Cherry Wood-Smoked Chicken Quesadillas Accompanied by Fresh Pico de Gallo

Ingredients 0/13

Step 1

Whisk together the tomatoes, onion, cilantro, jalapeno, chili powder, and garlic salt in a bowl. Pop it in the fridge to let the flavors come together while you get everything else ready.

Step 2

Heat up your charcoal grill to medium-high and give the grate a quick brush with some oil to keep things from sticking. Scatter the soaked cherry wood chips over the hot coals for that smoky flavor. Place the chicken on the grill, cover it, and cook for about 10 minutes per side, or until the chicken is cooked through and the juices run clear. If you have a thermometer, look for 165°F in the thickest part.

Step 3

Once the chicken is done, take it off the grill and let it cool enough to handle. Then chop it into small cubes.

Step 4

Warm your electric griddle to around 350°F. Place a tortilla on it for a few seconds, flip it, and sprinkle pepper Jack cheese all over so it melts nicely—this should take about 2 minutes. Take it off the heat, spread a few tablespoons of the pico de gallo on one half, then add some of the chopped chicken on top. Fold the tortilla over, slice into wedges, and dig in.

Step 5

Just keep repeating with the rest of your tortillas and fillings until you’re all set!