Try this BBQ Chicken Quesadillas recipe, or contribute your own.
- Carbohydrate 0.72574779136 g
- Cholesterol 59.53399851 mg
- Fat 18.79006391068 g
- Fiber 0 g
- Protein 14.1180625038 g
- Saturated Fat 11.958962824504 g
- Serving Size 1 1 Serving (57g)
- Sodium 352.101076902 mg
- Sugar 0.72574779136 g
- Trans Fat 0.972388642329999 g
- Calories 228 calories
Step-by-step
- Mix shredded chicken with BBQ sauce in a bowl then set aside.
- Heat a large, 12" skillet over medium heat then spray with nonstick spray. Place one tortilla in the bottom of the skillet then sprinkle on a thin layer of shredded cheese. Add 1/4 of the shredded BBQ chicken then add another thin layer of shredded cheese on top, followed by another tortilla. Saute until bottom tortilla is golden brown then flip and saute until golden brown on the second side. Carefully transfer quesadilla to a cooling rack to cool slightly while you cook the remaining quesadillas with remaining ingredients.
- Slice quesadillas with a pizza cutter then serve with extra BBQ sauce for dipping.
Switching standard flour tortillas for gluten-free alternatives alters both structural integrity and browning behavior in a hot pan. Gluten-free wraps often lack the elasticity and gluten matrix required to handle heavy fillings without cracking. Managing these alternative starches demands careful temperature control and specific assembly methods.
- Pre-cook and shred two large chicken breasts weighing between one and one-and-one-quarter pounds ahead of time to ensure even moisture distribution before mixing with sauce.
- Maintain a medium heat setting on a twelve-inch skillet to allow the cheese to melt fully before the outer tortilla burns.
- Layer sharp cheddar cheese both under and over the chicken filling to act as a structural adhesive that prevents shifting during the flip.
- Rest cooked quesadillas on a wire cooling rack instead of a flat plate to preserve bottom-crust crispiness and prevent steam condensation.
Alternative dairy-free cheeses melt differently than sharp cheddar and may require a covered skillet for thirty seconds to encourage softening. Slicing the final product with a pizza cutter yields clean edges without displacing the internal filling.
