Evan’s Barbeque Chicken Quesadillas
There are a few dishes that get Evan really excited about dinner. I think he has become apprehensive some of the new dishes I have been creating because some of them have worked and some have them have been less than stellar. So on Sundays I try and make a really good meal to start the week on the right foot. He actually requested fried chicken, but I have not mastered the art of fried chicken and I just couldn’t bear the smell of grease in my house all night, nor could I imagine the oil sitting in my stomach. So I decided to make the next best thing in his mind, Barbeque Chicken Quesadillas.
These gems originated from one of our favorite restaurants in Virginia Beach, Big Sam’s. It is located a few blocks from the oceanfront and they have one of the best Happy Hour’s around. I don’t think we have actually had a full meal there, we usually fill up on calamari, wings, oysters and cheap beer. Evan tried these on one visit and was hooked, so much so that on the morning of our wedding day, instead of ordering breakfast there (which is awesome too) he begged to have these made for him.
Because we are hours from my hometown, I have devised our own recipes for these quesadillas. We eat them for dinner but they would be great for a party or even lunches. You could add in more nutritious things such as corn or black beans but I keep this recipe simple for Evan.
Evan’s Barbeque Chicken Quesadillas
1 whole chicken cooked, meat pulled off (I usually use a rotisserie chicken)
1/2 cup or so of your favorite barbeque sauce (we like Stubb’s)
2 cups or so of cheddar cheese
8 flour tortillas (we use whole wheat to not feel so guilty)
cooking spray
1. In a medium size bowl, combine the shredded meat and barbeque sauce. Add more if you like it extra saucy.
2. Heat a large skillet over medium high heat. Spray with cooking spray and lay down one tortilla. Spoon over chicken and top with desired amount of cheese. Top with second tortilla and press down. Flip over carefully once nicely browned (This doesn’t take very long so pay attention!) Once cheese is melted and both torillas are browned, transfer to a cutting board to cool a bit.
3. Continue with the rest of your quesadillas, you should be able to make about 4.
4. Slice each quesadilla in quarters with a pizza slicer and enjoy!
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May 5th, 2006 04:35
its no fried chicken but these things are soooo damn good
May 27th, 2006 19:32
Delicious quesadillas! I also like to make jack cheese and chili verde ones in the same fashion.
When you get ready to make fried chicken you could try oven baking it instead. It comes out delicious without all the grease.
Linda
Oven Fried Chicken
1 Chicken Fryer, cut up, 3-4 lb.
¼ cup Butter or Margarine (or Butter & Oil)
Seasoned Flour: (for 4 lb.)
1 cup Flour (½ cup for every 2 lb. chicken)
1 tsp. Celery Salt
½ tsp. Sage, ground
½ tsp. Thyme, ground
½ tsp. Oregano, ground
2 tsp. Paprika
¼ tsp. Black Pepper
Preheat oven to 425ºF. Coat chicken with seasoned flour. (Can put seasoned flour in bag and shake pieces of chicken to coat.)
In shallow open pan in oven, melt butter. Remove pan from oven. Arrange chicken in single layer in pan, skin side down.
Bake, uncovered, 30 to 35 minutes. Turn chicken pieces over, bake 20 to 25 minutes more, or until brown and fork-tender. Serve with cream gravy if desired.
For 2½ to 3 lb. chicken bake 30 minutes, turn pieces over and bake 15 minutes more.
Cream Gravy
¼ cup Drippings (Fat)
3-4 T Flour
2 ½ cups Milk (or 1 cup Broth and 1½ cup Light Cream)
Salt & Pepper to taste
Bottled Sauce for Gravy to taste (opt.)
1 T Parsley (opt.)
Sherry to taste (opt.)
Add the flour to the drippings, whisking in and cook a few minutes. Then gradually add the milk, stirring constantly, to avoid lumps. Cook, stirring, until thickened.
Season, adding a little bottled sauce for gravy and 1 T parsley, snipped, or Sherry to taste.