Thursday, February 17, 2011
I haven't felt much like cooking this week, so my menu was planned a bit around a rotisserie chicken I brought home for dinner the other night.
Stubb's Bar-B-Q sauce was on sale this week, so I thought these quesadillas would be the perfect way to use up the leftover chicken.
for each quesadilla
2 9" flour tortillas
2-3 tbsp Bar-B-Q sauce, (I used the Hickory Bourbon.. yum!)
1 tbsp red onion, chopped
1/4 cup leftover cooked chicken, shredded
1 tbsp cilantro, chopped
1/4 cup smoked Gouda, shredded
Spread the bar-b-q sauce evenly over one side of one of the tortillas, leaving about 3/4" of the edge clear; the sauce and cheese will spread. Sprinkle the onions, then chicken and cilantro evenly over the sauce and finish with the cheese.
Heat a non-stick skillet over medium-low heat and cook the quesadilla. When the cheese begins to melt (about 2-3 minutes), cover it up with the second tortilla and gently flip it over and cook the other side.