30 April 2009

This is an adaptation of a recipe I saw on bhg.com.

Barbecue Chicken Quesadillas

Nonstick cooking spray
4 8” flour tortillas
2 cans store-bought cooked chicken
1 cup shredded cheddar cheese
¼ cup dairy sour cream

Preheat oven to 350°. Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle ¼ cup of the cheese over half of each tortilla. Top with barbecue sauce with chicken. Fold tortillas in half, pressing gently.

In a hot 12” skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with sour cream.

Makes 4 servings.

These were great. The original recipe called for store-bought refrigerated barbecue chicken (the kind that comes in a tub), but I just used canned white meat chicken and homemade barbecue sauce. If I had leftover cooked chicken, I would have used that, but I didn't have any and all my chicken was frozen, so the canned was quicker.

The original recipe also says to serve them with salsa. Salsa with barbecue sauce? Ick! That sounds really gross to me. We just used sour cream. Cool and creamy, it is the perfect complement to the warm and tangy barbecue sauce.

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