Name: Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Roma tomatoes, diced - 5; White onion, diced - ½; Chopped fresh cilantro - 3 tablespoons; Jalapeno pepper, seeded and minced - ½; Chili powder - ½ teaspoon; Garlic salt, or to taste - ½ teaspoon; Cherry wood chips, soaked in water - 1 cup; Skinless, boneless chicken breasts - 3; Flour tortillas - 6 (10 inch); Shredded pepper jack cheese - 1 pound

Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo

1. Roma tomatoes, diced - 5

2. White onion, diced - ½

3. Chopped fresh cilantro - 3 tablespoons

4. Jalapeno pepper, seeded and minced - ½

5. Chili powder - ½ teaspoon

6. Garlic salt, or to taste - ½ teaspoon

7. Cherry wood chips, soaked in water - 1 cup

8. Skinless, boneless chicken breasts - 3

9. Flour tortillas - 6 (10 inch)

10. Shredded pepper jack cheese - 1 pound

How to cook deliciously - Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo

1. Stage

Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.

2. Stage

Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. Stage

Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.

4. Stage

Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.