Step 1

Cut the backbone out of the chicken in order to cook the bird spatchcock style. Loosen the skin from the flesh, but keep it attached. Place in a zip top bag with equal parts Sweetwater Spice Tres Chiles Fajita Bath and water. Refrigerate for at least 2 hours.

Step 2

Preheat your Yoder Smokers YS640 Pellet Smoker to 325ºF, set up for indirect grilling. Remove the chicken from the liquid. Pat dry with paper towels. Season the meat under the skin with Dizzy Pig Fajita-ish. Lay the bird flat on a foil lined sheet pan, cavity side down. Cook on the second shelf until the internal temperature of the breasts reaches 160ºF (1-1.5 hours). Use an instant read digital thermometer to check the internal temperature. Remove from the cooker. When the meat is cool enough to handle, separate the meat from the bones. Discard the skin and bones. Shred meat by hand.

Step 3

Toss the onions in a little olive oil and 1-2 tablespoons Chili Dawg’s Chipotle Seasoning in a half size foil pan. Place in the cooker. Cook until onions are tender and translucent, but not mushy, about 30-45 minutes. Remove from the cooker and increase the temperature to 400ºF.

Step 4

Combine the shredded chicken with the onions, black beans and pepper jack cheese and mix well. Taste the mixture and add salt if necessary. Scoop about 3/4 cup of the mixture onto one half of a tortilla and spread evenly. Fold the tortilla over in half to enclose the filling. Repeat until the filling is gone.

Step 5

Grill the quesadillas directly on the main cooking grate of the grill. Brown both sides. Remove. Serve with sour cream and Holme’s Made Marty’s Green Chile Salsa.

Step 6

Cut the backbone out of the chicken in order to cook the bird spatchcock style. Loosen the skin from the flesh, but keep it attached. Place in a zip top bag with equal parts Sweetwater Spice Tres Chiles Fajita Bath and water. Refrigerate for at least 2 hours.

Step 7

Preheat your Yoder Smokers YS640 Pellet Smoker to 325ºF, set up for indirect grilling. Remove the chicken from the liquid. Pat dry with paper towels. Season the meat under the skin with Dizzy Pig Fajita-ish. Lay the bird flat on a foil lined sheet pan, cavity side down. Cook on the second shelf until the internal temperature of the breasts reaches 160ºF (1-1.5 hours). Use an instant read digital thermometer to check the internal temperature. Remove from the cooker. When the meat is cool enough to handle, separate the meat from the bones. Discard the skin and bones. Shred meat by hand.

Step 8

Toss the onions in a little olive oil and 1-2 tablespoons Chili Dawg’s Chipotle Seasoning in a half size foil pan. Place in the cooker. Cook until onions are tender and translucent, but not mushy, about 30-45 minutes. Remove from the cooker and increase the temperature to 400ºF.

Step 9

Combine the shredded chicken with the onions, black beans and pepper jack cheese and mix well. Taste the mixture and add salt if necessary. Scoop about 3/4 cup of the mixture onto one half of a tortilla and spread evenly. Fold the tortilla over in half to enclose the filling. Repeat until the filling is gone.

Step 10

Grill the quesadillas directly on the main cooking grate of the grill. Brown both sides. Remove. Serve with sour cream and Holme’s Made Marty’s Green Chile Salsa.