BBQ Chicken Quesadilla. Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas. Cut each quesadilla into six wedges. BBQ Chicken Quesadilla

You can cook BBQ Chicken Quesadilla using 13 ingredients and 14 steps. Here is how you cook it.

Ingredients of BBQ Chicken Quesadilla
  1. It’s 1 of Non-stick spray, enough to coat pan..
  2. You need 2 lb of Chicken breast.
  3. It’s 1/2 tsp of Salt.
  4. Prepare 1/2 tsp of Pepper.
  5. You need 1/4 tsp of Ground cumin.
  6. Prepare 1/4 tsp of Chili powder.
  7. You need 1/2 tsp of Hickory rub.
  8. Prepare 1/2 of Red onion, diced finely.
  9. You need 1 tsp of Liquid smoke.
  10. You need 1/4 tsp of Apple cider vinegar.
  11. It’s 6 of Burrito tortillas.
  12. You need 1 tbsp of Jack Daniels Original No. 7 Recipe BBQ Sauce.
  13. It’s 1/3 cup of Shredded cheese (I used a mix of cheddar, Monterey Jack, asadero, and queso quesadilla).

Place cooked chicken and onions, and top with the rest of each cheese. Serve with extra BBQ sauce and garnish with fresh parsley. Cook the tortillas in a dry skillet over medium-low heat until they are brown and crispy on the outside, heated through, and the cheese is melted. Slice each Ultimate BBQ Chicken Quesadilla in half and serve!

BBQ Chicken Quesadilla instructions

  1. Spray a pan with the non-stick spray..

  2. Remove any fat, skin, or bones from the breasts and cut into small chunks..

  3. Season the chicken with the salt, pepper, cumin, chili powder, and hickory rub, then add to the hot pan over medium-high heat..

  4. Dice red onion, add to the pan, and stir to incorporate..

  5. Add the liquid smoke and vinegar to the pan and mix to incorporate..

  6. Layout the tortillas..

  7. Add the BBQ sauce to the tortillas and spread to coat..

  8. Add the cheese to the tortillas..

  9. Complete cooking the chicken and add to a half of each tortilla..

  10. Fold the tortillas in half..

  11. Place the quesadillas in the pan and cook until the side down becomes crispy, but not burnt..

  12. Flip quesadillas and repeat..

  13. Remove the quesadillas and cut as you see fit..

  14. Enjoy hot. Pairs nicely with a peach iced tea (I used sweet tea and added peach schnapps, tequila, and vodka)..

Feel free to cook/shred the chicken a few days ahead of time to make this dish come together even faster. Leftover grilled or rotisserie chicken works really well too! You can use rotisserie chicken or on the night you grill chicken, add extra chicken breasts to the pit to turn into tomorrow's meal for Barbecue Chicken Quesadillas from Holly Clegg's Too Hot in the Kitchen cookbook. Best of all, this scrumptious quesadilla is easy to throw together. Place quesadillas on a baking sheet.