Barbecued Chicken Quesadillas Recipes

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

BARBECUE CHICKEN QUESADILLAS

Steps:

• Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.

BARBECUE CHICKEN QUESADILLAS

Steps:

• Saute onions and bell peppers (if using) in pan with butter. Remove from pan and set aside.
• In another pan heat through shredded chicken with bbq sauce.
• Lightly butter one side of a tortilla.
• Place butter side down in saute pan.
• Quickly add some of the cheese, chicken and onions (peppers and cilantro, if using) to one half of tortilla. Then quickly fold in half forming a semi-circle.
• Continue to cook until bottom side is golden brown, then carefully flip quesadilla over.
• Brown other side and remove from pan.
• Repeat with remaining ingredients.
• Cut quesadilla into wedges and serve with additional barbecue sauce.

BARBECUED CHICKEN QUESADILLAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.
• Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir barbeque sauce, parsley, and garlic into chicken.
• Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 tomatoes and 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
• Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.

BARBECUED CHICKEN QUESADILLAS

Steps:

• In a small bowl, combine the first nine ingredients; cover and refrigerate. , Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa.

BBQ CHICKEN QUESADILLAS

Steps:

• Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
• Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
• Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
• Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
• Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
• Combine all of the ingredients. Refrigerate until needed.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

GRILLED CHICKEN QUESADILLAS

Steps:

• 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

BBQ CHICKEN QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, add chicken breast and season both sides with salt and pepper.
• Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
• Remove the chicken from the pan and continue to stir onions.
• Shred the chicken while onions are cooking.
• Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
• Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
• Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
• Serve with extra BBQ sauce and garnish with fresh parsley.
• Enjoy!

QUESADILLAS ON THE BBQ

Steps:

• Preheat an outdoor grill for low heat.
• Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.
• Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.

BBQ CHICKEN QUESADILLA

Steps:

• Cook rice according to package instructions.
• In a large saute pan heat chicken and beans with BBQ sauce.
• When rice is cooked, add to chicken and bean mixture. Mix well and add more barbecue sauce if desired.
• Assemble quesadillas by sprinkling Cheddar cheese onto 3 tortillas.
• Top cheese with chicken mixture. Spread out evenly and finish each with additional cheddar cheese.
• Top each quesadilla with another tortilla. Set aside.
• Toast quesadillas one at a time in a large non-stick pan over medium heat.
• Cook until tortillas are browned on both sides and cheese has melted, being careful when flipping.
• Serve one half quesadilla per person.