Best Barbecued Chicken And Chickpea Quesadillas Recipes

BBQ Chicken Quesadilla Recipe by Tasty image

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

½ lb chicken breast, cut into strips
salt, to taste
pepper, to taste
½ cup BBQ sauce
2 flour tortillas
¼ cup red onion, julienned
½ cup monterey jack cheese, double for 2 quesadillas
½ cup cheddar cheese, double for 2 quesadillas
fresh parsley
BBQ sauce

Steps:

In a large skillet, add chicken breast and season both sides with salt and pepper.
Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
Remove the chicken from the pan and continue to stir onions.
Shred the chicken while onions are cooking.
Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
Serve with extra BBQ sauce and garnish with fresh parsley.
Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 0 grams, Protein 30 grams, Sugar 12 grams

Barbecue Chicken Quesadillas image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3 cups shredded cooked chicken
1 can (4 ounces) chopped green chiles
1/2 cup salsa
1/3 cup barbecue sauce
1/4 cup taco sauce
8 flour tortillas (8 inches)
3/4 cup shredded sharp cheddar cheese
Optional: Sour cream and additional salsa

Steps:

Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.

Nutrition Facts :

BBQ Chicken Quesadilla image

Provided by Food Network

Categories appetizer

Time 55m

Yield 4 to 8 hors d'oeuvre servings

Number Of Ingredients 14

Four 12-inch flour tortillas
1/4 cup grated Cheddar, plus 1/4 cup
1/4 cup grated queso blanco
8 ounces cooked boneless, skinless chicken breast, small diced
1 red onion, thinly sliced
1/4 cup favorite barbecue sauce
Tropical Fruit Salsa, recipe follows
Cilantro sprigs, for garnish
1/4 cup small diced mango
1/4 cup small diced papaya
1/4 cup small diced pineapple
1 red jalapeno, minced
1/2 lime, juiced
Pinch salt

Steps:

Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
Combine all ingredients and mix well. Let sit for 30 minutes before serving.

Barbecued Chicken and Chickpea Quesadillas image

Provided by Sara Foster

Yield Serves 4 to 6

Number Of Ingredients 11

2 cups shredded cooked chicken
1/2 cup bottled barbecue sauce
Sea salt and freshly ground black pepper
1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved
2 garlic cloves, minced
2 scallions, minced (white and green parts)
8 7-inch flour tortillas
1/2 cup fresh cilantro leaves
2 ounces smoked Gouda cheese, shredded (about 1/2 cup)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
Olive oil for oiling the grill pan

Steps:

Preheat the oven to 200°F.
Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.