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

Why You'll Want This Again

This dish combines the rich, smoky flavor of cherry wood with tender chicken, creating a unique twist on a classic favorite. The fresh pico de gallo adds a bright, zesty contrast that balances the warmth of the quesadillas perfectly. It’s a crowd-pleaser that’s both satisfying and full of vibrant flavors.

Cooking Tips You Should Know

- Use cherry wood chips soaked in water for at least 30 minutes to get a smooth, mild smoke.
- Cook the chicken slowly over indirect heat to keep it juicy and tender.
- Warm the tortillas before assembling to prevent them from cracking when folding.

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!

Perfect Pairings

Serve with extra pico de gallo on the side and a dollop of sour cream or guacamole for added creaminess. A fresh green salad or Mexican rice pairs well to round out the meal. For a little heat, add sliced jalapeños or a drizzle of hot sauce.

Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quesadillas in a skillet to keep them crispy instead of using a microwave. Keep pico de gallo separate and fresh by storing it in its own container.