Ingredients
- Pico de Gallo:
- Chop 5 ripe Roma tomatoes into small pieces,
- Dice half of a white onion finely,
- Add in 3 tablespoons of freshly chopped cilantro,
- Mince half a jalapeno pepper after removing the seeds,
- Season with half a teaspoon of chili powder and garlic salt to your liking.
- Smoked Chicken:
- Soak 1 cup of cherry wood chips in water,
- Prepare 3 boneless, skinless chicken breasts.
- Quesadillas:
- Gather 6 large 10-inch flour tortillas,
- Sprinkle 1 pound of shredded pepper Jack cheese generously.
Step 1
In a bowl, combine fresh tomatoes, diced onion, fragrant cilantro, spicy jalapeno pepper, zesty chili powder, and savory garlic salt. Mix everything together thoroughly and let it chill in the refrigerator until you're ready to use it.
Step 2
To prepare the grill, preheat your charcoal grill to a medium-high heat setting and lightly oil the grate for a smooth cooking experience. Spread the cherry wood chips that have been soaked evenly over the hot charcoal. Place the chicken on the grill, cover it, and cook until the chicken is cooked through and the juices run clear, approximately 10 minutes on each side. Make sure to check the internal temperature with an instant-read thermometer, which should register at least 165 degrees F (74 degrees C).
Step 3
Once the chicken is cooked, remove it from the grill and allow it to cool down before handling. Cut each chicken breast into small, bite-sized cubes for easier assembly later on.
Step 4
Now, heat up an electric griddle to 350 degrees F (175 degrees C). Place a tortilla on the griddle to warm it up, flipping it quickly to heat both sides. Sprinkle a generous amount of pepper Jack cheese onto the tortilla, making sure it covers the entire surface evenly. Let the cheese melt for about 2 minutes before removing it from the heat.
Step 5
Next, spread 3 tablespoons of flavorful pico de gallo on one half of the tortilla and top it with a portion of the diced chicken, approximately 1/6 of the total amount. Fold the cheese side of the tortilla over the pico de gallo and chicken mixture, creating a delicious quesadilla. Cut the assembled quesadilla into 3 wedges for easy serving. Repeat this process with the remaining ingredients to make more tasty quesadillas to enjoy.
Extra Tips & Suggestions
- 1. Keep your cherry wood chips in a dry, airtight container to preserve their smoky flavor for the next grilling adventure.
- 2. Store your marinated chicken in the fridge in a sealed container to intensify the flavors and ensure juicy, tender meat for your quesadillas.
- 3. Wrap your fresh tortillas in a clean kitchen towel and store them in a zip-top bag to maintain their soft texture and prevent them from drying out.
Reviews
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