Wednesday, April 13, 2011

BBQ Chicken and Potato Quesadillas!

I made this Sunday night and it was AWESOME! I got the idea from a place in TX called Tin Star. I don't really like the place, but I love the bbq chicken quesadillas. These are easy, fast, and delicious. Also, you can use the leftover chicken for whatever you want!

BBQ Chicken and Potato Quesadillas

For the BBQ Chicken:
3 chicken breasts
1 cup of your favorite barbeque sauce
2 cloves garlic
what to do:
1. Throw the ingredients into the crockpot and cook on low for 5 hours. Take out and shred and cook another hour. TADA! You now have the chicken for the quesadillas

For the Potatoes:
3 large potatoes (clean and scrubbed)
2 cloves garlic
olive oil
garlic and herb seasoning
Salt and Pepper
what to do:
1. Preheat oven to 375. Cut the potatoes into 1 inch pieces and put into a bowl. Drizzle olive oil all over them, as much as you want. I don't use much, I just barely put enough to make each one a little wet. Then throw two cloves of chopped garlic into the bowl. Mix around. Then pour into a pyrex dish then sprinkle garlic and herb seasoning all over potatoes. Salt and pepper to taste.
Cook for 30-35 minutes or until golden on the tops.

For quesadilla assembly:
Cheese (I used Monterrey Jack and Cheddar)
Sour Cream
BBQ Sauce
what to do:
1. Put chicken and potatoes across the tortilla. Cover with cheese and heat in a pan on the stove. Serve with bbq sauce, sour cream, and salsa!


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