BBQ Chicken Quesadillas Recipe

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BBQ Chicken Quesadillas
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Ingredients
22
Count
Nutrition
872
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
  2. Preheat the oven to 350 degrees F.
  3. Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
  4. Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
  5. Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
  6. Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
  7. Cut each quesadilla into 6 pieces. Top with Mexican Cream and Pico de Gallo.
  8. Mexican Cream:
  9. Combine all of the ingredients. Refrigerate until needed.
  10. Tomato Salsa:
  11. 5 Roma tomatoes
  12. 2 chipotle chiles, reconstituted
  13. 1/2 cup chopped basil leaves
  14. 1/4 cup minced garlic
  15. 1/2 cup fresh lime juice
  16. 1/4 cup balsamic vinegar
  17. 2 teaspoons sugar
  18. 2 teaspoons salt
  19. 1/2 teaspoon freshly cracked black pepper
  20. 1 cup olive oil
  21. Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 872.32 Kcal (3652 kJ)
Calories from fat 438.73 Kcal
% Daily Value*
Total Fat 48.75g 75%
Cholesterol 156.38mg 52%
Sodium 1529.85mg 64%
Potassium 795.36mg 17%
Total Carbs 63.63g 21%
Sugars 14.21g 57%
Dietary Fiber 4.01g 16%
Protein 49.03g 98%
Vitamin C 9.9mg 17%
Vitamin A 0.1mg 4%
Iron 2.5mg 14%
Calcium 602.2mg 60%
Amount Per 100 g
Calories 203.12 Kcal (850 kJ)
Calories from fat 102.16 Kcal
% Daily Value*
Total Fat 11.35g 75%
Cholesterol 36.41mg 52%
Sodium 356.23mg 64%
Potassium 185.2mg 17%
Total Carbs 14.82g 21%
Sugars 3.31g 57%
Dietary Fiber 0.93g 16%
Protein 11.42g 98%
Vitamin C 2.3mg 17%
Iron 0.6mg 14%
Calcium 140.2mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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