Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo Recipe
Cherry wood-smoked chicken breast quesadillas with pico de gallo showcase premium chicken whether used as a main course or in quesadilla format, delivering exceptional flavor from the cherry wood smoking process. This gourmet preparation elevates ordinary chicken into something extraordinary through careful smoking techniques that infuse complex, aromatic flavors. The pico de gallo adds fresh contrast while the smoked chicken provides sophisticated taste that makes these quesadillas restaurant-quality.
Whether you use this chicken as a main or in a quesadilla, you will love the flavor that the cherry wood imparts. This method is for a charcoal grill. If you use a gas grill or smoker, follow the manufacturer’s instructions.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients
Pico de Gallo:
5 Roma tomatoes, diced
½ white onion, diced
3 tablespoons chopped fresh cilantro
½ jalapeno pepper, seeded and minced
½ teaspoon chili powder
½ teaspoon garlic salt, or to taste
Smoked Chicken:
1 cup cherry wood chips, soaked in water
3 skinless, boneless chicken breasts
Quesadillas:
6 (10 inch) flour tortillas
1 pound shredded pepper Jack cheese
Directions
Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken 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 read at least 165 degrees F (74 degrees C).
Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.
Nutrition Facts (per serving)
| 606 | Calories |
| 31g | Fat |
| 45g | Carbs |
| 35g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 606 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 15g | 77% |
| Cholesterol 113mg | 38% |
| Sodium 1093mg | 48% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Protein 35g | 70% |
| Vitamin C 17mg | 19% |
| Calcium 518mg | 40% |
| Iron 3mg | 17% |
| Potassium 522mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
