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Barbecue Quesadillas

It's easy to create variations of these quick Mexican-inspired appetizers. Chicken, turkey, or bacon and tomato toppings provide tasty options.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 6 mins 350°F per batch

Barbecue Quesadillas

Directions

  1. Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or parchment paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently.
  2. Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.

From the Test Kitchen

Bacon, Tomato, and Avocado Quesadillas:

Prepare as above, except substitute Monterey Jack cheese for the cheddar, 8 crisp-cooked and crumbled bacon slices, 2 small seeded and coarsely chopped tomatoes; and 1 seeded, peeled, and chopped avocado for the filling. Omit green chiles, barbecue sauce with chicken, salsa, sour cream, and green onion.

Turkey-Havarti Quesadillas:

Prepare as above, except coat the unsprayed side of each tortilla with 2 teaspoons stone-ground mustard. Substitute Havarti cheese for the cheddar and 16 ounces cooked sliced turkey for the chicken. Omit green chiles, salsa, sour cream, and green onion.

Nutrition Facts (Barbecue Quesadillas)

  • Per serving:
  • 469 kcal cal.,
  • 21 g fat
  • (10 g sat. fat,
  • 86 mg chol.,
  • 1606 mg sodium,
  • 44 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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