Last week I went to the local Safeway and they had an amazing deal on rotisserie chickens. Only $5. So I decided to purchase one and make a couple of recipes. Using the roasted chicken you can quickly make a couple of meals. There is plenty of meat on the bird and the bones can be used to make a nice stock or even a whole chicken noodle soup. The first recipe is inspired by the upcoming football game weekend. You know the one. I would call it by its name but I don’t want to get sued. Hand-held foods are the best for football parties.
This quesadilla is quick, easy, portable and totally delicious.
BBQ Chicken Quesadilla
- 2 cups chopped chicken – from a roasted, boiled or grilled chicken
- 1 red onion – diced
- 1/2 pound bacon – fried and crumbled
- 1 tomato diced
- 8-10 oz cheese
- 8 flour tortillas
- 1 cup barbecue sauce
- sour cream and salsa for serving
Preheat a large skillet that is bigger than your tortillas to medium/high heat. I have a large round grill pan that I use to make quesadillas. They make tortillas in many shapes and sizes. Make sure to purchase tortillas that are sized and shaped to fit into your pans.
Place a tortilla on the preheated skilled. Cover with a handful of cheese. Then sprinkle on the onions and tomatoes.
Top with 1/4 cup of chicken. Layer on 1/4 of the bacon.
Drizzle on some bbq sauce. A little goes a long way here.
Finally sprinkle on another handful of cheese and cover with another tortilla. By adding cheese to both the top and bottom we will be nice and secured. You don’t want the ingredients to fall out as you eat it.
Check the bottom for doneness. If you see the bottom is starting to get nice and brown, it is time to flip. Place a large spatula under the quesadilla, using your hand to steady the top, flip over. Don’t worry if you loose a little bit. Flipping a quesadilla takes some skill that can only be learned by flipping a lot of them.
When the cheese if fully melted and the bottom is browned, remove the quesadilla to a cutting board. Using a pizza cutter, cut the quesadilla into 6-8 wedges.
Serve with a little sour cream, salsa and/or guacamole for a perfect football Sunday treat.