Leftover BBQ Chicken Quesadillas
BBQ pulled chicken with sautéed red onion, fresh parsley, and havarti cheese inside golden brown toasted tortillas.
Servings 4 Quesadillas
Calories 435kcal
Ingredients
- 12 oz Pulled BBQ Chicken*
- 1 Tablespoon (16g) Olive Oil
- ½ (150g) Red Onion diced
- 2 Tablespoons (10g) Chopped Parsley
- 4 oz Shredded Cheese**
- 4 (6-inch) Flour Tortillas
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the diced onion and cook until soft, about 5 minutes.
- Reduce the heat to low and add the leftover chicken and chopped parsley. Stir until the chicken is fully reheated, about 1-2 minutes. Transfer the mixture to a bowl and set aside.
- Place 2 tortillas in the skillet and cover each with 1 oz of shredded cheese.
- Add about 3.5 oz of the chicken to one side of each tortilla and fold the other half over to seal. Continue cooking until each side is golden brown. (You can use some of the juices from the chicken mixture and increase the heat to a medium-low to help with browning.)
- Transfer the finished quesadillas to a plate and repeat with the remaining 2 tortillas.
Notes
*I use my Instant Pot BBQ Pulled Chicken or Slow Cooker BBQ Chicken Thighs recipes, but you can use any pulled bbq chicken. Take your quesadillas in a Tex Mex direction with Mexican pulled chicken. You could even use shredded rotisserie chicken and add BBQ sauce.
**I used jalapeño havarti, but you could use Monterey jack or another soft melting cheese. For super cheesy quesadillas, you can add an extra 1/2-1 oz of cheese to each quesadilla.
Nutrition
Serving: 1Quesadilla | Calories: 435kcal | Carbohydrates: 24g | Protein: 27g | Fat: 26g