Monday, 6 July 2015

Leftover BBQ Chicken Quesadillas



This recipe came to me because we had had quite a busy weekend of BBQing.  We had leftover BBQ'd chicken thighs to use up as well as extra sauce from my Grilled Citrus Salmon (a fav and popular dish here) which I had served when my parents and Brad's mom came over for supper.  Not wanting to waste some good chicken or the yummy sauce I thought I'd use them in quesadillas for an easy supper for Brad and I.  

Oh these were delish!  The sauce is light and sweet and the hint of lemon was amazing with the chicken.  (Note: Unless you like your quesadillas super saucy you'll probably have extra sauce left over). Now that I know it tastes good on salmon as well as chicken I'll definitely be making extra chicken so I can make this easy meal again.

3 leftover chicken thighs - cooked and finely chopped
cooking spray
1 medium onion, sliced
1/2 yellow or green or red pepper, sliced and seeded
1 cup mushrooms, sliced (optional)
2 large tortillas
1 cup marble cheese, grated

Sauce
1/4 cup Diana Sweet Sauce - Honey Garlic flavour
1 tsp finely grated lemon zest
2 tbsp fresh lemon juice
2 tsp chopped chives or green onion
2 tsp butter, melted
2 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes

Garnish
Sour cream

Heat a small skillet to medium heat.  Spray with cooking spray and saute onion, yellow pepper and mushrooms until al dente.  Remove from heat and set aside.

Prepare BBQ sauce.

Heat a large skillet or preferably a flat griddle to medium heat.  Spray skillet/griddle with cooking spray and place tortillas (one at a time or both if you have the room) onto the hot surface.  Sprinkle half of the grated cheese, chicken, onion mixture over one half of each of the tortillas.  Drizzle the BBQ sauce on top and sprinkle with the remaining cheese.  Fold over the other half of the tortilla and cook until the bottom of the quesadilla is golden brown.  Carefully flip the tortillas (this may be a messy endeavour depending on how full your quesadillas are.  If filling spills out just push it back in.  It's all good).  Cook until the second side of the tortilla is golden brown.  Remove from heat and allow it to sit for a couple of minutes.  Using a pizza cutter slice quesadillas into wedges.  Serve with sour cream.  Enjoy!

Source: The Baking Bookworm

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