Barbecue Chicken Quesadillas

Melted cheddar cheese and barbecue chicken stuffed in a crispy quesadilla is a great summer appetizer.

  • Total Time:
  • Servings: 4
KEY: Summer, Barbecue/Cookout, Game Day, Kids' Party, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Basic/Easy, Web Exclusive, Dinner, Lunch, Snack

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  • 1/2 pound boneless, skinless chicken breast
  • 1/4 cup barbecue sauce
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Eight 8-inch flour tortillas
  • 6 ounces cheddar cheese, grated

How to make this recipe

  1. In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and set aside until cool enough to handle.

  2. Dice chicken into small, bite-size pieces and toss with the barbecue sauce. Season with salt and pepper to taste and set aside.

  3. Sprinkle half of the grated cheese on 4 tortillas. Next, divide the barbecued chicken between the 4 tortillas. Add a final layer of cheese and top with remaining tortillas.

  4. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla in the pan and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla over and cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted.

  5. Remove from the pan and repeat with the remaining tortillas. Allow each to cool for a few minutes before cutting.

Serve With

Salsa, guacamole and sour cream.

Contributed By Photo © Todd Porter & Diane Cu Published August 2013

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Restaurant Roots: Deuki Hong's Korean Fried Chicken

496939 recipes/barbecue-chicken-quesadillas 2014-07-08 Todd Porter and Diane Cu summer|barbecue-cookout|game-day|kids-party|mexican|southwestern-tex-mex|appetizers-starters|4|basic-easy|web-exclusive|weeknight-dinner|lunch|snack august-2013 recipes,barbecue-chicken-quesadillas 496939