Best Cherry Wood Smoked Chicken Breast Quesadillas With Pico De Gallo Recipes

CHERRY WOOD-SMOKED CHICKEN BREAST QUESADILLAS WITH PICO DE GALLO

Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo image

Whether you use this chicken as a main or in a quesadilla, you will love the flavor that the cherry wood imparts. This method is for a charcoal grill. If you use a gas grill or smoker, follow the manufacturer's instructions.

Provided by bdweld

Categories Chicken Appetizers

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

5 Roma tomatoes, diced
½ white onion, diced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ teaspoon chili powder
½ teaspoon garlic salt, or to taste
1 cup cherry wood chips, soaked in water
3 skinless, boneless chicken breasts
6 (10 inch) flour tortillas
1 pound shredded pepper Jack cheese

Steps:

Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

Nutrition Facts : Calories 605.9 calories, Carbohydrate 44.6 g, Cholesterol 113.4 mg, Fat 31.4 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 1093.1 mg, Sugar 5 g

PICO DE GALLO CHICKEN QUESADILLAS

Pico de Gallo Chicken Quesadillas image

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.

Provided by Tony Cortez

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
½ onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
¼ cup sour cream, for topping

Steps:

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g

PICO DE GALLO CHICKEN QUESADILLAS

Pico de Gallo Chicken Quesadillas image

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese.

Provided by ngibsonn

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tomatoes, diced
1/2 onion, finely chopped
1 lime, juiced
1 tablespoon chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt
pepper
1 tablespoon olive oil
1 boneless skinless chicken breast half, cut into strips
1/4 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 clove garlic, minced
2 12-inch flour tortillas
2 ounces shredded monterey jack cheese
salt
pepper
2 tablespoons sour cream, for topping

Steps:

In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
Set the pico de gallo aside.
2 In a large skillet, heat 1/2 tablespoon olive oil.
Add the chicken breast meat, and saute until cooked through and juices run clear.
Remove chicken from skillet, and set aside.
3 Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender.
Stir in the minced garlic, and saute until the aroma is strong.
Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
Set this mixture aside; keep warm.
4 In a heavy skillet, heat one flour tortilla.
Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
Flip, and cook on the opposite side.
Remove quesadilla from skillet, and cut into quarters.
Serve with sour cream and remaining pico de gallo.