Tuesday, July 10, 2012

BBQ Chicken Quesadilla

I created a BBQ Chicken Quesadilla, using some Perfectly Poached Chicken that I keep in the freezer.

Using the griddle, this quesadilla can be plated in less than 5 minutes, since everything cooks at the same time. 

Once everything is cooked, you transfer the filling to one half of the quesadilla, and fold.

And, in the blink of an eye, your quesadilla is ready!

BBQ Chicken Quesadilla

1 Teaspoon olive oil
1 Teaspoon butter
1/4 Cup Mexican zucchini, chopped
1/3 Cup poached chicken
Salt, as desired
Pepper, as desired
Granulated garlic, as desired
2 Tablespoons bottled BBQ sauce
1 Flour tortilla
3/4 Ounce sharp cheddar cheese, chopped

Heat a griddle to medium-high heat, or 350. Spread olive oil and butter over griddle. Place zucchini on one section of the griddle. Place chicken on another section. Season zucchini and chicken with salt, pepper and granulated garlic. Mix BBQ sauce into seasoned chicken. Place flour tortilla on grill; scatter cheese over tortilla. Once zucchini has browned, place over half of the tortilla. Top zucchini with BBQ chicken. Fold tortilla over filling. Enjoy!

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