BBQ Chicken Quesadilla (Printable Version)
Tangy chicken and cheddar get stuffed in crisped tortillas. Dunk them in salsa or sour cream for a super easy meal.
# What You'll Need:
→ Main
01 -
2 cups sharp cheddar, grated
02 -
4 wheat flour tortillas, about 20 centimeters wide
03 -
2 cups cooked chicken, pulled apart
04 -
Roughly 100 ml barbecue sauce, just enough to cover chicken
→ For serving
05 -
Your choice of salsa
06 -
Sour cream, however much you want
# Step-by-Step Guide:
01 -
Cut the quesadillas into wedges and dish them out while they’re still warm with sides of salsa and sour cream.
02 -
Let the quesadilla chill on a cutting board for a minute after it leaves the pan before you slice it up.
03 -
Turn the quesadilla over gently and keep cooking until it’s looking perfectly golden and the cheese has melted, usually another 2-3 minutes.
04 -
Toast it for a couple of minutes until the bottom's golden-brown and feels nice and crispy.
05 -
Hug that tortilla over the filling, then press it down softly with your spatula.
06 -
Drop a layer of cheddar over half your warmed tortilla, spoon the saucy chicken on top, then sprinkle a bit more cheese so everything sticks together. Leave a gap at the edges.
07 -
Toss a tortilla into your skillet and heat for half a minute until it bends easily.
08 -
Get that big skillet on medium-low and wait until a water droplet dances but doesn’t instantly vanish.
09 -
Mix pulled chicken with just enough barbecue sauce so it’s coated, but stop before it turns soupy.
10 -
Rip or shred your chicken into smaller bits using two forks or just your fingers.
# Additional Notes:
01 -
Grab rotisserie chicken to save time and boost the flavor punch.