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October 25, 2022
I've got you covered if you’re looking for a simple yet filling meal. My Cheesy Chicken Quesadillas come together quickly but taste like they’ve spent all day on the grill. These quesadillas are fajita-style with beautifully seasoned meat, gooey cheese, and juicy grilled veggies.
This is the perfect main dish for Cinco de Mayo celebrations, Super Bowl parties, or date nights. Tex-Mex has never been easier or more delicious.
These delicious quesadillas are seasoned with not just one, but two of my competition-grade rubs. This is an excellent recipe for novice BBQ masters as it teaches you how to handle the grill in a low-pressure situation.
Don’t be afraid to make this recipe your own. Add your favorite cheese, veggies, and spicy peppers. Swap the meat for a change of pace, and use the tortillas that make your mouth water. Whatever path you choose, you’re in for a treat.
My Cheesy Chicken Quesadillas are proof that you don’t need a ton of ingredients to make a great meal. You might already have some of these things in your pantry. If not, here’s what you need to add to your shopping cart.
Here’s the setup I used to make this recipe fantastic. Check out the equipment and tools section for more of my must-haves.
• Grill. For this recipe, I used my Goldens’ Cast Iron. This is a fantastic, durable setup with shelving that doubles as a prep table. Cast iron stays hot for a while, so you don’t have to worry about temperature fluctuations. I can’t recommend this grill enough.
• Pellets. I stoked my grill with Royal Oak Charcoal. These pellets contain no fillers, which gives your meat an authentic flavor.
You can find detailed instructions in the recipe card or video at the bottom of this post. Here’s a brief overview of how I pulled these quesadillas together.
These quesadillas were fit for royalty. Every bite had the perfect amount of cheese and seasoning. You can’t beat quesadillas with BBQ flair. Simple, yet delicious.
I always serve my quesadillas with sour cream and salsa. You can also serve them with pickled jalapenos, cilantro, and fresh tomatoes.
I can almost guarantee you won’t have any leftovers, but if you do, store them in the fridge for 2-3 days max.
Equipment and ToolsGoldens' Cast Iron,Royal Oak Charcoal Pellets, cast iron skillet, cutting board, instant-read meat thermometer, YETI Cooler, and insulated gloves. |
Category
Quesadillas
Prep Time
15 minutes
Cook Time
20 minutes
Boneless chicken breasts
Sliced peppers and onions
Shredded Cheese (We used a Mexican cheese blend)
10" flour tortillas
Heath Riles BBQ Chicken Rub
Heath Riles BBQ Garlic Jalapeno Rub
Get your grill up to 450-500º.
Filet your chicken breasts and slice up your peppers and onions.
Coat both sides of your chicken breasts in olive oil. Season both sides of your chicken breast with Heath Riles BBQ Garlic Jalapeno and Chicken Rubs.
Place a cast iron skillet on your grill. Place olive oil on your skillet and allow it to heat up. Put your sliced up peppers and onions on your skillet and sautée your vegetables for about 4-6 minutes, or until they reached desired doneness.
Spray your grill grates with canola oil and place your chicken breasts on your grill. Cook on each side for 3.5-4 minutes, or until your chicken reaches an internal temperature of 160º, and pull it off the grill.
Slice up your chicken breasts and build your quesadilla however you'd like. We used Mexican blend shredded cheese, our sautéed peppers and onions, and our sliced up chicken breasts and placed it on our tortillas.
Place your quesadillas back on your cast iron skillet on your grill to melt the cheese and brown up the tortillas.
Take your quesadillas off the grill once the cheese has melted.