- 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
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.
Dice chicken into small, bite-size pieces and toss with the barbecue sauce. Season with salt and pepper to taste and set aside.
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.
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.
Remove from the pan and repeat with the remaining tortillas. Allow each to cool for a few minutes before cutting.
Salsa, guacamole and sour cream.