Smoky BBQ Chicken Quesadillas

🥘 Ingredients

• BBQ sauce
  1/2 c
• butter
  ½ tbsp, ½ tbsp
• chopped chicken breast
  20 oz
• cilantro (chopped)
  ½ oz
• flour tortillas
  4 unit
• fry seasoning
  2 tbsp
• mozzarella cheese
  2 c
• oil
• pepper
• salt
• shallot (finely diced)
  2 unit
• smoky red pepper crema
  4 tbsp

🍳 Cookware

• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and finely dice shallot . Roughly chop cilantro .

   shallot: 2 unit (finely diced), cilantro: ½ oz (chopped)
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with fry seasoning , salt , and pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   chopped chicken breast: 20 oz, oil, fry seasoning: 2 tbsp, salt, pepper
3. 

   3

   Place flour tortillas on a clean work surface. Sprinkle half of each tortilla with one-quarter of the mozzarella cheese . Top with chicken, shallot, BBQ sauce , and half the cilantro. Sprinkle with remaining mozzarella. Fold tortillas in half to create quesadillas. Heat butter and a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until golden brown on one side, ⏱️ 1 minutes to ⏱️ 2 minutes . Add another butter and flip; cook until golden brown and cheese melts, ⏱️ 1 minutes to ⏱️ 2 minutes more. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil and butter for each batch. Transfer to a paper-towel-lined plate.

   flour tortillas: 4 unit, mozzarella cheese: 2 c, BBQ sauce: 1/2 c, butter: ½ tbsp, butter: ½ tbsp
4. 

   4

   Cut quesadillas into wedges. Divide quesadillas between plates. Drizzle with smoky red pepper crema and garnish with remaining cilantro. Serve.

   smoky red pepper crema: 4 tbsp