Barbecue Chicken Cheddar Quesadillas Food

BARBECUE CHICKEN QUESADILLAS

Steps:

• Saute onions and bell peppers (if using) in pan with butter. Remove from pan and set aside.
• In another pan heat through shredded chicken with bbq sauce.
• Lightly butter one side of a tortilla.
• Place butter side down in saute pan.
• Quickly add some of the cheese, chicken and onions (peppers and cilantro, if using) to one half of tortilla. Then quickly fold in half forming a semi-circle.
• Continue to cook until bottom side is golden brown, then carefully flip quesadilla over.
• Brown other side and remove from pan.
• Repeat with remaining ingredients.
• Cut quesadilla into wedges and serve with additional barbecue sauce.

CHICKEN QUESADILLAS

Steps:

• Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!).
• Mix chicken, salsa and cheese in a bowl.
• Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine.
• Bake at 400°F for about 5 minutes or until tortillas start to brown.
• Serve with additional salsa, sour cream, or guacamole for dipping.
• Goes well with refried beans and/or Spanish Rice.

BBQ CHICKEN AND CHEDDAR QUESADILLAS

Steps:

• Heat oven to 450°F.
• Place 1 tortilla on large baking sheet.
• Spread with 1 tablespoon chiles.
• Top with one-quarter of chicken, cheese and taco sauce.
• Place another tortilla on top.
• Repeat with remaining tortillas, chiles, chicken, cheese and sauce, for a total of 4 separate quesadillas.
• Bake in 450F oven 8 minutes, until crispy and cheese melted.
• Remove from oven; let stand for 5 minutes.
• Cut into quarters.
• Garnish with cilantro, salsa and sour cream.

BBQ CHICKEN QUESADILLA

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
• Combine all ingredients and mix well. Let sit for 30 minutes before serving.

BARBECUE CHICKEN-CHEDDAR QUESADILLAS

Steps:

• Preheat oven to 375°F.
• Place chicken cutlets in a baking pan. Drizzle 1/4 cup BBQ sauce over one side, flip and coat the opposite side of the cutlets with the remaining sauce. Roast uncovered in the oven for 20 minutes. When cooked through, remove from oven and set aside to cool for 5 minutes. (Note: If preferred, you may grill the cutlets after marinating, but be sure to have extra barbecue sauce on hand for quesadilla assembly.).
• Remove chicken from pan to a cutting board, reserving the barbecue sauce in the pan (DO NOT DISCARD SAUCE). Slice chicken into thin strips (about 1/2 inch thickness) and return to baking dish, tossing the strips in the reserved barbecue sauce.
• To assemble quesadillas, arrange tortillas on a clean work surface. Sprinkle 2 tbs cheese onto one half of the tortilla, leaving the other half bare. Arrange chicken strips atop cheese and top with 2 tbs. cheese. Fold the other half of the tortilla onto the stuffed side. Repeat until all quesadillas are assembled.
• Preheat a large non-stick skillet over medium to slightly over medium heat. Once pan is hot, drizzle 1 - 1 1/2 tbs. olive oil into the pan and evenly coat the bottom of the pan. Carefully place two quesadillas in the pan and cook until lightly browned (2-5 minutes). Carefully turn onto the opposite side and brown. Repeat with remaining two quesadillas.
• Allow quesadillas to cool for 2-5 minutes before slicing (or else all that delicious, melted cheese will ooze out, and no one wants that to happen). With a pizza cutter, slice each quesadilla into quarters and serve immediately.

BARBECUED CHICKEN QUESADILLAS

Steps:

• In a small bowl, combine the first nine ingredients; cover and refrigerate. , Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa.