Just in time for Cinco de Mayo, I have a yummy Mexican recipe for you!!
A little while ago I made a batch of slow-cooked BBQ chicken for my husband’s work lunches. And it turned out I’d made just a bit too much. Like he wasn’t going to eat it all before it went bad. So I decided to use some of it to make some recipes I’d been kicking around in my head for a while – the first of which was BBQ chicken quesadillas.
I had a really good BBQ chicken quesadilla once at a restaurant downtown. It was chock full of BBQ chicken and melty cheese and peppers and onions. That’s kind of what I was going for, but mine are much thinner, because I have an inability to make big fat quesadillas and not have them fall apart when flipping. I need one of those quesadilla grill baskets or something! But whatever. These were plenty good!
I used my favorite //pickled red onions// in this recipe along with some store-bought pickled jalapenos and the flavor was spot-on, exactly what I was looking for. Little bit of sweet, little bit of heat. I used pepper Jack cheese too, and a fresh sprinkling of cilantro both inside and on top of the quesadillas. They were so good!
When Vegetarian May is over I may just make these again!!
4 large flour tortillas (burrito or enchilada size)
1-2 cups shredded BBQ chicken (see Notes)
2+ cups shredded pepper Jack cheese (or mix 1 cup shredded pepper Jack + 1 cup shredded cheddar)
Pickled red onions, drained and dabbed dry
Pickled jalapenos, diced
Sour cream, if desired
1. Heat a griddle over medium heat. Spray one side of one flour tortilla lightly with cooking spray, and place sprayed side down on the griddle. Repeat with one more flour tortilla.
2. Top each tortilla with about a 1/2 cup shredded cheese. Then layer on 1/2 cup or so of shredded BBQ chicken on each tortilla, then pickled red onions, pickled jalapenos, and minced cilantro. Top with remaining 1/2 cup or so of shredded cheese on each tortilla. (I say “or so” a lot because these can be as big or as small as you want. Do it to your preference!)
3. Spray one side of each of the remaining flour tortillas lightly with cooking spray. Place each tortilla sprayed side up on top of each quesadilla that you’ve built.
4. As the cheese melts on the bottom tortilla, use a spatula to peek underneath to make sure the tortilla is not burning. When the tortilla is nicely browned, carefully flip the quesadilla over, and cook until browned on the other side. This can take several minutes, depending on the heat of your stovetop or griddle. Just keep an eye on it, and if it’s not moving fast enough for you, raise heat to medium-high, but then you REALLY have to keep an eye on it.
5. When finished, cut each tortilla into fourths or sixths, and sprinkle with more minced cilantro if desired. Serve with sour cream and enjoy!
To make shredded BBQ chicken: Place 3 boneless, skinless chicken breasts into a slow cooker and cover with a 12oz bottle of your favorite barbecue sauce. Cook on high for 3-4 hours or low for 6-8 hours. When done, shred the chicken right in the slow cooker, then serve. Or, remove to differently tightly-sealed containers for leftovers and other purposes.