BBQ Chicken and Cheddar Quesadillas

Cook Type:

Stove

8 7-inch whole wheat tortillas
Mayonnaise
1 lb cooked chicken, sliced or shredded
Humble and Frank BIG DIPPER BBQ SAUCE AND MARINADE
1 cup grated sharp cheddar cheese
1 cup roasted red peppers, thinly sliced
2 cups fresh spinach leaves, roughly chopped
Olive oil
Fresh salsa to serve

Spread a very thin layer of mayonnaise on each of the tortillas.

Toss the chicken with BIG DIPPER BBQ SAUCE as desired.

Layer an eighth of the chicken, cheese, red peppers and spinach on one half of a tortilla with the mayonnaise side on the outside. Repeat with remaining tortillas and ingredients.

Heat a large nonstick skillet over medium heat. Place a tortilla, open and mayonnaise side down in the skillet and cook until slightly browned and cheese starts to melt, about 2 minutes. Fold the empty side of the tortilla over top of the ingredients and transfer to a cutting board. Repeat with remaining tortillas. Cut each in half and serve immediately with fresh salsa.

Substitute with these products

Swap out the H&F product listed in the recipe above for one of the following.