This is one of our favorite weeknight dinners. So easy and everyone in my family gobbles it up! There’s some spice to it, so if you’re serving it to your kiddos as well, you may want to omit the jalapenos and customize it to their taste.
But, that’s what’s awesome about quesadillas – you can make them any way you like them! I used McCormick’s Montreal steak spicy grill seasoning to season the chicken – tons of flavor and I like the spice. The cheese I used is a blend of Mexican cheeses and taco seasoning. Use your go-to seasoning for chicken (even taco seasoning on the chicken would be great) and whatever cheese you love.
I make my own salsa a LOT. My husband can’t get enough of it! You can get the recipe here, or just use your favorite store brand.
I wrote this recipe for 2 quesadillas, but you’ll probably have enough chicken to do another 1/2 (just use one tortilla and fold it over). I don’t like a ton of chicken on mine, so I use less than my portion, then make a smaller one for the kids!
In a skillet over medium, heat olive oil until it starts to ripple, then add chicken. Sprinkle the grill seasoning over the chicken and cook until done throughout. Remove from heat and stir in the 1/2 cup of barbecue sauce. Set aside.
Preheat quesadilla maker or a large skillet (if using a pan on the stove, you'll need to brush each side of the tortillas with olive oil or vegetable oil and spray the skillet with non-stick spray). On one tortilla, sprinkle about 1/2 cup cheese. Top with 1/2 of the chicken, 1 tablespoon of jalapenos and 1/2 tablespoon cilantro. Top with another 1/2 cup of cheese and then drizzle more barbecue sauce (to taste). Top with another flour tortilla. Repeat to make the other quesadilla.
Place assembled quesadilla onto the quesadilla maker and close lid. Cook until cheese is melted and top is golden brown, about 4-5 minutes. If using the stove, cook for a couple minutes on one side, until the cheese starts to melt and the tortilla turns golden, then flip to heat the other side.