Name:

HF BBQ Chicken Quesadillas

Description

With Pickled Jalapeno & Zesty Crema

Prep time 5 minutes

Cook time 15 minutes

Serves 2 or 4

Ingredients
1 Jalapeno
1 lime (2 for 4 servings)
9 oz Fully Cooked Chicken Breasts (18 oz for 4)
4 TBSP Sour Cream (8 TBSP for 4)
1 tsp Ancho Chili Powder (2 tsp for 4)
4 TBSP BBQ Sauce (8 TBSP for 4)
2 Flour Tortillas (4 for 4)
1/2 Cup Mexican Cheese Blend (1 Cup for 4)
Salt
Pepper
Cooking Oil

Instructions
1. Prep
Wash and dry all produce.
Thinly slice jalapeno crosswise into rounds, removing ribs and seeds for less heat. Zest and quarter lime.
Dice chicken into 1/2-inch pieces.
2. Make Pickles & Crema
In a small microwave-safe bowl combine jalapeno, juice from half the lime, 1/4 tsp sugar, and a pinch of salt. Microwave for 30 second. Set aside, stirring occasionally, until ready to serve.
In a second small bowl, combine sour cream with lime zest. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
3. Warm & Mix Chicken
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add chicken and chili powder: season with salt and pepper. Cook until warmed through (2-3 minutes).
Turn off heat; transfer to a medium bowl. Stir in BBQ sauce to coat. Season with salt and pepper. Wipe out pan.
4. Assemble Quesadillas
Place tortillas on a clean work surface. Evenly sprinkle Mexican cheese onto one half of each tortilla. Top with chicken mixture. If you want things spice add some pickled jalapeno while assembling. Fold tortillas in half to create quesadillas.
5. Cook Quesadillas
Heat a large drizzle of oil in pan used for chicken over medium heat. Ass quesadillas and cook until tortillas are golden brown and cheese has melted (3-4 minutes).
6. Finish & Serve
Quarter quesadillas and divide between plates. Serve with pickled jalapeno (drain first), zesty crema, and remaining lime wedges on the side.

Length

20

Calories

700

Servings

2

Date Created

Created By

Jade Smidt

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