charcoal grill to medium-high heat and oil the grate lightly. Evenly sprinkle the soaked cherry wood chips over the lit charcoal. Grill the chicken, covered, until no longer pink in the center and juices run clear, about 10 minutes per side. Ensure chicken reaches an internal temperature of at least 165°F (74°C) when tested with an instant-read thermometer.
  • Once the chicken has been grilled, let it cool until it's safe to handle. Then, dice each breast into small cubes.
  • Heat the electric griddle to 350 degrees F (175 degrees C). Warm one tortilla on the griddle and flip. Sprinkle with pepper Jack cheese and melt for about 2 minutes. Remove from heat, add 3 tablespoons of pico de gallo on one half, then top with 1/6 of the diced chicken. Fold the cheese side over the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with the remaining ingredients.

Similar Recipes