Smoked Chicken Quesadilla Ring

Cook Time

180 mins

Cooking Method



Tex Mex



Prep Time

15 mins




2-3 boneless, skinless chicken breasts

1 Jalapeno, Chopped

1 Onion, Chopped

Pit Boss Sweet Heat Rub

1, chopped Red Bell Pepper

1-2 cups Salsa

3 cups Shredded Cheddar Cheese

3 cups shredded Monterey or pepper jack cheese

taco sauce

20 taco-size tortilla

Cooking Instructions

Whether you’re tailgating or watching the game at home, this Smoked Chicken Quesadilla Ring will be the showstopping appetizer your friends will rave over. Pulled chicken is smoked on the pellet grill then rolled into bite-sized quesadilla cones, smothered in gooey cheese and stacked high around a bowl of your favorite salsa. If this isn’t a touchdown, we don’t know what is!

How to Make Pulled Chicken

Chicken pulls just right when it is rested and at 165°F internal temperature. With your grill set to 350°F, this should take about 45 minutes for 2 to 3 full size, boneless – skinless chicken breasts.

Note: It is recommended to use Hickory Hardwood Pellets with this recipe

This recipe uses Pit Boss Sweet Heat Rub seasoning.

  1. Fire up your Pit Boss Grill to Smoke with the lid open until a fire is established (about 5 minutes). Preheat to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat. Preheat with lid closed for 10-15 minutes.
  2. Sprinkle chicken breasts generously in Sweet Heat Rub and rub to coat evenly. Place chicken breasts directly on preheated grill grates and cook for 45 minutes, or until the chicken is completely cooked (165°F internal temperature), tender, and falling apart. Remove from the grill and let cool slightly. Shred with meat claws and set aside. Turn grill up to 375°F.
  3. In a large bowl, add the shredded chicken, onion, red bell pepper, jalapeno, and taco sauce. Mix to combine then set aside.
  4. Cut each tortilla in half. Add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half. Roll the tortillas into cones, starting from the cut edge, making sure not to push the ingredients out of the tortilla.
  5. Place the small bowl in the center of the pizza plan and begin to stack quesadilla cones in a ring around the bowl. The points of each cone should be in the center just touching the bowl. Sprinkle cheese over the layer and repeat another layer with the remaining cones, finishing with a final sprinkle of cheese.
  6. Remove bowl from the center of the ring and place the pizza pan directly on the grill grates. Cook with the lid closed for 15-20 minutes, or until the cheese is melted and the edges are browned and crispy.
  7. Fill small bowl with salsa and return to the center of the ring. Serve immediately and enjoy!

Special Tools

  • Knife
  • Metal Pizza Pan
  • Parchment paper
  • Small Serving Bowl
  • Tongs

Bigger. Hotter. Heavier. Tip

For juicier, tender chicken breasts, marinade in olive oil, lemon juice, and herbs for 15 to 30 minutes in the refrigerator before adding the Pit Boss Sweet Heat Rub.

Diet Info

  • Flexible Dieting

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