Entrees
BBQ Chicken Quesadilla
Makes 1 large quesadilla, 1 to 2 servings
BBQ Chicken Quesadilla
Makes 1 large quesadilla, 1 to 2 servings
A tangy and sweet twist on a classic quesadilla.
Nutritional information per quesadilla:Calories 585 (41% from fat)
carb. 42g
pro. 42g
fat 26g
sat. fat 13g
chol. 31mg
sod. 616mg
calc. 435mg
fiber 2g
carb. 42g
pro. 42g
fat 26g
sat. fat 13g
chol. 31mg
sod. 616mg
calc. 435mg
fiber 2g
Ingrédients
- ½ cup diced, grilled chicken breast
- 2 tablespoons BBQ sauce
- ½ cup Mexican blend, shredded cheese
- 1 large flour tortilla
- ¼ cup fresh pineapple or mango salsa
- Chopped fresh cilantro, optional
- Sour cream for serving
- Melted butter or olive oil for brushing
Preparation
- In a small bowl, mix grilled chicken with BBQ sauce to coat.
- Sprinkle half the cheese over half of the tortilla, leaving at least a ½-inch border along the edge. Top with the chicken mixture, salsa, and cilantro (if using), then sprinkle with the remaining cheese. Fold the other half of the tortilla over the filling.
- Preheat the Cuisinart® Sandwich Maker. Lightly brush plates with melted butter or oil. Carefully place the assembled quesadilla onto the preheated Sandwich Maker, so the folded side is lined up with the backside of the bottom plate. Use firm pressure to close lid; lock and cook. Green indicator light will go off and red light will come on (this may not happen immediately).
- When green indicator light reappears, quesadilla is cooked. Add 15 to 30 seconds additional cooking time if a toastier quesadilla is preferred.
- Remove with a heatproof silicone spatula. Allow quesadilla to cool slightly for 2 to 3 minutes before serving, as filling will be very hot. Serve with sour cream, if desired.
