I have a very urgent message from my kitchen to yours: YOU NEED TO MAKE THESE QUESADILLAS.
I was telling my friend about this mouthwatering creation and she said: "I am convinced that barbecue sauce is the greatest condiment of all time." This was such a wonderful nugget of wisdom--it is so true!
I had a hard time photographing these BBQ Chicken Quesadillas with Corn and Avocado Salad but I knew I needed to share this recipe with you immediately. This was one of those meals that I cooked, plated, took a bite and immediately closed my eyes and said "MMMMmmmmMMmmmm." When that happens...well, people need to know about it.
There are a few key components take these quesadillas above and beyond. Tender chicken breast that is baked to perfection, crusted in a bunch of tasty spices is a good place to start. Thinly sliced red onions add a necessary tang. Sweet Baby Ray's BBQ sauce because...well...see comment above. Monterey Jack cheese is an absolute necessity--it melts so wonderfully and keeps all the tasty goodness packed inside crispy whole wheat tortillas.
Because we can't stop, won't stop, I also add some crispy bacon strips. Duh.
There are a few different ways that people build quesadillas. I prefer laying one tortilla in a big pan, adding all the fillings to one side then folding the tortilla in half to form a half moon. Some people layer one tortilla on top of another and cut it like a pizza, but I tend to lose all my filling this way.
When it comes to bringing this whole meal together, sour cream is a great way to cool down the spicy tang of the barbecue sauce. The corn and avocado salad is fresh and light, the perfect compliment to our crispy, gooey quesadillas. Let's get to it -- I know you can't wait any longer!
