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Barbecue Chicken Quesadillas
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
This quesadilla recipe from Kerri Groen of Roswell took me back to when barbecued chicken pizza was all the rage. Now that blend seems tame compared with Thai, Mexican and Cajun interpretations of the traditional Italian pie. What's interesting about this recipe is how one ingredient, barbecue sauce, can alter the essence of the classic tortilla sandwich, giving it an entirely different and unexpected flavor.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 1
Ingredients:
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2 (8-inch) flour tortillas
1/2 cup Mexican blend shredded cheese
1/2 cup (about 3 ounces) chopped precooked chicken
1 tablespoon chopped onion
1 tablespoon barbecue sauce
Instructions:
Coat a skillet with nonstick spray and place over medium heat. Place 1 tortilla in skillet and top with shredded cheese, chicken and onion. Drizzle with barbecue sauce and top with remaining tortilla. Cook until the bottom tortilla is golden and cheese begins to melt. Flip and cook until bottom is golden and the filling is heated through.
Notes:
Use leftover chicken, rotisserie chicken or packaged precooked chicken in the refrigerated section.
Nutrition:
Per serving: 638 calories (percent of calories from fat, 36), 42 grams protein, 58 grams carbohydrates, 3 grams fiber, 25 grams fat (12 grams saturated), 180 milligrams cholesterol, 954 milligrams sodium.
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