Hello dear friends and readers! Welcome to Monday, normally reserved for too much caffeine, gritted teeth, and laughable to-do lists. Because I like you, and because you have been such faithful readers, I’m going to give you a little gift
Cooked chicken, barbecue sauce, jalapeno, onion, and cheddar all come together to make an amazingly easy and delicious filling for your quesadillas. Or empanadas. Or pita pockets. Or taco shells. Or flour tortillas. Or lettuce wraps. Or stuffed peppers. You get the idea. This is VERS-A-TILE. Not to mention it hardly resembles cooking. It’s more like food construction.
I used Perdue Short Cuts this time, but could just have easily cut up a rotisserie chicken or grilled up a package of chicken tenders. Whatever you like.
Sometimes you need the Easy Button and save the impressive, elaborate meals for another family night.
BBQ Chicken Quesadillas
Makes 3 quesadillas
Adapted from Perdue Short Cuts
Prep/Assemble time: 10 minutes Cook time: 10 minutes
2 cups cooked chicken, cubed
1/4 cup barbecue sauce
2 tablespoons chopped onion
1 jalapeno pepper, seeded and chopped
1 cup shredded cheddar cheese
6 whole wheat tortillas
1) In a medium bowl, combine all ingredients except for the tortillas.
2) For each quesadilla: prepare a non-stick skillet with a light coating of pan spray. and heat over medium heat. Lay one tortilla in the pan, spread 1/3 of the chicken mixture all around it, and top with a second tortilla. Cook for a few minutes until tortilla begins to brown, then use two spatulas to carefully flip the quesadilla over and cook for another few minutes. The quesadilla is done when the cheese is melted and the tortillas are lightly browned. Repeat steps with the remainder of the ingredients.
Cut into wedges and serve. I wouldn’t say no to a little Ranch on the side for dipping. Enjoy!