Barbecued Chicken Quesadillas |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa. Ingredients:
1 medium mango, peeled and diced |
2 small plum tomatoes, seeded and diced |
1/3 cup diced green pepper |
3 green onions, chopped |
3 tablespoons minced fresh cilantro |
1 small anaheim or jalapeno pepper, seeded and diced |
3 tablespoons lime juice |
salt and pepper to taste |
quesadillas: |
1 tablespoon butter, softened |
2 flour tortillas (8 inches) |
3/4 cup shredded cheddar-monterey jack cheese |
1 cup chopped cooked chicken breast |
1/4 cup barbecue sauce |
Directions:
1. In a small bowl, combine the first nine ingredients; cover and refrigerate.
2. Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese.
3. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Yield: 2 servings.
|
|