Here at Traeger, we love to test the waters and see what these amazing grills are really capable of. Sure, you know they are amazing at turning out top notch brisket, pulled pork, and ribs, but how often do you utilize your grill for every day meals? We want to you to feel like your Traeger is the rockstar of your theoretical culinary band. Tyring out simple recipes like these delicious and fast quesadillas can really turn your Traeger into a daily appliance opposed to a weekend hobby. Even the easiest and most common of meals taste better than you imagined when you are cooking it on your Traeger!
Prep Time: 10 minutes
Cook Time: 10 minutes (if using precooked chicken) 40 minutes (if cooking chicken)
Serves: 4-6 depending on tortilla size
Recommended Pellets: Hickory
3 boneless, skinless chicken breasts, each about 5 ounces (or 2 cups cooked shredded chicken, maybe leftover from taking the Chicken Challenge?)
1/2 of a 1-ounce package of taco seasoning
1 large bell pepper, red, orange, yellow, or green
2 to 3 tablespoons butter, melted 4 10-inch flour tortillas
1/3 cup of Traeger’s Regular Barbecue Sauce, or your favorite barbecue sauce
3 cups shredded melting cheese, such as Monterey Jack or Sargento’s 4-Cheese Mexican Blend
8-12 soft flour tortilla shells
Optional toppings: Sliced black olives, fresh cilantro leaves, sliced fresh or pickled jalapenos, diced fresh tomatoes, thinly sliced green onions, drained canned sweet corn, guacamole, sour cream, and/or pico de gallo for serving
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Lightly sprinkle the chicken breasts with the taco seasoning. Arrange directly on the grill grate and grill, turning once, until the internal temperature is 165 degrees F, about 25 to 30 minutes.
Leave the grill on. Let the chicken cool slightly, then dice. Stem and seed the bell pepper, then dice or cut into very thin strips.
Pour the melted butter on a rimmed baking sheet to barely coat. Lay the tortillas side by side in the butter . Press down gently to make sure the bottom sides of the tortillas are uniformly coated.
Brush the top of each tortilla with the barbecue sauce.
Top 1/2 of each tortilla with some of the cheese, chicken, and bell pepper. Add any optional toppings, then sprinkle with more cheese. Transfer the baking sheet with the quesadillas to the grill grate.
Grill for 12-14 minutes, or until the underside is lightly browned and the cheese has melted. Carefully fold the tortillas in half and transfer to a cutting board.
Use a pizza cutter or knife to cut each quesadilla into wedges. Serve with guacamole, sour cream, and/or pico de gallo.