Barbecue Chicken Quesadillas

Sometimes the success of a simple meal rests on a single component. This recipe is an example, and the single component is sauce. Homemade barbecue sauce. Even if you have a favorite store-bought sauce, it’s worth taking a little time to make your own.

You could make a big batch and let it simmer for hours, but, here, I made only a small amount and cooked it less than 30 minutes. The taste truly is richer—and the satisfaction deeper—than what you get out of a bottle.

Quesadillas are simple and easy, no matter what you fill the tortillas with. Barbecue chicken gives these a little southern flair.

For other quesadilla ideas, check out Smoked Salmon and Black Bean Quesadillas with Guacamole and Fresh Salsa or Ground Chicken Quesadillas with Pineapple-Peach-and-Avocado Salsa.

Makes 2 quesadillas

Ingredients

• 1-3/4 lbs bone-in chicken thighs (about 6 small thighs total)
• sea salt
• freshly ground black pepper
• 1 tbsp olive oil, plus more for brushing
• 1 large garlic clove, finely chopped
• 1 serrano chile, finely chopped
• 1 chipotle chile in adobo sauce, finely chopped
• 1 8-oz can tomato sauce
• 1/3 cup ketchup
• 1 tbsp brown sugar
• 1 tbsp cider vinegar
• 2 tsp Worcestershire sauce
• 1 tsp chile powder
• 1 tsp Dijon mustard
• 1/2 tsp ground cumin
• 4 10-inch flour tortillas (burrito-sized)
• 1 cup shredded Mexican blend cheese
• 1/2 cup thinly sliced red onion

Preparation

1. Preheat the oven to 350° F.
2. Season the chicken with salt and pepper and place in a baking pan. Cover tightly with aluminum foil and bake until cooked through and very tender, 1 hour, depending on size. Transfer to a work surface.
3. When cool enough to handle, discard the skin and pull the chicken from the bones, shredding it.

Ready to Bake 

Baked Chicken

1. Meanwhile, heat a saucepan over medium-low heat and add 1 tablespoon olive oil. Add the garlic, serrano, and chipotle chile and cook, stirring frequently, until beginning to soften, 3 minutes.
2. Stir in the tomato sauce and next 7 ingredients (through cumin) and season with salt and pepper. Bring the sauce to a simmer, reduce the heat to low, cover, and cook 20 minutes.
3. Add the shredded chicken and cook until hot throughout, 5 minutes.

Garlic Mixture

Tomato Sauce Mixture Added

Cooked Barbecue Sauce

Chicken in Sauce

1. Lay the tortillas on a work surface. Divide the barbecue chicken on 1/2 of each.
2. Scatter the cheese and onions on top, then fold the other sides of the tortillas over top, pressing down gently.
3. Heat a grill pan over medium-high heat and brush with olive oil. Lay 2 quesadillas in the pan and press with a grill press or large spatula. Continue pressing until the bottom tortilla begins to crisp and has grill marks, 3-4 minutes.
4. Turn and grill until the other side has grill marks and the quesadillas are hot throughout, 2-3 minutes longer. Transfer to a cutting board and repeat with the other quesadillas.

Chicken Layer

Cheese and Onion Layer

Beginning to Grill

After Turning

Cut each quesadilla in half and serve.

Barbecue Chicken Quesadillas