Crispy tortillas stuffed with BBQ chicken, veggies, and melted cheese for a quick dinner or appetizer.
# What You’ll Need:
→ Chicken & Sauce
01 - 2 cups cooked chicken, shredded
02 - 1/2 cup BBQ sauce
03 - 2 tablespoons honey
04 - 1 teaspoon hot sauce
05 - Salt and pepper, to taste
→ Vegetables
06 - 1 cup sliced red onions
07 - 1 cup chopped bell peppers
08 - 1 tablespoon olive oil
09 - 1/4 cup chopped fresh cilantro
→ Quesadillas
10 - 1 cup shredded cheddar cheese
11 - 1 cup shredded mozzarella cheese
12 - 4 large flour tortillas
→ For Serving
13 - Sour cream
14 - Guacamole
15 - Lime wedges
# Directions:
01 - In a medium bowl, combine the shredded chicken, BBQ sauce, honey, hot sauce, salt, and pepper. Mix thoroughly until the chicken is evenly coated with the sauce. Set aside to allow flavors to meld.
02 - Heat the olive oil in a skillet over medium heat. Add the sliced red onions and chopped bell peppers. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Remove from heat and set aside.
03 - Lay a tortilla flat on a clean work surface. Sprinkle half of one side with a blend of cheddar and mozzarella cheeses. Layer the BBQ chicken mixture over the cheese, followed by the sautéed onions and bell peppers. Top with fresh cilantro.
04 - Fold the tortilla over to create a half-moon shape, pressing gently to seal the filling inside. Ensure the edges are folded neatly to prevent leakage during cooking.
05 - Heat a clean skillet or griddle over medium heat. Place the filled tortilla in the skillet and cook for about 3 minutes per side, until the tortilla achieves a golden-brown crispiness and the cheese has fully melted.
06 - Remove the quesadilla from the skillet and let it rest for 1-2 minutes. This allows the cheese to set slightly. Cut into 3-4 wedges for easy serving.
07 - Repeat the cooking process with the remaining tortillas and filling. Serve warm with sour cream, guacamole, and fresh lime wedges on the side for added flavor and brightness.
