BBQ Chicken Quesadilla with Corn Salsa
8min
7min
1
556
Chef's Note
Use rotisserie chicken from the grocery store to make this even faster! If you don't have a lid for your skillet, covering it with aluminum foil for the last minute helps melt the cheese perfectly. Press down gently with your spatula while cooking for extra crispy tortillas.
Tags
Ingredients
4 oz cooked chicken breast, shredded or diced
2 tablespoon BBQ sauce
2 whole large flour tortillas
3 oz shredded cheddar cheese
1/3 cup canned corn, drained
1/4 cup cherry tomatoes, quartered
2 tablespoon red onion, finely diced
1 tablespoon fresh cilantro, chopped
1 teaspoon lime juice
1/4 teaspoon salt
1 teaspoon vegetable oil
Instructions
- 1
In a small bowl, mix together 1/3 cup drained corn, 1/4 cup quartered cherry tomatoes, 2 tablespoons diced red onion, 1 tablespoon chopped cilantro, 1 teaspoon lime juice, and 1/4 teaspoon salt. Set corn salsa aside.
- 2
In another bowl, mix 4 oz shredded or diced chicken with 2 tablespoons BBQ sauce until chicken is evenly coated.
- 3
Lay one flour tortilla flat on your work surface. Sprinkle half of the 3 oz shredded cheddar cheese (about 1.5 oz) evenly over the entire tortilla.
- 4
Spread the BBQ chicken mixture evenly over the cheese on the tortilla.
- 5
Sprinkle the remaining 1.5 oz cheese over the chicken, then place the second tortilla on top to create a sandwich.
- 6
Heat a large skillet over medium heat and add 1 teaspoon vegetable oil, spreading it around the pan.
- 7
Carefully place the quesadilla in the skillet and cook for 3 minutes until the bottom is golden brown and cheese begins to melt.
- 8
Using a large spatula, carefully flip the quesadilla and cook for another 3 to 4 minutes until the second side is golden brown and cheese is fully melted.
- 9
Remove quesadilla from heat and let it rest for 1 minute, then cut into 4 wedges using a pizza cutter or sharp knife.
- 10
Serve immediately with the corn salsa on the side for topping or dipping.
Nutrition Information (per serving)
556
35g
63g
19g
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