Rating: 3.95 stars
38 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
  • 38 Ratings

Barbecue sauce and green chili peppers add zing to this Mexican skillet sandwich recipe. Serve with sour cream and salsa for dipping.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
cook:
4 minsper batch
Servings:
4
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Barbecue Chicken and Cheddar Quesadillas

Ingredients

Ingredient Checklist

Directions

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  • In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heated through.

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  • Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top evenly with shredded chicken mixture. Fold tortillas in half, pressing gently.

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.

Nutrition Facts (Barbecue Chicken and Cheddar Quesadillas)

415 calories; total fat 18g; saturated fat 9g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 115mg; sodium 1224mg; potassium 517mg; carbohydrates 33g; fiber 2g; sugar 11g; protein 30g; vitamin a 826IU; vitamin c 9mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 313mg; iron 3mg.

Shredded Chicken Master Recipe

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken thighs in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of 100 percent cotton cheesecloth. Place thyme, parsley, bay leaves, garlic, and peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garni to slow cooker. Pour chicken broth over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

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Reviews

38 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 3 stars
01/21/2015
3 stars, really tasty, easy, satisfying and delicious, but skip that master chicken recipe--too much work & too much chicken! I had a baked chicken recipe the day before & just put a cut-up boneless, skinless breast in the pan sprinkled w/a little thyme, garlic powder, pepper & parsley (you could also nuke or pan sear) & used that---easy & just the right amount! To save calories, skip spraying w/Pam & just brown them in the nonstick skillet--they don't stick.
Rating: Unrated
11/19/2013
These were awesome! I added black beans and sauteed red onions.