Quick comfort food — that’s what I have been craving these days. Plus, these BBQ chicken quesadillas happen to be one of Chris’s all-time favorites too (turkey tacos + the fixin’s is probably his ultimate homemade meal) which makes us both happy 🙂
Sweet, tangy BBQ sauce with chicken, red bell pepper and gooey cheese make up this ultra-fast weeknight meal that can be ready to serve in 15 minutes. Now who doesn’t like that?
BBQ Chicken Quesadillas
4 corn tortillas
1/2 tsp oil or butter
1/4 cup diced red onion (or other onion)
1/3 cup cooked chicken (I like to use rotisserie for a quick meal) – could use beans for veggie-friendly!
1/2 red bell pepper, diced (green or any color will do)
Shredded sharp cheddar cheese, about 1/3 cup (or more for extra cheesy)
chopped fresh cilantro (a tablespoon or so)
Gluten free barbeque sauce, about 3 Tbsp (I use Organicville Tangy because it’s naturally sweetened)
1. In a large skillet, heat oil/butter over medium heat. Saute red onion and bell pepper until crisp tender, about 3 minutes. Spoon veggies into bowl/on plate and set aside.
2. Working two at a time, place two tortillas in the heated skillet (no need to wash out since it already has oil/butter in the pan). Sprinkle shredded cheese and a drizzle of BBQ sauce over the surface of the entire tortilla and let cook for 30 seconds.
3. Then add 1 1/2 Tbsp chicken, 2 Tbsp onion-bell pepper mixture, a sprinkle of fresh cilantro on one half of the tortilla. Let cook for one or two minutes or until cheese is completely melted and tortilla is slightly crisp, then fold the other half on top of itself. Remove from heat and cut in two pieces (optional). Repeat with remaining tortillas and filling and enjoy!
Makes 4 quesadillas halves