BBQ Chicken Quesadillas are a quick and easy snack or the perfect light lunch! These cheesy chicken quesadillas are made with mushrooms, onions, and green peppers!
shredded cheese(you can use whatever kind you want, I used a Mexican blend)
Pam cooking spray
Instructions
Dice onion and green pepper into cubes.
Slice your mushrooms in length-wide pieces.
Cut your chicken into cubes.
In a small skillet, add some vegetable oil and saute the onions, peppers, and mushrooms. Add some salt and pepper. I did about a pinch of salt and a few cracks of pepper.
Once the onions, peppers, and mushrooms have gotten soft and cooked down, place them in a bowl and set them aside.
In the same skillet, add your chicken and BBQ sauce.
Warm up your griddler/panini press on high (I used the Cuisinart griddler, but if you don't have one, you can just do this all in another skillet.
When your chicken is just about done, add in the veggies that you set aside. If you feel like you need to add more BBQ sauce, feel free. Although, I don't recommend a liquidy consistency - you want all of the BBQ sauce to thicken up and coat everything nicely.
Take everything out of the skillet and put it in the same bowl you used before.
On a cutting board, assemble your quesadillas: On one half of the tortilla, layer on the cheese, the cooked ingredients, and then another layer of cheese. Fold the other half of the tortilla over the top and spray some Pam or brush it with some oil on top.
Don't forget to spray some Pam on the top and bottom of your panini press too. This will give the quesadilla those nice, dark grill marks.
Transfer your filled quesadilla to the panini press (or skillet) for about 4-5 minutes or until cheese is melted and the outside has a nice brown sear.
Repeat steps 10-12 for the rest of your tortillas, or until you run out of ingredients.
Cut up quesadillas into thirds for a triangular shape.