BBQ Chicken Quesadilla With Spinach & Onions
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ large onion, thinly sliced
  • 1 tablespoon butter
  • 2 cups cooked chicken, shredded
  • 2 heaping handfuls baby spinach
  • ¼ cup barbecue sauce
  • 2 cups mozzarella cheese, shredded
  • 4 tortillas
  • vegetable oil
  1. Bring a 2 qt sauce pan to a rolling boil. Boil 2 chicken breasts for 20 minutes. Shred.
  2. In a saute pan, heat butter. Add onion and cook on medium-low until soft and starting to caramelize usually takes 15-20 minutes.
  3. Add shredded cooked chicken and fresh spinach to the onions. Season with a pinch of salt and stir just until chicken is warmed through and spinach starts to wilt. Take off heat.
  4. Grab 2 tortillas, spread with a small amount of vegetable oil on one side of each tortilla. Flip over and spread 2 tablespoons of BBQ sauce on non-vegetable oil side of each tortilla. Add ¼ cup of cheese to one side. Add a ½ cup of the chicken mixture on to your cheese. Sprinkle another ¼ cup of cheese on and the other tortilla.
  5. Put in the quesadilla grilling basket or directly on the grill grate and cook about 3-4 minutes per side until cheese is melted and tortilla is browned.
  6. Repeat with the other tortillas to make two quesadillas. Cut each quesadilla into eights.
Recipe by 50 Campfires at