Barbecue Shredded Chicken Quesadillas
Barbecue Shredded Chicken Quesadillas are a simple and yummy dinner recipe idea you will love to make and eat. If you use rotisserie chicken, it is even easier.
We are so glad you have stopped by our family recipe blog. We love to cook and hope to help you find and make easy family friendly meals. Meal-time can be hectic and stressful, but it is so important. Here are a few recipes we think you will love that will get your search started: Vanilla Mousse Pie, Cookie Butter Cookies, Rocky Road Brownies, Easy Onion Dip, Orange Chicken, Caprese Chicken Casserole, Philly Cheesesteak Waffle Fries, Salsa Verde Chicken Enchiladas, Grilled Chicken Caesar Salad, Chicken Ranch Pasta Salad, Hawaiian Barbecue Chicken Pizza and Super Moist Cornbread.
Ingredients Needed For Barbecue Shredded Chicken Quesadillas:
Chicken
Red onion
Sweet Baby Ray’s barbecue sauce
Corn
Black beans
Cilantro
Chili powder
Smoked paprika
Salt
Colby and Monterey Jack cheeses
Flour tortillas
Tomatoes
Jalapeños
Sour cream
Salsa
Instructions For Barbecue Shredded Chicken Quesadillas:
Cook chicken breast meat your favorite way for shredding. In the slow cooker for 6-8 hours or boil it-up to you. I like to cook it in a slow cooker until cooked through which is 165 degrees fahrenheit. Then, shred chicken breast meat or if you are using already cooked rotisserie chicken, shred the breast meat.
Add the shredded chicken, diced red onion, Sweet Baby Ray’s barbecue sauce, frozen and thawed corn, drained and rinsed black beans, chopped or torn cilantro leaves, chili powder, smoked paprika, salt and Colby Monterey Jack blend cheeses to a mixing bowl and mix well.
Place the chicken mixture on half of the flour tortilla. Fold the tortilla over-in half.
Fry quesadilla in a frying pan sprayed with non-stick cooking spray. Heat through and melt cheese. Heat and brown on both sides.
Remove quesadilla from the frying pan and cut in half, if desired.
Repeat with remaining flour tortillas.
Serve with diced tomatoes, sliced jalapeños and sour cream (or salsa). Enjoy!
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Barbecue Shredded Chicken Quesadillas
An easy dinner recipe filled with tender chicken, seasonings, cheese, corn and beans.
Ingredients
- 1 1/2 cups shredded chicken rotisserie or cooked and shredded
- 1 1/2 tbsps red onion diced
- 3/4 cup Sweet Baby Ray's barbecue sauce
- 1/2 cup frozen corn thawed
- 15 ounces black beans drained
- 2 tbsps cilantro leaves torn
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 3 cups Colby and Monterey Jack blend cheese grated
- 8 taco size flour tortillas
- tomatoes diced
- jalapeños sliced-pickled
- sour cream
- salsa
Instructions
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Cook and shred chicken. Boil it for 20 minutes to reach 165° F. Cook it in a slow cooker. Use rotisserie chicken-your choice.
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Combine all ingredients in a mixing bowl.
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Divide chicken mixture between the eight tortillas-covering only half of the tortilla.
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Fold tortilla over to make a half circle.
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Fry in a frying pan sprayed with non-cook cooking spray to heat through and melt cheese. Flip to brown on each side.
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Remove from the pan and slice in half, if desired.
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Serve with diced tomatoes, sliced jalapenos, sour cream and salsa. Enjoy!
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