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.
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Chicken Rub bit.ly/3pOEH4T
• Heath Riles BBQ Garlic Jalapeno Rub bit.ly/2yXvmD4
• Goldens' Cast Iron bit.ly/3HQ0tyB
• Victorinox Fibrox Pro 6-inch Curved Boning Knife amzn.to/3NIS837
• Thermapen One bit.ly/43qX2Za
• Royal Oak Charcoal amzn.to/3ua1g8W
• Lodge 8" Cast Iron Skillet amzn.to/3slZWhk
• Pure and Simple Canola Oil amzn.to/354HwKo
INGREDIENTS:
• 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
DIRECTIONS:
1. Get your grill up to 450-500º.
2. Filet your chicken breasts and slice up your peppers and onions.
3. 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.
4. 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.
5. 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.
6. 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.
7. Place your quesadillas back on your cast iron skillet on your grill to melt the cheese and brown up the tortillas.
8. Take your quesadilla off the grill once the cheese has melted.
9. Slice and serve
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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14 окт 2024
