Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo

Name: Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 cup Cherry Soda; 3 whole Chicken Breast; 0.5 tsp Chili Powder; 0.5 whole Diced Yellow Onion; 6 whole Flour Tortilla; 3 tbsp Fresh Cilantro; 0.5 tsp Garlic Salt; 0.5 whole Jalapeño Pepper; 5 whole Roma Tomato; 1 lb Shredded Pepper Jack Cheese

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Halal 🕌Comfort-Food Anabolic Diet

Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo deliver tender, smoky grilled chicken tucked into melty pepper Jack between golden tortillas. Fresh pico adds bright tomato, cilantro, and a gentle jalapeño kick that balances the wood-smoked depth. Great for a casual weeknight dinner or game-day platter when you want bold flavor with a fresh finish.

Prep20 mins
Cook30 mins
Serves6
DifficultyMedium

1

In a bowl, combine the tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt. Stir to mix, then refrigerate until needed.
2

Preheat a charcoal grill to medium-high and lightly oil the grate. Evenly scatter the soaked cherry wood chips over the lit charcoal. Place the chicken on the grill, cover, and cook until it 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 register at least 165 degrees F (74 degrees C).
3

Take the chicken off the grill and let it cool until safe to handle. Cut each chicken breast into small cubes.
4

Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm, then quickly flip it. Sprinkle enough pepper Jack cheese to lightly cover the whole tortilla and let it melt, about 2 minutes. Remove from the heat. Spread 3 tablespoons of pico de gallo over one half of the tortilla and top with 1/6 of the diced chicken. Fold the cheese side of the tortilla over the pico de gallo and chicken, cut into 3 wedges, and serve. Repeat with the remaining ingredients.