BBQ Chicken Quesadillas
Looking for a quick and easy recipe when you're not wanting to spend hours in the kitchen? These BBQ Chicken Quesadillas use up leftover chicken, and will be something to spice up your quick and easy meal. We love eating these in the height of summer, when we don't feel like heating up the oven on a hot day, and when we can include ingredients from the garden in peak freshness!
These are totally adaptable quesadillas, use whatever you have on hand! We always want to encourage creativity in the kitchen.
Ingredients in BBQ Chicken Quesadillas:
Vegetables - onions, bell peppers, and jalapeños work together beautifully in this dish; feel free to add garlic if you are a garlic lover!
Chicken - use pastured chicken for ultimate flavor and nutrition; we like to roast a chicken for dinner and shred the leftovers to use in dishes like this the next day!
Cheese - we love to make these with some local cheeses! Our favorite blend for this recipe is the habanero jack and adobo & cumin cheddar cheeses from Kickaas cheese in Green Bay!
Tortillas - homemade flour tortillas would be the healthiest option for these quesadillas, and a great way to use them up on the second day when they're a little less pliable!
BBQ Sauce - barbecue sauce is a tricky culprit for additives like corn syrup and other sugars! We can our own on the farm, but if that's not available to you, make sure to read the ingredient list and choose a barbecue sauce you're comfortable feeding your family!
Toppings - We love to eat these with plain yogurt, cilantro, and fresh jalapeños. I could also see adding shredded red cabbage or carrots, salsa, hot sauce, or shredded cheese!
You could easily turn this into a salad bowl in the summer months by cooking the chicken/veggies, melting in the cheese and serving it over greens with BBQ sauce as the dressing! Add some tortilla chips instead of croutons and it would be a refreshing, but tasty meal!
Cooking Instructions:
Step One: On the Stove
Heat oil in a large skillet over medium-high. Add onion and peppers and cook. Add shredded chicken and seasonings and cook until just browned - we don't need to re-cook the chicken, just re-heat it and bring out the flavors of the spices. Remove from heat and stir in cheese.
Step Two: Assembly
Lay out tortillas, add chicken mixture to the center and top with another tortilla. Repeat until chicken mixture is gone.
Step Three: Heat on Stove
On a preheated, cast iron pan, cook quesadillas over medium heat until each side is golden brown, flipping quesadilla halfway through.
Cut these into slices and serve with BBQ Sauce and desired toppings! Reheat the leftovers in the fridge or cut into squares and serve over a salad the next day!
These are totally adaptable quesadillas, use whatever you have on hand! We always want to encourage creativity in the kitchen.
Ingredients in BBQ Chicken Quesadillas:
Vegetables - onions, bell peppers, and jalapeños work together beautifully in this dish; feel free to add garlic if you are a garlic lover!
Chicken - use pastured chicken for ultimate flavor and nutrition; we like to roast a chicken for dinner and shred the leftovers to use in dishes like this the next day!
Cheese - we love to make these with some local cheeses! Our favorite blend for this recipe is the habanero jack and adobo & cumin cheddar cheeses from Kickaas cheese in Green Bay!
Tortillas - homemade flour tortillas would be the healthiest option for these quesadillas, and a great way to use them up on the second day when they're a little less pliable!
BBQ Sauce - barbecue sauce is a tricky culprit for additives like corn syrup and other sugars! We can our own on the farm, but if that's not available to you, make sure to read the ingredient list and choose a barbecue sauce you're comfortable feeding your family!
Toppings - We love to eat these with plain yogurt, cilantro, and fresh jalapeños. I could also see adding shredded red cabbage or carrots, salsa, hot sauce, or shredded cheese!
You could easily turn this into a salad bowl in the summer months by cooking the chicken/veggies, melting in the cheese and serving it over greens with BBQ sauce as the dressing! Add some tortilla chips instead of croutons and it would be a refreshing, but tasty meal!
Cooking Instructions:
Step One: On the Stove
Heat oil in a large skillet over medium-high. Add onion and peppers and cook. Add shredded chicken and seasonings and cook until just browned - we don't need to re-cook the chicken, just re-heat it and bring out the flavors of the spices. Remove from heat and stir in cheese.
Step Two: Assembly
Lay out tortillas, add chicken mixture to the center and top with another tortilla. Repeat until chicken mixture is gone.
Step Three: Heat on Stove
On a preheated, cast iron pan, cook quesadillas over medium heat until each side is golden brown, flipping quesadilla halfway through.
Cut these into slices and serve with BBQ Sauce and desired toppings! Reheat the leftovers in the fridge or cut into squares and serve over a salad the next day!
