(originally made 7/2012)
Crazy day yesterday, and needed something fast to throw together for
dinner. I had baked chicken with bbq3000 seasoning on it and there was
plenty leftover, so I decided to make quesadillas. I used buttermilk
ranch and Sweet Baby Ray's Honey Chipotle. I omitted the cilantro,
not a huge fan. I also diced up 4 slices of crisp bacon and added it
to the filling. I had mozzarella on hand, so that's what I went
with. I did butter the skillet before adding the quesadilla to it, and
used a press to help it heat through quickly and evenly.
Not the best picture. My camera lens must be dirty or have moisture in it... struggling to get in focus pictures.
BBQ Ranch Chicken Quesadillas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Fajita size tortillas
1 tablespoon BBQ sauce per quesadilla- used Sweet Baby Ray's Honey chipotle
1 tablespoon Ranch dressing per quesadilla- used Buttermilk ranch
Grilled Chicken (cajun or plain) -- cut into strips -- used baked bbq3000 chicken
Sprinkle of dried cilantro (use fresh if you have it)- omitted
1/2 cup cheese per quesadilla (more or less if you’d like)- used mozzarella
Heat a large non-stick skillet to medium heat.
Start with the bottom tortilla and sprinkle half the cheese on it. Next
drizzle ranch and bbq sauce on top of the cheese. Then add cooked
chicken, and top with remaining cheese. Sprinkle a dash of dried
cilantro over the cheese and chicken, then place the remaining tortilla
Carefully place the assembled quesadilla in the
pre-heated skillet. When the bottom is nice and brown after a few
minutes, carefully use a spatula to flip the quesadilla so that the
other side can cook. When the entire quesadilla is heated through and
the top and bottom tortillas are crisp, remove from the pan.
Cut the quesadilla into quarters and serve.