Barbecue Chicken & Green Chile Quesadillas

Recipe Ingredients

Barbecue Chicken & Green Chile Quesadillas

Barbecue Chicken & Green Chile Quesadillas

Adjust
extra-virgin olive oil
1 jalapeño chile(s), or 1 canned roasted, peeled, and seeded mild green chile
2 cups leftover roast or grilled chicken meat, coarsely chopped
4 green onion(s), white and pale green parts, trimmed and thinly sliced
12 cup bottled barbecue sauce
8 (9-inch) flour tortilla(s)
223 cups shredded cheese, such as Fontina, Cheddar, Monterey jack, mozzarella, or a mix
California Guacamole, or other prepared guacamole or sliced ripe avocado, for garnish
tomato salsa, for garnish
fresh cilantro, for garnish

Step-By-Step Instruction

Step 1 - Pan-roasting the chile: Heat some olive oil in a small skillet over high heat. Add the jalapeño and blacken on all sides, turning occasionally, about 5 minutes. Wrap in a kitchen towel. When cool, pull off the skin. Cut off the stem, cut the chile in half, scrape out the seeds and veins, and dice.

Step 2 - Preparing the chicken filling: In a mixing bowl, combine the chicken, jalapeño, green onions, and barbecue sauce. Stir thoroughly.

Step 3 - Assembling the quesadillas: Place 4 tortillas on a work surface. Sprinkle about 13 cup of the cheese over each tortilla. Top each with the chicken mixture. Sprinkle the remaining cheese. Place the remaining 4 tortillas on top.

Step 4 - Cooking the quesadillas: Over high heat, preheat a large skillet or griddle. Add a little oil. Transfer a quesadilla to the skillet, or as many to the griddle as fit. Cook until the underside is golden brown, about 3 minutes. Flip over and cook the other side. Keep warm in a low oven while cooking any remaining ones.

Step 5 - Serving the quesadillas: Place a quesadilla on a cutting board and, with a large, sharp knife, cut into wedges. Slide onto a plate or platter and serve immediately with guacamole or salsa, garnishing with cilantro sprigs if you like.

Cook Like a Pro with Wolfgang Puck

Barbecue Chicken & Green Chile Quesadillas