Barbecue Chicken Quesadillas

I made this for my family the other week and it was a hit. I already had some leftover rotisserie chicken which made this recipe even easier. The flavor combinations will blow your mind and also give you a reason to break out the margaritas. I got the recipe from this amazing cookbook. Enjoy!


Four 10-inch-diameter flour tortillas

2 cups (about 8 ounces) coarsely shredded roasted chicken

2 cups (about 6 ounces) grated Monterey Jack Cheese

1/2 cup coarsely chopped fresh cilantro

1 janlepeño, finely chopped


1/4 cup barbecue sauce


Preheat the oven to 250 degrees.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalepeño among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each. Fold the uncovered half of each tortilla over the filling to form a half-moon shape.

Heat a large, flat griddle pan (or frying pan) over medium heat. Place 2 quesadillas on the griddle. Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese is melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven. Cut the quesadillas into wedges, and serve.


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3 Responses to Barbecue Chicken Quesadillas

  1. weezafish August 28, 2012 at 00:07 #

    Yum, Hubby would love these. I may have to make them for him!

  2. Stephenie Stone August 28, 2012 at 02:02 #

    Supper yummy! I make southwestern vegi quesadillas pretty often so I’ll have to try these too!
    Stephenie Stone recently posted..Ballerina CupcakesMy Profile

  3. RyanAnn August 28, 2012 at 11:52 #

    Hey Elle! Long time, uh? lol Those quesadillas sound a m a z i n g! Can’t wait to try them! 🙂
    RyanAnn recently posted..We Cannot Have Chickens, Damn It!My Profile

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