BBQ Chicken Quesadilla
- 4 (12-inch) flour tortillas
- 1/4 cup grated Cheddar, plus 1/4 cup
- 1/4 cup grated queso blanco
- 8 ounces cooked boneless, skinless chicken breast, small diced
- 1 red onion, thinly sliced
- 1/4 cup favorite barbecue sauce
- Tropical Fruit Salsa, recipe follows
- Cilantro sprigs, for garnish
- 1/4 cup small diced mango
- 1/4 cup small diced papaya
- 1/4 cup small diced pineapple
- 1 red jalapeno, minced
- 1/2 lime, juiced
- Pinch salt
- Lay out 2 of the flour tortillas on a flat surface.
- Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas.
- Divide the chicken among the tortillas and sprinkle with the desired amount of red onion.
- Top with barbecue sauce and remaining 1/4 cup of Cheddar.
- Top with remaining tortillas and press to seal.
- Heat a large saute pan over high heat.
- Add enough oil to coat the bottom of the pan and lower the heat to medium.
- Cook until golden brown on both sides, about 3 minutes per side.
- Repeat with the other quesadilla.
- Let cool for 5 minutes.
- Slice into 8 or 10 pieces.
- Garnish with Tropical Fruit Salsa and cilantro sprigs.
- Combine all ingredients and mix well.
- Let sit for 30 minutes before serving.
- Yield: 3/4 cup
flour tortillas, queso blanco, chicken, red onion, favorite barbecue sauce, fruit salsa, cilantro, mango, papaya, pineapple, red, lime, salt
Taken from www.foodnetwork.com/recipes/bbq-chicken-quesadilla-recipe.html (may not work)