Bbq Chicken Quesadilla Recipe I am constantly in search of ways to expand my chicken quesadilla recipe box, because they’re simple to make, tasty to eat, and fun to serve. Noticing how barbeque chicken pizza has taken off, I thought ‘why not try it in the style of a quesadilla?’ So, I did. The easiness of this recipe is almost as ‘sinful’ as the taste. I will also reveal some variations and pointers, so that you might also get inspired to experiment in the kitchen.
Barbeque Chicken Quesadilla Recipe 3 boneless chicken breasts 8 flour tortillas 1 tsp garlic, freshly minced Salt and pepper, to taste ?? cup sliced red onion, or sweet Vidalia 1 T oil 1 cup ketchup ?? cup brown sugar 5 T vinegar 1 T Worcestershire sauce 1 cup mozzarella cheese, shredded Cut the chicken in half, or quarters so that it cooks sooner, without overcooking. Saute the chicken, garlic, onions, salt and pepper in the heated oil, until chicken is tender. At the same time, blend the barbeque sauce by mixing the ketchup, brown sugar, vinegar, and Worcestershire sauce. Once the chicken is done, shred it with a fork, and add the bbq sauce, and cook an additional 10 minutes to meld the flavors. Next, place a tortilla in the saute pan, then layer the barbeque chicken mixture and cheese. Top that with an additional tortilla and cook on medium heat, until golden brown on both sides. I often serve these with coleslaw or chips.
VARIATIONS Try changing out the vinegar in the sauce with beer. It delivers a totally unique flavor, while keeping it a bbq sauce.
Add a dash of hot sauce, or few minced hot peppers to the sauce for some heat.
I have also replaced the mozzarella for a smoky provolone, adding a richer and smoked taste.
Pointers Make the meat and sauce mixture 24 hours in advance for a deeper and richer flavor, because the flavors are given a chance to meld.
It is possible to use your preferred prepared barbeque sauce instead making the sauce in the recipe, if you would like to save time.
I’ve added mushrooms for a twist, or bell peppers while sauteing the meat. Whichever way you decide to make these, they are really distinctive, tasty, and enjoyable to serve. Just make sure to tell people ahead of time that they are not taking a bite of a standard chicken quesadilla recipe. Otherwise, they might be a little stunned at first. Yep, it’s happened to me. However, they loved it after they figured out it was SUPPOSED to taste different.