Ingredients
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2 cups cooked shredded chicken
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1/2 cup barbecue sauce
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4 large flour tortillas
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1 1/2 cups shredded cheddar or Monterey Jack cheese
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1/4 cup thinly sliced red onion
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1 tablespoon olive oil or butter
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1/4 teaspoon garlic powder
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1/4 teaspoon smoked paprika (optional)
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Fresh cilantro (optional garnish)
Instructions
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In a mixing bowl, combine the shredded chicken, barbecue sauce, garlic powder, and smoked paprika. Mix until evenly coated.
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Heat a large skillet over medium heat and add a small amount of butter or olive oil.
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Place one tortilla in the skillet and sprinkle a layer of cheese over half of the tortilla.
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Add a layer of the BBQ chicken mixture on top of the cheese.
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Sprinkle red onion and more shredded cheese over the chicken.
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Fold the tortilla in half to create a half-moon shape.
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Cook for about 2–3 minutes until the bottom becomes golden and crispy.
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Flip the quesadilla carefully with a spatula and cook the other side until the cheese melts and the tortilla is crisp.
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Remove from the skillet and let it rest for 1 minute.
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Slice into wedges and serve warm.
Notes
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Rotisserie chicken works perfectly for this recipe.
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Use a cheese blend for extra flavor.
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Cook on medium heat to prevent burning the tortilla before the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg