Recipe

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• 1 (2 lb) rotisserie chicken
• 1/3 cup barbecue sauce
• 1/2 cup minced red onion
• 1/4 cup minced cilantro
• 12 oz smoked gouda cheese, grated
• 8 (10 inch) flour tortillas (white or wheat)

• 1 Remove meat from chicken, cutting into small pieces as you go; discard skin, fat, bones.
• 2 Toss chicken with barbecue sauce in a bowl.
• 3 In another bowl, toss onion, cilantro, and cheese together.
• 4 Lay 4 tortillas on the counter and spread about 1/3 cup cheese mixture over each.
• 5 Spread 1 cup chicken mixture over cheese.
• 6 Sprinkle another 1/3 cup cheese mixture over top.
• 7 Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat.
• 8 Place one of the remaining tortillas on top.
• 9 Press down with a wide spatula to remove any air pockets.
• 10 Cover and cook 1-2 minutes, checking frequently, until bottom tortilla is crisp and browned.
• 11 Turn over, cover, and cook 1-2 minutes more, or until lightly browned.
• 12 Repeat this process for remaining quesadillas.
• 13 Cut into wedges and serve immediately.