Ingredients
1/2 cup BBQ sauce Use your favorite smoky or sweet variety
2 tbsp honey
1 tbsp hot sauce such as Frank’s RedHot or Cholula
1 tsp apple cider vinegar
1/2 tsp smoked paprika
2 cups cooked, shredded chicken Rotisserie chicken works great
1.5 cups shredded cheese blend A mix of Monterey Jack and cheddar is ideal
1/4 cup red onion finely diced
2 tbsp fresh cilantro chopped
2 large flour tortillas Burrito size
1 tbsp butter or olive oil for cooking
Instructions
In a medium bowl, whisk together the BBQ sauce, honey, hot sauce, apple cider vinegar, and smoked paprika until fully combined and smooth.
To the bowl with the sauce, add the shredded chicken, 1 cup of the cheese blend, the diced red onion, and chopped cilantro. Stir well until the chicken is evenly coated in the sauce.
Lay a tortilla flat. Spread half of the chicken mixture evenly over one half of the tortilla. Top with the remaining 1/4 cup of cheese. Fold the other half of the tortilla over the filling.
Melt half the butter or oil in a large skillet over medium heat. Carefully place the quesadilla in the pan and cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the cheese is completely melted.
Remove the quesadilla from the skillet, let it rest for a minute, then slice into wedges. Repeat with the second tortilla. Serve immediately with your favorite toppings like sour cream or guacamole.
Notes
For the best melt, shred your own cheese from a block.
Don’t cook on high heat, or the tortilla will burn before the cheese melts.
A rotisserie chicken is a great time-saver for this recipe.
