Quesadillas may not be the healthiest food on the planet but man are they good! And super quick, even great with leftover meat or grilled chicken. In this case I’m making them with Bbq Pulled Chicken which takes about 5 minutes to put together and that’s just about the hardest work done.
Once your chicken is cooked you just heat a griddle pan, place a tortilla on it, sprinkle on a little cheese, then chicken and a little more cheese and cook until melted and slightly golden on the bottom, flip them over and cook for a minute more. Cut them into wedges and serve.
These Quesadillas are really delicious with any kind of salsa, sour cream and/or guacamole. Today I am serving them with a refreshing fruity Pineapple salsa. Any leftover salsa is great on a sandwich or in a salad.
Serves : 4
- 1 pound boneless skinless chicken breast
- 1 C. bbq sauce (use your favorite or mine from the Smokey Maple glazed Bbq Spare Ribs. )
- 1 tbsp. Soy sauce
- 2 tsp. Smoked paprika
- 2 tsp. Dried Garlic powder
- 1 tbsp. Dried Onion powder
- 1 tsp. Hot sauce like Frank’s
- 1 tsp. dried oregano
- 1 tsp. Liquid smoke
- 1 1/2 tsp. Tex mex seasoning or cajun
- 2 C. pineapple diced small
- 1 ripe but firm avocado, pitted, peeled + diced
- 1 tsp chili flakes
- 1/2 cup sliced green onions/scallions
- juice of 1 lemon
- salt & pepper
- 4 flour tortillas
- 2 cups cheddar cheese
- Guacamole to serve
- Sour cream to serve
In a bowl, combine the pineapple, avocado, chili flakes, scallions and lime juice. Toss well. Season and keep in the fridge until ready to eat.
Add all the sauce ingredients to the slow cooker and set to high.
Add the chicken to the slow cooker.
Cook for 3 – 4 hours until very tender and the meat can be pulled apart with two forks.
Check every now and then to see if you need to add a little water.
If you don’t have a slow cooker you can cook it on the stove on low heat, adding a little more water. Cook for about 30 minutes until the chicken is very tender and can be pulled apart with two forks.
To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with a bit of cheese. Then add the shredded chicken. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
Serve with the pineapple salsa and guacamole, sour cream and tomato salsa too if desired.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥