BBQ Chicken Quesadillas with Oaxaca Cheese
Growing up as a "Texican," or a Mexican-American living in Texas, has its perks. Every night for dinner, mami made us traditional Mexican meals. But going out with my girlfriends for dinner meant eating Tex-Mex: chips and queso, nachos topped with jalapeños and a mixture of melted cheddar, colby, and monterrey jack. Last but not least, living in Texas meant being able to have the most delicious barbecue anytime your heart desired (something I truly miss now living in NYC).
Embracing every single aspect of my upbringing, I decided to create a dish that included everything I love: BBQ, authentic Mexican cheese, red onion, and cilantro.
I chose Oaxaca cheese for this dish because my Mexican side loves the texture and knows that nothing compares to quesadillas made with this string-like consistency. As a little girl, one of my favorite things in the world was BBQ chicken pizza with red onion and cilantro. So we have my love of cheese, BBQ, and Mexican food to thank for this creation!
I think you'll find this recipe easy to make. So if you're struggling and need to whip up something quick for dinner, this is definitely a go-to.
BBQ Chicken Quesadillas with Oaxaca Cheese // Makes 5 large, 20 small
- Make 1 batch of large gluten-free homemade tortillas.
- Cook 12 thin sliced chicken breasts, season lightly with salt and pepper.
- Once your chicken is cooked, set it aside to cool.
- In the meantime, prepare your ingredients: Chop the cilantro and red onion. Shred the Oaxaca cheese.
- Once the chicken has cooled, begin shredding it with a fork or your fingers.
- In a large bowl, mix the chicken and BBQ sauce together until it's spread evenly throughout. Let it marinate for 10 - 15 minutes.
- Grab two of your tortillas and begin assembling the quesadillas.
- Set each tortilla right side up on a large cast-iron skillet.
- Place close to a handful of Oaxaca cheese on one tortilla (you want the center of the tortilla to look nice and full).
- Place 3 tbsps of marinated BBQ chicken on the other tortilla. Then add 1 tsp red onion and 1 tsp cilantro on top.
- Begin cooking your quesadillas on medium-high heat. Once the cheese starts to melt, use a spatula to place one tortilla on top of the other.
- Using your spatula, press down on to the quesadilla and flip every 2 minutes, while continuing to press, until the cheese is oozing out of your quesadilla.
- Once your cheese is melted set the quesadilla aside and let it cool for 5 minutes.
- Cut into 4 triangles and garnish with lime juice, cilantro, and avocado slices.
- Repeat steps 7-12 until you make 5 quesadillas. You may only be able to cook up to 1 quesadilla at a time - depending on how large your pan is.
I hope you enjoyed this recipe! Please let me know what you think in the comments below. And if you have any other ideas for quesadillas please feel free to share.