BBQ Chicken Quesadillas
These BBQ Chicken Quesadillas are loaded with tender chicken, sweet pineapple, gooey cheese, and zesty sauce.
Servings: 4
Calories: 830kcal
Ingredients
- 2 cups chicken shredded 9.87 oz | 280 g
- 1 ½ cups BBQ sauce 7.05 oz | 200 g
- 1 teaspoon smoked paprika
- 1 small pineapple thinly sliced
- 8 tortillas 8 inch
- 2 cups cheddar cheese 7.95 oz | 225 g
Instructions
- In a large bowl, mix chicken, BBQ sauce, and paprika. Divide the mixture into 4 portions.
- Slice the pineapple into strips.
- Take a grill pan or a non-stick large skillet. Place one flour tortilla in it. Sprinkle about 4 tablespoons of cheese.
- Spread 1 portion of the chicken mixture.
- Add pineapple strips. Sprinkle 4 tablespoons of cheese again. Cover it with a second tortilla.
- Turn on the heat to medium low and heat until some golden brown spots form. Use a wide spatula to flip it, then cook the second side for a couple of minutes. Repeat the same with all other tortillas.
- Place the quesadilla on a cutting board, and slice it into wedges with a pizza cutter or sharp knife. Serve immediately.
Notes
These quesadillas only take a few minutes to cook. For best results when using leftover chicken, reheat it before adding it to the sauce. That way, once the cheese melts, they are done.
Use a spatula to gently press down on the quesadilla while it's cooking to help seal the edges with the melted cheese. Shred your own cheese. I know this is an extra step, but it's worth it. Pre-shredded cheese has anti-caking agents that prevent it from melting as well as block cheese.
Nutrition
Serving: 2 | Calories: 830kcal | Carbohydrates: 105g | Protein: 38g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 109mg | Sodium: 1971mg | Potassium: 786mg | Fiber: 6g | Sugar: 60g | Vitamin A: 1213IU | Vitamin C: 109mg | Calcium: 561mg | Iron: 5mg