Barbecue Quesadillas Food

BARBECUE CHICKEN QUESADILLAS

Steps:

• Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.

BARBECUED BEEF QUESADILLAS

Steps:

• In a small bowl, combine the sour cream, cilantro and lime juice; set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup cheese. Top with remaining tortillas. , In a large skillet coated with cooking spray, heat quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut each into four wedges. Serve with shredded lettuce, sour cream sauce and tomatoes if desired.

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

BBQ QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• Place sliced chicken strips in a bowl and add bbq sauce, tossing gently.
• Place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas.
• Top each with an equal amount of pepper and onion.
• Place shredded cheese evenly over pepper and onion.
• Top each with a 2nd tortilla.
• Lightly spray each tortilla with a small amount of vegetable oil spray.
• Bake 8-10 minutes or until tops are lightly browned.
• Cool 10 minutes.
• Cut into wedges with pizza cutter.

BBQ CHICKEN QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, add chicken breast and season both sides with salt and pepper.
• Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
• Remove the chicken from the pan and continue to stir onions.
• Shred the chicken while onions are cooking.
• Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
• Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
• Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
• Serve with extra BBQ sauce and garnish with fresh parsley.
• Enjoy!

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.

BBQ CHICKEN QUESADILLAS

Steps:

• Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
• Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
• Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
• Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
• Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
• Combine all of the ingredients. Refrigerate until needed.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

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.

BBQ QUESADILLA

Steps:

• In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.;

BARBECUED PORK QUESADILLAS

Steps:

• Stir together first 4 ingredients.
• Spoon pork mixture evenly on 1 side of each tortilla; sprinkle with cheese. Fold tortillas in half, pressing gently to seal. Spread butter on both sides of quesadillas.
• Heat a large nonstick or cast-iron skillet over medium heat, and cook quesadillas 2 to 3 minutes on each side or until browned. Cut each quesadilla in half for main-dish servings or in quarters for appetizer servings. Serve with desired toppings. Garnish, if desired.
• Note: You can buy pork already barbecued if you want to make this easier.

BARBECUED PORK QUESADILLAS

Steps:

• In a bowl, stir together the first 4 ingredients.
• Spoon pork mixture evenly on half of each tortilla; sprinkle with cheese.
• Fold tortillas in half; press gently to seal.
• Spread butter on both sides of quesadillas.
• Heat a large nonstick skillet (can use cast-iron) over medium heat; cook quesadillas 2-3 minutes on each side or until browned.
• Cut quesadillas in half or in quarters; serve with additional toppings if desired.

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.

BARBEQUE BACON QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
• Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
• Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.