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Barbecue Chicken Quesadillas

10

55

Mesquite

We've given the Traeger twist to a Mexican fast-food favorite. When you add wood-fired BBQ chicken, this simple quesadilla becomes a big crowd-pleaser.

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  • 3 (5 oz) chicken breasts, boneless and skinless

  • 1/2 (1 oz) packet taco seasoning

  • 4 (10-inch) flour tortillas

  • 3 Tablespoon butter, melted

  • 1/3 Cup Traeger 'Que BBQ Sauce

  • 3 Cup Monterey Jack or 4-cheese Mexican blend, shredded

  • 1 Large bell pepper, sliced thin

  • Black olives, sliced, to taste, optional

  • Fresh cilantro leaves, to taste, optional

  • Fresh or pickled jalapeños, sliced, to taste, optional

  • Fresh tomatoes, diced, to taste, optional

  • Green onions, thinly sliced, to taste, optional

  • Canned sweet corn, drained, to taste, optional

  • Guacamole, for serving

  • Sour cream, for serving

  • Pico de gallo, for serving

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Lightly season the chicken breasts on both sides with taco seasoning.

    • 3 (5 oz) chicken breasts, boneless and skinless

    • 1/2 (1 oz) packet taco seasoning

  • 3

    Insert the probe horizontally into the center of the chicken breast. Place the chicken directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 165°F, 25-30 minutes.

    375 ˚F

    165 ˚F

  • 4

    Remove the chicken from the grill. Let the chicken cool slightly, then dice.
  • 5

    On a rimmed baking sheet, lightly coat the bottom with melted butter. Lay the tortillas side by side in the butter. Press down gently to make sure the bottom sides of the tortillas are uniformly coated.

    • 4 (10-inch) flour tortillas

    • 3 Tablespoon butter, melted

  • 6

    Brush the top of each tortilla with Traeger 'Que BBQ Sauce.

    • 1/3 Cup Traeger 'Que BBQ Sauce

  • 7

    Top half of each tortilla with the cheese, chicken, and bell pepper. Add any olives, cilantro, jalapeños, tomatoes, green onions, and corn, if using, then sprinkle with more cheese. Fold the tortillas in half over the toppings.

    • 3 Cup Monterey Jack or 4-cheese Mexican blend, shredded

    • 1 Large bell pepper, sliced thin

    • Black olives, sliced, to taste, optional

    • Fresh cilantro leaves, to taste, optional

    • Fresh or pickled jalapeños, sliced, to taste, optional

    • Fresh tomatoes, diced, to taste, optional

    • Green onions, thinly sliced, to taste, optional

    • Canned sweet corn, drained, to taste, optional

  • 8

    Place the baking sheet with the quesadillas on the grill grates. Close the lid and cook for 8-10 minutes or until the underside is lightly browned and the cheese has melted. Carefully flip the tortillas with a wide spatula and continue to cook the other sides until they are lightly browned, 6-8 minutes.

    375 ˚F

  • 9

    Remove the quesadillas from the grill. Use a pizza cutter or knife to cut each quesadilla into wedges. Serve with guacamole, sour cream, and pico de gallo, as desired. Enjoy!

    • Guacamole, for serving

    • Sour cream, for serving

    • Pico de gallo, for serving

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