Ingredients:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
12 burrito sized flour tortillas
1 medium yellow onion, sliced
1 red bell pepper cut into strips
1 cup of Ricos Queso Blanco Cheese Sauce
1 cup of shredded Chihuahua cheese
Cooking Instructions:
1.Remove neck and giblets from chicken and discard. Rinse chicken inside
and out, and pat dry with paper towels. Rub chicken lightly with oil
then rub inside and out with salt, pepper and dry rub. Set aside.
1.Open beer can and take several gulps or pour out half the can of beer. Place beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
2.Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
3.While the bird is resting, grill the onions and red peppers.
4.Remove the legs and wings from the bird and cut off the breasts from the bone. Remove the meat from the legs and wings and place in a bowl with the breasts.Take two forks and shred all of the chicken.
5.Take one of the tortillas and layer chicken, onions, peppers, chihuahua cheese and a spoonful of queso blanco. Place the second tortilla on top and grill the quesadillas on the barbeque, two minutes per side. Repeat.
6.Cut into four pieces per quesadilla and serve