Barbecue Chicken and Cheddar Quesadillas
Barbecue sauce and green chili peppers add zing to this Mexican skillet sandwich recipe. Serve with sour cream and salsa for dipping.
Dovetailing tip: Use the pulled chicken that you make in the crock pot for Meal 1.
|2 cups||shredded cooked chicken|
|1/2 cup||bottled barbecue sauce|
|1 4 ounce||can diced green chili, drained|
|nonstick cooking spray|
|4||8-inch flour tortillas or corn tortillas|
|1 cup||shredded extra-sharp cheddar cheese or mexican-blend cheese (4 ounces)|
|1 cup||bottled salsa|
|1/4 cup||dairy sour cream|
|1/4 cup||sliced green onion|
In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heated through.
Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top evenly with shredded chicken mixture. Fold tortillas in half, pressing gently.
Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.