BBQ Chicken Quesadillas
Crisp flour tortillas filled with saucy shredded chicken, melted cheddar, sharp red onion, and fresh cilantro make a fast, satisfying stovetop dinner.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken breasts, boneless, skinless
- 0.5 cup barbecue sauce
- 8 8-inch tortillas flour tortillas
- 2 cups shredded sharp cheddar cheese
- 0.5 medium red onion
- 0.25 cup fresh cilantro
- 2 teaspoons olive oil
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Place the chicken in a medium saucepan and add enough water to cover. Season with the salt and pepper. Bring to a gentle simmer over medium heat, cover, and cook until the thickest part reaches 165°F, 12 to 15 minutes. Transfer to a plate and cool for 5 minutes. (about 15 min) — 165°F internal temperature
- Shred the chicken with two forks, then mix it thoroughly with the barbecue sauce. Thinly slice the red onion and chop the cilantro. (about 5 min)
- Lay out the tortillas. Sprinkle half of each tortilla with cheddar, leaving a small border. Add the barbecue chicken, red onion, and cilantro, then top with the remaining cheese. Fold each tortilla in half. (about 5 min)
- Heat a large nonstick skillet over medium heat and brush lightly with some of the olive oil. Cook the quesadillas in batches for 2 to 3 minutes per side, adding more oil as needed, until golden brown, crisp, and the cheese is melted. (about 12 min) — Medium heat
- Rest the quesadillas for 2 minutes, then cut each into wedges and serve hot. (about 2 min)