Ingredients

The following ingredients have 4 Servings
  • Four 10-inch flour tortillas
  • 2 cups (about 8 ounces) coarsely shredded roasted chicken
  • 2 cups (about 6 ounces) grated Monterey Jack cheese
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 jalapeño
  • finely chopped
  • Salt
  • 1/4 cup barbeque sauce

Instruction

  • Preheat the oven to 250°F
  • Arrange the tortillas on a work surface
  • Divide the chicken, cheese, cilantro and jalapeño among the tortillas, scattering the ingredients over half of each tortilla
  • Sprinkle with salt and drizzle tablespoon of barbeque sauce over each
  • Fold the uncovered half of each tortilla over the filling to form a half-moon shape
  • Heat a large flat griddle pan over medium heat
  • Place 2 quesadillas on the griddle and cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted
  • Transfer the quesadillas to a baking sheet and keep them warm in the oven
  • Repeat with the remaining two quesadillas
  • Cut the quesadillas into wedges and serve
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