I worked a little leftover magic tonight. I love it when that actually works out. So, on our menu was supposed to be "Chickpea, Avocado, and Feta Salad". Sigh. While I'm sure it's great, tonight was my husband's Friday (he's off tomorrow--a rarity) and serving him a salad after making him eat Greek Veggie Wraps last night (totally awesome, however, and my next post) and in salad form for lunch today, I just thought we needed something more substantial. And, I admit that I was feeling slightly selfish. I have upped my workouts dramatically this week (very necessary) and I am STARVING. I had some leftover chicken and fixins from those delightful BBQ Chicken Salads the other night and I decided that they'd probably be pretty awesome in some quesadillas. Plus, I had avocados and thought I might pass out if I didn't have some chips and guac pre-dinner. Chips and guac will rebalance you in a food crisis, don't you know? I am good at making excuses. Anyway, you don't need leftovers to make this magical BBQ Chicken Quesadilla. Just a few basic ingredients that you probably already have on hand separate you from bliss.
BBQ Chicken Quesadillas
-created in crisis on a Thursday night
-cooked, shredded chicken (rotisserie is fine)
-your favorite BBQ sauce (we have already established that KC Masterpiece rules here)
-chopped fresh cilantro
-shredded cheese of your choice (Monterey Jack tonight)
-thinly sliced red onion, sauteed in the skillet until softened and browned
-leftover creamy BBQ Lime Cilantro Dressing, Ranch, or Light sour cream for dipping
Toss your shredded chicken with a healthy amount of BBQ sauce. Layer cheese, BBQ chicken, cilantro, onions, and more cheese on a tortilla. Fold in half and brown in skillet sprayed with cooking spray until crisp, flip, repeat. Cut in thirds and die of bliss when you dip it in the dressing and devour it. Your husband will pay you a slightly off-handed comment about this being a Chili's-like appetizer. (Cough) Thank you?