BARBEQUE CHICKEN QUESADILLAS

By bjnelson55

"This is one of my guilty pleasures," says Curtis Stone of Take Home Chef. If you have leftover chicken and tortillas on hand, you can make the ultimate sofa snack.

Ingredients

• Four 10-inch tortillas
• 2 cups (about 8 oz) coarsely shredded roasted chicken
• 2 cups (about 6 oz) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbecue sauce

Details

Servings 4

Preparation

Step 1

Preheat oven to 250 degrees F.

arrange tortillas on work surface. Divide next 4 ingredients among the tortillas, scattering over half of each tortilla. Sprinkle with salt and drizzle 1 Tbsp. barbecue sauce over each.

Fold uncovered half of each tortilla over filling to form a half-moon shape. Heat large flat griddle pan over medium heat. Place 2 quesadillas on griddle. Cook for 3 minutes on each side, or until tortillas are crisp and cheese has melted.

Transfer quesadillas to baking sheet and keep warm in oven. Repeat with remaining 2 quesadillas. Cut into wedges.