Preparation :

Stabilize egg at 350° with a raised grid.

Spatchcock the chicken and spice with your favorite rub (see the following web site

for spatchcock technique : http://www.nakedwhiz.com/spatch.htm).

Place chicken on raised grid and cook approximately 1 hour.

While chicken is cooking mix both (2) softened blocks of cream cheese to the (1)

package of dry ranch dressing.

Remove chicken from grill and place a pizza stone on the raised grid.

Cool, debone and shred or chop chicken. Mix with Frank’s buffalo wing sauce (use

as much or little as you like).

Spread cream cheese on whole tortilla, top half of tortilla with chicken mixture, add

onion, scallions, cheese, jalapeno or any other garnish you prefer.

Fold tortilla in half and place on pizza stone to lightly brown and heat quesadilla,

turn and repeat heat process.

Using pizza cutter, cut into triangles and serve with salsa or sour cream it you like.

We also rolled the tortilla and cut into bite sized pieces. It’s all what you like!