BBQ Chicken Quesadillas
Howdy friends! I hope you’re enjoying your summer. We’ve had a lot of rain lately, which has made everything green and lush. Here in Colorado, we have some of the most spectacular thunderstorms. Thunderstorms are one of my favorite things in the summertime. Hope dog doesn’t like them very much, but her momma sure does. As much as the rain can interfere with outdoor activities, it keeps us safe from droughts and fires, so I’m very thankful for the moisture.
I’m back today with a super easy recipe for BBQ Chicken Quesadillas. Quesadillas are so much fun to make! You can fill them with a large variety of ingredients and they make a great appetizer, lunch or dinner option. They are also a recipe you can make regardless of what the weather is doing outside.
I’ve got recipe for a yummy Marinated Chicken Quesadilla on the blog for another option. In the future I will be adding more quesadilla recipes with you. If you have any requests, feel free to leave them in the comments below. Hearing from my readers makes my day.
One of my favorite pizzas to order in a restaurant is BBQ Chicken Pizza, so I took the same ingredients and created a recipe for BBQ Chicken Quesadillas. This recipe is very easy to make and my favorite ingredient in them is the smoked gouda cheese. The smokiness adds an unexpected surprise.
[tweetthis]Perfect weeknight #recipe that is easy and fun to make. Perfect combination of sweet and smoky. Please RT. [/tweetthis]
It’s always fun to get the whole family involved in making dinner. You can get the kids in the kitchen and give them different assignments. They can help with shredding the chicken or grating the cheese, or mixing the BBQ sauce in with the shredded chicken.
Begin by adding 3 frozen chicken breasts and 32 ounces of chicken stock to a crockpot.
Cook on low for about 4 hours. The chicken will be so tender when it’s done that you can easily shred it with two forks. The slow cooking makes really tender, moist chicken.
Place the shredded chicken in a bowl and add 1 cup of your favorite homemade or store bought bbq sauce and mix well.
Set the chicken aside and start cooking two thinly sliced yellow onions in a tablespoon of olive oil, seasoned lightly with salt and pepper. Cook the onions until they are caramelized to make them nice and sweet and tender.
This process will take a while, but it’s totally worth it, I promise.
Meanwhile, grate some smoked gouda cheese. Gouda is a great compliment to the bbq chicken and caramelized onions. You can substitute Monterey Jack or mozzarella cheese if you aren’t into the smoky flavor.
When all of the ingredients are ready, it’s time to start assembling the BBQ Chicken Quesadillas. Use a cast iron skillet for the best results. Heat up the skillet on medium-high heat and melt some butter across the entire surface. Next, add one tortilla, shredded chicken, onions, cheese and cilantro leaves.
Top with another tortilla and cook until the cheese has melted and the tortillas are golden brown.
Serve with some additional bbq sauce and ranch dressing drizzled over the top. These BBQ Chicken Quesadillas are sweet and smoky and the cilantro adds a nice pop of freshness. Fresh herbs are a great way to add extra freshness to just about any recipe.
I hope you will try this recipe and come on back and leave me a comment and let me know how it turned out. Snap a photo and tag #KetchumKitchen on social media. I can’t wait to hear your feedback. Please subscribe to my mailing list to be notified whenever I post a new recipe. I promise I will never spam you.
Thank you for stopping by my kitchen, where everything, without exception, is made from the ♥
BBQ Chicken Quesadillas
Ingredients
- 3 frozen chicken breasts
- 32 ounces low sodium chicken broth
- 2 medium-sized yellow onions, thinly sliced
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1 cup bbq sauce (homemade or store bought)
- 6 flour tortillas
- 1/2 cup cilantro
- 1.5 cups grated smoked gouda cheese
- Butter
Instructions
- In a crockpot on low heat, add the frozen chicken breasts and chicken broth. Cook for 4 hours.
- Remove the chicken from the crockpot and dispose of the broth. Using two forks on a cutting board, shred the chicken breast. Add the chicken to a bowl with the bbq sauce and toss until well combined.
- In a saute pan on medium-high heat, add the olive oil and sliced onions. Season with salt & pepper and cook until slightly caramelized.
- Heat a cast iron skillet on medium-high heat and melt butter over the entire surface. Add one tortilla and top with bbq chicken, onions, cheese and cilantro. Top with another tortilla and cook until golden brown. Carefully flip the quesadilla over and cook on the other side. Serve hot and if desired, drizzle with additional bbq sauce and ranch dressing.
Nutrition Facts
BBQ Chicken Quesadillas
Serves: 6
|
Amount Per Serving: 1/2 quesadilla
|
||
|---|---|---|
| Calories | 571.54 kcal | |
| % Daily Value* | ||
| Total Fat 27.11 g | 41.5% | |
| Saturated Fat 11.1 g | 55% | |
| Trans Fat 0.28 g | ||
| Cholesterol 98.22 mg | 32.7% | |
| Sodium 1177.14 mg | 49% | |
| Total Carbohydrate 49.47 g | 16.3% | |
| Dietary Fiber 2.27 g | 8% | |
| Sugars 19.51 g | ||
| Protein 32.69 g | ||
| Vitamin A 112.57 µg | Vitamin C 3.36 mg | |
| Calcium 310.88 mg | Iron 3.07 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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