Ah, the humble quesadilla—often overlooked, but when done right, it’s like a warm hug on a plate. The smoky aroma of BBQ chicken mingling with oozy cheese will have you thinking of a summer cookout, even in the dead of winter. And, “Have you ever had a craving so intense it feels like a mini-revolution?” That’s what this recipe feels like.
Steps
- Chop about 1.5 cups of cooked chicken into small pieces. You can use any pre-cooked chicken like grilled or rotisserie chicken.
- Finely dice 1/4 of a red onion and one jalapeño, removing the seeds first. Roughly chop 1/2 cup of fresh cilantro leaves.
- Shred 2 cups of cheddar cheese if it’s not pre-shredded. Add the chopped chicken, drained black beans, diced onion, jalapeño, cilantro, and cheddar to a large bowl.
- Pour in 1/2 cup of BBQ sauce, then sprinkle 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of salt. Stir the mixture until everything is evenly coated with the sauce.
- Spread about 1/3 cup of the BBQ chicken mixture over one side of each 7-inch flour tortilla and fold them closed.
- Cook the filled tortillas in a dry skillet over medium-low heat until the outside is crispy and the cheese inside has melted.
- Once cooked, slice each quesadilla in half and serve immediately.
Ingredients
- 1.5 cups of diced cooked chicken
- 1 can (15 oz) of black beans, drained
- 1/4 of a red onion, finely chopped
- 1 jalapeño, seeds removed and diced
- 1/2 cup of fresh cilantro, roughly chopped
- 2 cups of shredded cheddar cheese
- 1 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of salt
- 1/2 cup of your favorite BBQ sauce
- 10 flour tortillas, 7 inches in diameter
Nutritional Values
Calories: 5284.8 kcal | Carbohydrates: 476 g | Protein: 335.2 g | Fat: 215.8 g | Sodium: 19224.2 mg | Fiber: 104 g |
FAQ
- Can I use a different type of cheese for these chicken quesadillas?
- Absolutely! While shredded cheddar is recommended for its meltability and flavor, you can use any cheese that melts well. Options like Monterey jack, pepper jack, mozzarella, Colby-Jack, or Queso Oaxaca will also work great.
- What can I substitute if I want a vegetarian version of the quesadillas?
- If you’re aiming for a vegetarian version, simply skip the chicken and double the amount of black beans. This will maintain the protein content and keep the quesadillas filling and delicious.
- How can I store and reheat leftover quesadillas?
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium-low heat until they’re heated through and the cheese has melted. Be aware that reheating chicken multiple times may dry it out.
- Can I use dried black beans instead of canned?
- Yes, you can use dried black beans instead of canned. Just make sure to soak and cook them beforehand to achieve a similar texture to canned beans. This option is more time-consuming but can be more cost-effective in the long run.
- Is it possible to freeze the quesadillas for later?
- Yes, you can assemble the quesadillas and freeze them before cooking. Place them between layers of parchment paper and store in a freezer bag for 2-3 months. When ready to eat, heat them in a skillet over medium-low, flipping occasionally until thoroughly warmed and the cheese has melted.
Tips
- Customize the Filling: Feel free to modify the fillings based on your preferences. If you prefer a vegetarian option, replace the chicken with extra black beans. Alternatively, add ingredients like corn or even pineapple for a unique twist.
- Optimize Cheese Choice: While cheddar is recommended for its melting properties and flavor, you can experiment with other cheeses like Monterey Jack or Pepper Jack for a different taste profile.
- Efficient Meal Prep: Prepare the filling in advance and store it in the refrigerator. This will allow you to quickly assemble and cook the quesadillas when needed, making it a practical option for busy weeknights.
- Cost-Effective Tips: To save money, consider using dried black beans instead of canned ones. Although it requires soaking and cooking beforehand, purchasing in bulk can be more economical in the long run.
Equipment
- Countertop Grill – If you plan to cook the chicken yourself.
- Skillet – A good-quality skillet for cooking the quesadillas.
- Cheese Grater – If you prefer to shred your own cheese.
- Airtight Containers – For storing leftovers or meal-prepped filling.
- Freezer Bags – For freezing assembled uncooked quesadillas.
