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BBQ Chicken Quesadilla

BBQ Chicken Quesadilla

The Smoky, Cheesy, “I Make This Way Too Often”
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 quesadillas
Course: lunch/dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie, boiled, leftover… whatever mood you’re in
  • 1/2 cup BBQ sauce if it tastes good on fries, it’ll taste good here
  • 4 flour tortillas big ones—trust me
  • 1.5 to 2 cups shredded cheese mozzarella + cheddar = happy life
  • A bit of thinly sliced onion
  • 1 tbsp oil or butter
  • Optional things you’ll thank me for: paprika chopped green onion, jalapeños, corn, pineapple (don’t make that face yet)

Equipment

  • A skillet (the one you trust… or tolerate)
  • A spatula that doesn’t make you swear
  • A tiny bowl
  • A cutting board

Method
 

Step 1.Grab a bowl
  1. Throw in your chicken. Squeeze in BBQ sauce. Stir. Taste.
  2. Add more sauce. Taste again. Regret nothing.
Step 2.Heat your pan
  1. Medium-ish heat.
  2. Add butter if you want that golden diner-style crust.
  3. Add oil if you’re pretending to be healthier.
  4. Add both if you’re honest with yourself.
Step 3.Tortilla time
  1. Lay it down.
  2. It usually makes a tiny puff noise.
  3. A very encouraging “hello.”
Step 4.Layer everything
  1. Cheese first (it’s the glue).
  2. BBQ chicken next.
  3. Onions… maybe.
  4. Cilantro… if you trust me.
  5. More cheese — because why pretend you won’t?
Step 5.Fold and pray
  1. Fold it gently like a baby blanket.
  2. Flip when it gets golden.
  3. Flip again if you panicked too early. Happens.
  4. If some filling spills out?
  5. Congratulations — you’ve made the best part: crispy cheese bits.
Step 6.Let it rest (briefly!)
  1. One minute.
  2. Just one.
  3. It cuts cleaner and burns fewer fingers.
  4. Not that I always follow my own advice…