3 cups shredded chicken (from 2 ½ -pound cooked rotisserie chicken)
8 ounces Cabot Chipotle Cheddar (or your favorite flavor), grated (about 2 cups)
1 cup chopped honey-glazed ham
⅓ cup minced green onions
¼ cup favorite barbecue sauce
1 ½ teaspoons minced garlic
¾ teaspoon salt
½ teaspoon ground black pepper
8 medium flour tortillas
½ cup olive or canola oil
Cabot Sour Cream, Wholly Guacamole or salsa
MIX together first eight ingredients in a large bowl.
PLACE one tortilla on flat surface; brush one side with oil and season with salt and pepper.
TURN tortilla over and spread half with about ½ cup of chicken mixture, leaving edge bare.
FOLD uncovered half of tortilla over filling, pressing firmly on edge to seal. Repeat with remaining tortillas and filling.
PREHEAT grill to high, then reduce heat to medium-low. Cook quesadillas until underside is golden with grill marks and cheese is melted, about 2 minutes per side.(Alternatively, cook quesadillas in batches in ridged grill pan or heavy skillet on stovetop.)
TRANSFER with spatula to cutting board and cut in half. Serve topped with sour cream, guacamole or salsa.
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