Step 1

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375F and preheat, lid closed, for 10 to 15 minutes.Grill: 375 ˚FAdd A Note

Step 2

Lightly sprinkle the chicken breasts with the taco seasoning. Arrange directly on the grill grate and grill, turning once, until the internal temperature is 165F, about 25 to 30 minutes. Leave the grill on. Let the chicken cool slightly, then dice. Probe: 165 ˚FAdd A NoteIngredients3 boneless, skinless chicken breast1/2 Taco Seasoning, dry

Step 3

Stem and seed the bell pepper, then dice or cut into very thin strips.Add A NoteIngredients1 green bell pepper, diced

Step 4

Pour the melted butter on a rimmed baking sheet to barely coat. Lay the tortillas side by side in the butter. Press down gently to make sure the bottom sides of the tortillas are uniformly coated.Add A NoteIngredients2 Tablespoon butter, melted

Step 5

Brush the top of each tortilla with the barbecue sauce. Top 1/2 of each tortilla with some of the cheese, chicken, and bell pepper. Add any optional toppings, then sprinkle with more cheese. Fold the tortilla in half over the toppings.Add A NoteIngredients4 flour tortillas1/3 Cup Traeger BBQ Sauce3 Cup Monterey Jack cheese, shredded

Step 6

Transfer the baking sheet with the quesadillas to the grill grate. Grill for 8 to 10 minutes, or until the underside is lightly browned and the cheese has melted. Carefully flip the tortillas with a wide spatula and continue to cook the other sides until they are lightly browned, 6 to 8 minutes more.Add A Note

Step 7

Use a pizza cutter or knife to cut each quesadilla into wedges. Serve with guacamole, sour cream, and/or pico de gallo.Add A NoteIngredients To Taste black olives, sliced To Taste cilantro leaves To Taste pickled jalapeño slices To Taste Tomato, diced To Taste green onion, thinly sliced To Taste ears fresh corn To Taste guacamole To Taste sour cream To Taste pico de gallo