Bbq Chicken Quesadilla Tacos Recipe
corn salsa, bbq jus, cotija, marketa fries
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Ingredients
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BBQ CHICKEN QUESADILLA TACOS
Method
BBQ CHICKEN QUESADILLA TACOS
- 1
Prepare the salsa and chicken
Season the chicken breasts with salt and pepper. Grill or pan-sear until cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes, then chop into small bite-sized pieces. In a bowl, combine corn kernels, finely diced red onion, minced jalapeño (if using), lime juice, and chopped cilantro. Season with a pinch of salt to taste and mix to create a bright corn salsa.
- 2
Shred and coat the chicken with BBQ
Shred the cooked chicken into bite-sized shreds. Toss with BBQ sauce until evenly coated; set aside to meld flavors while you assemble the quesadillas.
- 3
Assemble quesadillas
Heat a large skillet over medium heat and brush lightly with oil. Place a tortilla in the skillet, sprinkle about 1–2 tablespoons cotija cheese over half of the tortilla, then layer with 1/4 of the BBQ chicken, some corn salsa, and a light scattering of cilantro. Fold the tortilla over and press gently to seal. Repeat for remaining tortillas.
- 4
Cook quesadillas
Cook each quesadilla for 2–3 minutes per side, until the tortilla is golden and cheese is melted. Add more oil to the pan if needed to prevent sticking. Transfer to a cutting board and let rest 1–2 minutes before slicing into wedges.
- 5
Warm fries and finish
If using market fries, bake or fry according to package instructions until hot and crispy. Toss lightly with a pinch of salt. Serve quesadilla wedges with a side of corn salsa and warm market fries. Finish with a final sprinkle of cotija and a squeeze of lime if desired.
