Smoke off the grill, smoky heat in the sauce. Juicy, tender, and spiced just right grilled chicken and mexican cheese fill crisp flour tortillas in these Smoky Grilled Chicken Quesadillas. Serve them up with a quick spicy cilantro ranch for a dish that’s the perfect eat for the big game.
One person in my family goes a little bit nuts during football season. Um…It’s me. I didn’t used to be really into it, but then my daughter made the football cheerleading squad and I started going to every game to watch her cheer. Fast-forward 4 years and now I’m a screaming, jumping, clapping, whooping and hollering kind of gal at the games. My kids find it kind of embarrassing.
Going to at least one game a week, combined with all the other activities around here, can make mealtime on game nights a little hectic to say the least. Last year, I had to pack meals to take with us because the games started so early. Thankfully they are a little later in the evening now, but it still can be a challenge to get everything ready and then cleaned up before it’s time to go. Grilling is a life-saver on those game nights, because it leaves virtually no mess inside. And, these Smoky Grilled Chicken Quesadillas are something that you easily take with you to the game and eat there. You know, in case you have one kid that eats so slowly that they’re just finishing their plate as you’re getting ready for bed. Not that that happens here. Okay, it does. It so does.
The other week, when I was at Wal-Mart, for like the 50th time that week, this Black Label Reserve Hot Sauce from El Yucateco caught my eye. Mostly because I’d never seen a black hot sauce and I was instantly intrigued by it. I have to say, it didn’t disappoint. El Yucateco Black Label is hot, they aren’t wimpy pepper sauces, they are full on habanero baby, which is good, because we like spicy around here. This sauce is spicy, smoky, with a hint of earthiness and mystery, you know, like me, except for the smoky part, maybe we can amend that to smoking hot! LOL. (I crack myself up I tell you!) Anyhoo, it is perfect for grilling with.
I took a bunch of my family’s favorites and combined them to make this recipe. An easy marinade goes on the chicken first and is then grilled. My husband has become addicted to grilled chicken, we’ve eaten more of it this summer than I have in my whole life. Then the grilled chicken is shredded and combined with a blend of Mexican cheese and melted into a nice gooey mess inside a toasted flour tortilla. Quesadillas are one of the only things my whole family will eat and no one will complain about. And lastly, we bring it all together with a spicy cilantro ranch dip. According to my kids, spicy ranch is the only thing worthy to dip quesadillas in. Altogether, no surprise, this one was a touchdown with my family. (I’m sorry with the corny jokes again. I’m just on a roll today folks. I’ll be here all week. ba-dum-ch)
What’s your family’s favorite way to spice it up with El Yucateco?
Smoky Grilled Chicken Quesadillas
For the smoky grilled chicken breasts
- 1 8 oz can tomato sauce
- 2 Tablespoons plus 1 teaspoon Black Label Reserve El Yucateco hot sauce
- 4 Tablespoons melted unsalted butter
- 2 Tablespoons white vinegar
- 1 teaspoon Worcestershire sauce
- 4 boneless skinless chicken breasts
For the quesadillas
- 4 smoky grilled chicken breasts
- 3 cups shredded Mexican blend cheese
- 10-12 flour tortillas
For the spicy cilantro ranch:
- 1 16 oz carton sour cream
- 1 packet ranch dressing mix
- 1/3 cup chopped cilantro
- 1-2 teaspoons red El Yucateco hot sauce
- First, in a small bowl, whisk together the tomato sauce, Black El Yucateco hot sauce, melted butter, vinegar, and Worcestershire sauce. Place the chicken breasts into a gallon sized Ziploc bag and pour in the marinade. Seal it well, and turn the bag several times to get the chicken well coated. Place in the refrigerator to marinate at least one hour.
- To make the Spicy Cilantro Ranch Dip, combine the sour cream, ranch dressing mix, chopped cilantro and red El Yucateco hot sauce. Start off with 1 teaspoon of hot sauce and adjust to your spice preference. Place in refrigerator until time to serve.
- Prepare the grill and grill the chicken breasts until they reach a minimum internal temperature of 165 degrees. Allow the chicken to rest for 5 minutes, then shred with two forks, or thinly slice with the grain of the chicken.
- Mix the shredded chicken with 3 cups of Mexican blend shredded cheese. Place about a 1/4 cup of the chicken and cheese mixture onto flour tortillas and cook on the grill until the cheese is melted. Fold the tortilla in half and remove from the heat.
- Serve with Spicy Cilantro Ranch
Quesadillas can be prepared inside on a griddle if preferred.