Chicken Quesadillas
A chicken quesadilla recipe made on the BBQ grill - super easy and fun barbecue chicken quesadillas.
Equipment
- BBQ Grill
Ingredients
Marinade
- 1/2 cup Mazola Corn Oil
- 1 Tbsp cumin
- 1/2 Tbsp paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp garlic powder
Chicken Quesadillas
- 1 large chicken breast butterfly in half, pound to 1/4 inch thickness
- 4 8 inch flour tortillas
- 1 Tbsp Mazola Corn Oil
- 2 cups Mexican cheese
- 1/4 cup Pico de Gallo alternatively use salsa or your own mix
- 2 Tbsp BBQ sauce
- 2 Tbsp Sour cream
Instructions
Marinade
- Place all ingredients except chicken in a bowl or zipper bag and mix well.
- Place chicken in marinade, flipping it to coat well. Cover or seal and allow to marinate in refrigerator for 2 hours, up to overnight
Chicken Quesadillas
- Preheat grill to med-high for gas and med-high set up for indirect on charcoal grills
- Grill the chicken, flipping every 2 minutes until internal temperature of 165 degrees F. is reached. This should only take 4 to 6 minutes
- Remove chicken from grill, reduce gas grill heat to low. Cut chicken into 1/2 inch pieces
- In a bowl, mix the chicken, sour cream, BBQ sauce, and Pico to create your quesadilla filling
- Brush one side of your flour tortillas with Mazola Corn Oil and place oiled sides down on the low-heated grill or over indirect heat on charcoal.
- Top each tortilla with about 1/2 cup of cheese and two tortillas with 1/2 cup of your quesadilla filling mixture
- Watch for the cheese to melt and the bottom of the tortilla to turn a nice brown or gain grill marks, the quesadillas are done at this point
- Place the cheese-only tortillas on top of the tortillas with filling, cheese side in, like a sandwich, and press with a spatula. Move to the cutting board
- Rest for two minutes and cut into wedges
- Serve with BBQ sauce or other dipping sauce of choice