I always tell people that Maryland is home for me. That is where I spent most of my childhood years and where my heart truly is. Since traveling around in the military and being stationed in Texas five different times, I can say Texas is now my second home. Living in Texas has certainly made me appreciate and learn to cook great Mexican and Latin-inspired food. And my recipes vary from the cheesy, beefy recipes to the grilled recipes loaded with lots of fresh ingredients. Well, this recipe for Barbecue Chicken Quesadillas is neither of these. Sorry! If I had to label it, it would be Texas Barbecue, marries Chicken Quesadilla. Inspired by a little bit of Texas, a little bit of Mexico and a kiss of Maryland!
It starts with my Easy Crock Pot Chicken, and layers that with tangy barbecue sauce and crunchy cole slaw, all wrapped up in warm, melty smoked Gouda cheese. Now that is what I call a match made in Texas, I mean heaven. Aren’t they one in the same?
- 2 cups of shredded chicken (I used 2 cups of my Crock Pot Chicken)
- 8 flour tortillas
- 1 cup bottled or homemade Barbecue sauce
- 8 oz Smoked Gouda cheese, shredded
- 1 teaspoon olive oil
- 2 cups shredded cabbage or ½ bag of Cole Slaw Mix
- ½ cup shredded carrots (about 1 carrot)
- ¼ cup chopped onion (about ¼ of a medium onion)
- ¼ cup mayonnaise
- 1 teaspoon apple cider vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon mixed herb seasoning (I use Renaissance Seasoning for Savory Spice Co.)
- Heat chicken with barbecue sauce in a small sauce pan or skillet on medium heat until warmed through.
- Mix all ingredients for cole slaw in a bowl and refrigerate for 30 minutes.
- Place olive oil in a 10 inch skillet or cast iron pan. Heat on medium-high heat until almost smoking.
- Place one tortilla in pan. Place ½ cup chicken mixture, ¼ of the cole slaw and ¼ of the smoked Gouda cheese on the tortilla. Top with second tortilla.
- Cook for about 3 minutes or until browned. Turn over and brown other side, ensuring cheese is melted.
- Remove from pan, place on a cutting board and cut into quarters.
- Do the same for 3 remaining quesadillas.
- Serve warm with extra barbecue sauce, if desired.
Leave a Reply