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.