This is the recipe that jump started my love of cooking. It’s a simple recipe, but it introduced me to new ingredients that I was afraid to use and opened my mind to the possibilities of experimenting in the kitchen. If you’re looking to grow, it’s ok to start small. When we start small, we grow in grace! If you want to read more thoughts on small beginnings, click here! Otherwise…
Fire up the griddle…we’re making quesadillas!
BBQ CHICKEN QUESADILLAS
1 Burrito size flour tortilla
1 Boneless, skinless chicken breast- cooked and sliced into 1/4″ slices or shredded
1 Jalapeno pepper- veined, seeded and finely diced
1/4 cup BBQ sauce – your choice, we like “Sweet Baby Ray’s”
1/2 cup Shredded cheese- I used half a block each pepperjack and extra sharp cheese. You could also use a Mexican cheese mix that is pre-shredded or whatever meets your taste preference.
1/4 cup Cilantro, roughly chopped (optional: ok, I know this ingredient has a polarizing taste depending on your genetics. If you like it, definitely use it. If you don’t like it, don’t use it. If you’re not sure you like it, try it!)
Butter or spray oil for pan greasing
1) Preheat pan over medium low heat. Lay one flour tortilla flat on a clean work surface.
2) ASSEMBLE: On the lower half of the burrito lay out 5-6 slices of chicken leaving a one inch border to the edge of the burrito. Sprinkle the diced jalapeno over the surface of the chicken to your taste preference. Drizzle your favorite BBQ sauce over the chicken and pepper evenly and then sprinkle your cheese on top. *If you’re using cilantro you would sprinkle on top of the cheese. Fold the empty top half of the burrito on top of the layers you just built and lightly smoosh down.
3) GRILL: Melt a tablespoon of butter OR lightly spray a 12″ pan with oil. Once melted place assembled quesadilla into the pan. Allow to toast over medium heat till golden brown (about 5 minutes). Using a spatula or tongs, gently flip quesadilla to the other side and toast until the bottom is golden brown (about 5 minutes) and the cheese is melted all the way through. Keep your eye on this so it doesn’t burn.
4) EAT: Once toasted, remove from the heat and place on a cutting board. Allow it to cool til you can touch the surface of the tortilla with your fingers. Slice the quesadilla into wedges (about 3-4). Serve immediately alongside sour cream and salsa for dipping. And if you’re feeling extra saucy- try it with guacamole and a couple dashes of hot sauce! Enjoy!
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