Fiesta Chicken con Queso is a fiesta for your tastebuds. Just a little zippy and a whole lotta yum. It was easy, too, because we used prepackaged fajita veggies, southwestern cheese sauce from a jar and freshly made salsa fresca from our local supermarket.  We stuffed it with shredded  mozzarella cheese, but you can use any shredded cheese you like. And seasoned with Chef of the Future Southwestern Seasoning brought all the flavors together with a “Kiss of Smoke”. Ole!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 15 minutes
Cook Time: 30 minutes at 350* (175c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s  Gold Blend Gourmet BBQ Pellets

Ingredients: Fiesta Chicken con Queso 

• 2 large boneless, skinless ½ chicken breasts (these were almost a pound each)
• Chef of the Future Southwestern seasoning, to taste
• ½ lb. shredded mozzarella cheese, divided
• ½ lb. fajita style veggies, divided
• 8ozs. Herdez Queso Blanco Dip
• 8ozs. salsa fresca
• Cooking Spray, we use “Duck Fat”

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Fiesta Chicken con Queso

 Pre-heat grill to 350*(175c). Light your Wedgie for that “Kiss of Smoke”.

With a sharp knife, cut slit into chicken to form a pocket.

Fill pocket with half of the cheese and half of the veggies.

Spray your cast iron skillet with a good cooking spray, we used Duck Fat. Place each breast on your skillet. We used two fajita skillets, but you can use any oven safe pan here.

Generously season chicken with Chef of the Future Southwestern seasoning and insert your meat probe, you are ready for the grill.

Your cooking times will vary due to the size of your chicken breast so use time only as a rule of thumb. Ours was a 30-minute cook. So, the last 10 minutes of your cook top the chicken with your “Queso Blanco” sauce and let it melt around the chicken.

To serve top with the salsa fresca to taste. Be care the skillet handles are VERY HOT….

When the chicken reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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