Cheesy Chicken Quesadillas

WHAT HEATH USED IN THIS RECIPE:

• Heath Riles BBQ Chicken Rub https://bit.ly/3pOEH4T
• Heath Riles BBQ Garlic Jalapeno Rub https://bit.ly/2yXvmD4
• Goldens’ Cast Iron https://goldenscastiron.com/
• Victorinox Fibrox Pro 6-inch Curved Boning Knife https://amzn.to/3NIS837
• Thermapen http://www.thermoworks.com/Thermapen-…
• Royal Oak Charcoal https://amzn.to/3ua1g8W
• Lodge 8″ Cast Iron Skillet https://amzn.to/3slZWhk
• Pure and Simple Canola Oil https://amzn.to/354HwKo

INGREDIENTS:

• Boneless chicken breasts
• Sliced peppers and onions
• Shredded Cheese (We used a Mexican cheese blend)
• 10″ flour tortillas • Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Garlic Jalapeno Rub

DIRECTIONS:

1.  Get your grill up to 450-500º.
2. Filet your chicken breasts and slice up your peppers and onions.
3. Coat both sides of your chicken breasts in olive oil. Season both sides of your chicken breast with Heath Riles BBQ Garlic Jalapeno and Chicken Rubs.
4. Place a cast iron skillet on your grill. Place olive oil on your skillet and allow it to heat up. Put your sliced up peppers and onions on your skillet and sautée your vegetables for about 4-6 minutes, or until they reached desired doneness.
5. Spray your grill grates with canola oil and place your chicken breasts on your grill. Cook on each side for 3.5-4 minutes, or until your chicken reaches an internal temperature of 160º, and pull it off the grill.
6. Slice up your chicken breasts and build your quesadilla however you’d like. We used Mexican blend shredded cheese, our sautéed peppers and onions, and our sliced up chicken breasts and placed it on our tortillas.
7. Place your quesadillas back on your cast iron skillet on your grill to melt the cheese and brown up the tortillas.
8. Take your quesadilla off the grill once the cheese has melted.
9. Slice and serve