Go Tex-Mex for dinner tonight! It’s a dish that’s easy to make in advance: Cook the vegetable filling ahead of time, prepare all the other components, and store in separate containers. When dinnertime rolls around, you’ll be ready in a jiffy.
Barbecue Chicken and Veggie Quesadillas
Make this ahead, so come dinnertime, you'll be ready in a jiffy.
Ingredients
Barbecue Chicken and Veggie Quesadillas
- 500 Grams roast chicken skinned and shredded
- 1/4 Cup store-bought barbecue sauce
- 2 tablespoons Butter
- 1 medium-sized onion sliced
- 1 (200-gram) can whole mushrooms sliced
- 1 teaspoon chili powder
- Salt
- 1 Cup mozzarella cheese shredded
- 3/4 Cup canned corn kernels drained
- 3 stalks green onion sliced into 1-inch lengths
- 6 (5-inch) Flour tortillas
- 1 Cup sour cream to serve
- 1 Cup bottled salsa to serve
Instructions
- Make the barbecue chicken: In a bowl, combine shredded chicken and barbecue sauce. Mix until well combined. Set aside.
- Make the vegetable filling: In a skillet, melt butter over medium-high heat. Add onions, mushrooms, and bell peppers; sauté for 8 to 10 minutes or until onions are translucent and bell peppers are tender.
- Season vegetables with chili powder, salt, and pepper. Remove from from heat and set aside.
- Assemble the quesadillas: Preheat oven to 400°F. Top one side of the tortilla with shredded chicken, vegetable filling, mozzarella cheese, corn kernels, and green onions. Fold tortilla over and press lightly to enclose. Repeat with remaining ingredients.
- Place quesadillas on a baking tray lined with parchment paper. Bake in the preheated oven for 5 to 7 minutes, turning over once, until golden brown in color and cheese has melted. Slice into wedges and serve with sour cream and salsa, if desired.
Tried this recipe?Let us know how it was!
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