Ingredients
Equipment
Method
- In a medium bowl, combine the shredded cooked chicken with the BBQ sauce. Stir well to ensure the chicken is evenly coated. Add the finely chopped red onion and mix again.2 cups cooked shredded chicken, 1/2 cup BBQ sauce, 1/4 cup red onion
- Lay two of the flour tortillas flat on a clean surface. Divide the BBQ chicken mixture evenly between the two tortillas, spreading it over one half of each tortilla. Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese blend over the chicken mixture on each tortilla.4 large flour tortillas, 2 cups cooked shredded chicken, 1/2 cup BBQ sauce, 1/4 cup red onion, 1/2 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese blend
- Fold the plain half of each tortilla over the filling to create a half-moon shape.4 large flour tortillas
- Heat 1 tablespoon of butter or cooking oil in a large skillet or griddle over medium heat. Carefully place one folded quesadilla into the hot skillet. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. You may need to adjust the heat to prevent burning.2 tablespoons butter or cooking oil
- Remove the cooked quesadilla from the skillet and set aside. Add the remaining 1 tablespoon of butter or cooking oil to the skillet. Repeat the cooking process with the second folded quesadilla.2 tablespoons butter or cooking oil
- Once both quesadillas are cooked, transfer them to a cutting board. Let them rest for a minute before slicing them into wedges using a sharp knife or pizza cutter.
Notes
Allow the quesadillas to cool completely before storing. Wrap them tightly in plastic wrap or place them in an airtight container. They will stay fresh in the refrigerator for 2-3 days.
