BBQ Quesadillas

When you think of leftovers, typically you don’t think of anything too exciting. We had leftover Beer Can Chicken (BCC) and Brisket from our Labor Day weekend and I wanted to throw something together that was different than simply re-heating the meat (even though that would have been good too). I don’t really spend too much of my time watching TV, but Labor Day was an exception and I ended up watching several episodes of BBQ Pitmasters. Needless to say, this had my creative BBQ juices flowing and I had the tempting urge to light up the grill. Those of you who are Texans will understand my love for not only BBQ, but also Mexican or Tex-Mex.  I figured I cannot go wrong if I somehow pair the two together Smile.

I ended up making quesadillas that were especially great to serve up while watching football. I kept my ingredients simple and let the grill do its work.


BBQ Quesadillas
Prep time
Cook time
Total time
Cuisine: Mexican
Serves: 3-6
  • 6 Flour Tortillas
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 cup Beer Can Chicken
  • 1 cup Smoked Brisket
  • 1 Tsp Cayenne Pepper
  • ½ cup Shredded Monterey Jack/Cheddar Cheese
  • ½ cup Shredded Mozzarella Cheese
  • -----------------------------------
  • Sides:
  • Sour Cream
  • Hot Sauce - Hell on the Red
  1. Setup and light up your Big Green Egg or other type of grill for indirect cooking, stabilizing at 375°F. Place setter, legs down, with pizza stone on top of place setter.
  2. Lay out 6 flour tortillas and apply a light amount of extra virgin olive oil to both sides of the tortillas
  3. Pull chicken off or chopped brisket from your leftovers and place all over a tortilla
  4. Sprinkle a 50/50 mix of Monterey Jack shredded and Mozzarella cheese on top of the chicken or brisket
  5. Add a light dusting of Cayenne Pepper over the meat and cheese
  6. Lay the other tortilla on top of the previously loaded tortilla
  7. Once you have prepared all three quesadillas, you’re grill temp should be approaching the 375°F range.
  8. Place the prepared quesadillas on the grill (carefully as they will fall apart easily if you don’t keep them balanced).
  9. Close the grill and let them cook for 4 minutes
  10. Flip (should be easier now that cheese has melted and should hold everything together).
  11. Cook with the grill top down for another 4 minutes and they should be DONE. I personally like the edges to be somewhat browned and almost crispy, if you’re the same you will want to run another couple of minutes.
  12. Slice them up like a pizza and serve with your favorite Hot Sauce (personal preference Hell on the Red) and a dab of sour cream.
  13. You may also add Guacamole (recipe for guacamole located on my Fajita post)

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The end result was surprisingly some of the absolute best quesadillas I’ve ever tasted. Enjoy!








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