BBQ Chicken Quesadillas
From McGough's Recipes
| Prep | Cook | Total | Makes |
|---|---|---|---|
| 5 Min | 25 Min | 30 Min | 2 Quesadillas |
Ingredients
- ½ small red onion
- 2 limes
- ½ teaspoon salt
- 1 tablespoon cooking oil
- 2 boneless, skinless chicken thighs
- ¼ cup barbecue sauce
- ¼ cup cilantro
- 1 cup shredded Colby Jack or cheddar cheese
- 4 large flour tortillas
- 1 tablespoon butter
- To serve: salsa, avocado, sour cream, etc.
Instructions
- Thinly slice the red onion and add salt and the juice of two limes.
- Heat the cooking oil in a cast-iron skillet. Pat the chicken thighs dry and salt them on both sides. Add the thighs to the heated skillet and pan-fry until brown on one side, 6-8 minutes. Flip and continue cooking on the other side until done, 2-4 minutes, and the middle registers 165F.
- Transfer the chicken to a cutting board and chop it into bite-sized pieces. Transfer the pieces to a bowl and add the barbecue sauce and cilantro. Drain the red onions and add half of them to the chicken mixture, reserving the rest. Toss to coat.
- Wipe out your skillet and add the butter. For each quesadilla, assemble directly in the skillet: Bottom tortilla, ¼ cup of shredded cheese, half the chicken mixture, another ¼ cup of shredded cheese, and a second tortilla. Cook until the bottom is golden brown, 2-4 minutes, then flip. Cook 2-3 minutes more, until the second side is golden brown and the cheese is melted.
- Top with more pickled red onions and cilantro. Serve with salsa and sliced avocado.
