BBQ Chicken Quesadillas
15min
15min
2
611
Chef's Note
For a kid-friendly version, you can omit the red onion from your toddler's portion. To save time, you can use pre-cooked rotisserie chicken - just shred it and warm it with the BBQ sauce. The smoked paprika adds a subtle smoky flavor that complements the BBQ sauce beautifully!
Tags
Ingredients
12 oz boneless skinless chicken breasts
1/3 cup BBQ sauce
4 each large flour tortillas
1 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/4 cup red onion, finely diced
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 cup sour cream
Instructions
- 1
Season chicken breasts with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5-6 minutes on each side until fully cooked (internal temperature of 165°F).
- 3
Remove chicken from skillet and let rest for 5 minutes. Then shred the chicken using two forks.
- 4
In a bowl, combine the shredded chicken with 1/4 cup of BBQ sauce and mix well.
- 5
Lay out the 4 flour tortillas and spread the remaining BBQ sauce (about 1 tbsp per tortilla) on one half of each tortilla.
- 6
Divide the BBQ chicken mixture evenly among the tortillas, placing it on the same half as the BBQ sauce.
- 7
Sprinkle 1/4 cup of cheddar cheese and 2 tbsp of monterey jack cheese over the chicken on each tortilla.
- 8
Sprinkle 1 tbsp of diced red onion over the cheese on each tortilla.
- 9
Fold the empty half of each tortilla over the filled half to create a half-moon shape.
- 10
Heat a large skillet over medium heat. Cook quesadillas one at a time for about 2-3 minutes per side until golden brown and the cheese is melted.
- 11
Cut each quesadilla into 3 triangles and serve with sour cream on the side.
Nutrition Information (per serving)
611
38g
69g
20g
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