BBQ chicken, melty cheese, veggies, and crispy tortillas unite for a flavorful Tex-Mex favorite.
# Components:
→ Chicken & Marinade
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup BBQ sauce
→ Vegetables
03 - 1 small red onion, thinly sliced
04 - 1/2 cup red bell pepper, thinly sliced
05 - 1/2 cup corn kernels
→ Cheese
06 - 1 1/2 cups shredded Monterey Jack cheese
07 - 1/2 cup shredded cheddar cheese
→ Tortillas
08 - 4 large flour tortillas, 10-inch
→ Extras
09 - 2 tablespoons fresh cilantro, chopped
10 - 1 tablespoon olive oil or butter, for cooking
# Directions:
01 - In a mixing bowl, combine the shredded chicken with the BBQ sauce and toss until thoroughly coated.
02 - Lay out the flour tortillas on a clean, flat surface. Evenly distribute the marinated chicken, sliced red onion, bell pepper, corn kernels, Monterey Jack cheese, and cheddar cheese over one half of each tortilla. Sprinkle with chopped cilantro, if using.
03 - Carefully fold the plain half of each tortilla over the filled half, creating a semi-circular shape. Gently press to seal the edges.
04 - Heat a large skillet or griddle over medium heat. Lightly brush the cooking surface with olive oil or butter.
05 - Place the assembled quesadillas onto the heated skillet or griddle. Cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is completely melted and gooey.
06 - Remove the cooked quesadillas from the skillet. Allow them to cool slightly for about 1 minute, then slice each quesadilla into wedges. Serve immediately while warm.
