From the Kitchen of Home of Cooks
Time to Prepare: 5 minutes Cook Time: 15 minutes Serving: 8 quesadillas
2-3 boneless skinless chicken breast cutlet (16 ounce) 1 teaspoon onion powder 1 teaspoon garlic powder 4 tablespoon BBQ sauce 12-16 medium flour tortillas 4 cup shredded Mexican blend cheese ½ cup red onion, chopped ¼ cup chopped cilantro sour cream, for serving (optional) salsa verde (optional) nonstick spray
Bring a skillet, sprayed with nonstick spray, to medium-high heat.
Sprinkle chicken with onion powder and garlic powder and cook until cooked through, about four minutes per side. Remove from the skillet and let cool.
In a small bowl, roughly chop chicken and coat with BBQ sauce.
Wipe your skillet and respray with non stick spray. Bring to medium high heat. Add one flour tortilla to the skillet, and add about 2 tablespoons of BBQ chicken onto one half of the tortilla, along with cheese, onion and cilantro.
Cook the half-loaded tortilla for two minutes. With a spatula, fold in half over the filling and press lightly to seal. Carefully flip and cook until crispy, about three minutes.
Transfer to a plate and slice into 3 wedges.
Top with sour cream.
You can slice the chicken into strips and cook stirring occasionally until cooked through. Adjust full fat cheese to reduced fat shredded cheese of your liking. If you are watching your carb intake, you can use one of my favorite; Trader Joe’s carb savvy tortillas made with whole wheat.
Download and print our recipe below!