When BBQ and Mexican collide

I don’t know about you, but I love BBQ, and I love Mexican food. One of my favorite dishes to make is a mixture of the two, my famous (by my account only) BBQ Chicken Quesadillas.

This is a great meal for the whole family. You can customize this dish to serve the taste buds of even the pickiest eater. Some of you might like onions with this or mushrooms. Your choices are endless with this dish. Give it a try sometime. I promise you will not be disappointed.

Now like all great dishes, this one has a few secret ingredients. First, I use Mike’s All-Purpose Seasoning, it has great flavor and adds an extra kick to the dish.

First, marinate the chicken. You’ll need:

Mix all of the ingredients in a plastic gallon bag and marinate for at least 6-8 hours. I usually let mine set for 24 hours. Grill over an open flame. Let chicken set for 30 minutes after cooking and then chop chicken into small cubes.

I cook the chicken on my gas grill with the burner covers removed. By removing the burner covers it allows the flames to blacken the chicken. A charcoal grill will also work great for cooking the chicken.

Once the chicken is finished, it’s time to assemble your quesadillas.

You will need:

  • large flour tortilla
  • shredded cheese. (I use cheddar)
  • Sweet Baby Ray’s-Hickory Brown Sugar BBQ Sauce. (or any kind you like will work fine.)

To make the yummy goodness, lightly butter a cast iron skillet or griddle. Next, place tortilla on buttered griddle. Add cheese and a generous amount of the chicken to each tortilla. Top the chicken with BBQ sauce and then add another layer of cheese. Fold in half and cook to a golden brown.

Let cool and enjoy!



This week’s guest chef blogger is Paul Riepe, Manager of the Helpdesk at St. Louis Public Library. In his spare time he enjoys cooking and baking.

We welcome your respectful and on-topic comments and questions in this limited public forum. To find out more, please see Appropriate Use When Posting Content. Community-contributed content represents the views of the user, not those of St. Louis Public Library