Traeger Smoked Chicken Quesadillas
Pellet smoked and shredded spicy BBQ chicken with pepper jack cheese inside grilled flour tortillas.
A recipe from
Maria Arnold
Ingredients
Yields 12 servings
- 1 large Red Onion (quartered and thinly sliced)
- 1 Tablespoon Olive Oil
- 2 1/2 pounds Boneless Skinless Chicken Thighs
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Chipotle Chili Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Cumin
- 1 1/2 cups BBQ Sauce
- 12 Flour Tortillas
- 1 pound Shredded Pepper Jack Cheese
Method
10 steps
- 1
Preheat your pellet smoker to 225ºF, using the Super Smoke setting or a similar feature if your smoker has one.
- 2
Toss the sliced onion with 1 tablespoon of olive oil in a large skillet. Set aside.
- 3
Rub the mustard over the chicken thighs before seasoning with the chili powder, salt, pepper, garlic powder, and ground cumin. Once the chicken is evenly coated in the rub, place the chicken thighs on top of the red onion in the skillet.
- 4
Place the skillet on the smoker and cook for 1 hour.
- 5
After 1 hour on the grill, pour the 1 1/2 cups of BBQ sauce over the smoked chicken in the skillet and tightly cover with foil.
- 6
Increase the temperature of your smoker to 350ºF and cook for 60-75 minutes until the chicken easily shreds with forks.
- 7
Shred the chicken and cook for 10-15 minutes uncovered while you grate the cheese and prepare the tortillas.
- 8
Place the tortillas directly on the grill grates and top each with 1 1/3 oz of cheese. Close the lid for a few minutes to melt the cheese before adding the shredded chicken to one side of each tortilla. Use tongs and a spatula to gently fold the other side over to seal.
- 9
Close the lid and cook for 10-15 minutes longer until the tortillas start to turn a crispy golden brown.
- 10
Serve with sour cream, BBQ ranch, or your choice of dip.
From the family
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