Ingredients
Equipment
Method
- In a medium bowl, combine the shredded cooked chicken, BBQ sauce, chopped red onion, and chopped cilantro. Stir until the chicken is evenly coated with the BBQ sauce. This mixture is the heart of your quesadilla, bringing together smoky sweetness with a fresh, zesty kick from the onion and cilantro.2 cups shredded cooked chicken, 1/2 cup your favorite BBQ sauce, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro
- Lay out four of the flour tortillas on a clean surface. Evenly distribute the shredded Monterey Jack cheese over half of each tortilla. Spoon about a quarter of the BBQ chicken mixture over the cheese on each of those four tortillas. You want a generous but manageable amount of filling so the quesadillas fold easily and cook evenly.8 large (8-inch) flour tortillas, 2 cups shredded Monterey Jack cheese, 2 cups shredded cooked chicken
- Fold the empty half of each tortilla over the filling, creating a half-moon shape. Lightly brush the outside of each folded quesadilla with a little olive oil or butter. Heat a large non-stick skillet or griddle over medium heat. Carefully place one or two quesadillas in the hot skillet, ensuring not to overcrowd the pan.1 tablespoon olive oil or butter
- Cook each quesadilla for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Use a spatula to gently flip the quesadillas. You're looking for that perfect balance of crispy tortilla and warm, melty interior.
- Once golden brown and gooey, remove the quesadillas from the skillet. Cut each quesadilla into wedges using a sharp knife or pizza cutter. Serve hot with extra BBQ sauce for dipping, and your favorite optional toppings like a dollop of cooling sour cream, fresh cilantro, or spicy jalapeños.1/2 cup your favorite BBQ sauce, 1/4 cup chopped fresh cilantro, sour cream, jalapeño slices, avocado
Notes
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
