Even a famous TV chef needs to have a quick, easy "guilty pleasure" snack or dinner recipe he can throw together in minutes after a long day of grueling interviews. I have a feeling celeb chef Curtis Stone may be in the mood for something like that tonight, being that he's currently on the road doing loads of back-to-back press. (I actually hung out with him this morning -- jealous?)
Stone's recipe for Barbecue Chicken Quesadillas is a quick way to get a savory, tangy, ooey-gooey cheesy fix and use up any leftover roasted chicken you've got hanging out in your fridge. In minutes, you'll have a gourmet quesadilla that will put certain Golden State-inspired pizza chains' specialties to shame!
Barbecue Chicken Quesadillas from Relaxed Cooking With Curtis Stone
4 (10-inch-diameter) flour tortillas
2 cups coarsely shredded roast chicken
2 cups grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
1/4 cup barbecue sauce (homemade or store-bought)
Canola oil, for brushing
Preheat the oven to 250ºF.
Arrange the tortillas on a work surface and divide the chicken, cheese, cilantro, and jalapeño among the bottom halves of each. Sprinkle with salt and drizzle each with a tablespoon of barbecue sauce. Fold the uncovered tortilla over the filling to form a half-moon shape.
Heat a large flat griddle pan over medium heat. Place 2 quesadillas on the griddle. Cook for about 3 minutes on each side, or until the tortilla is crisp and golden and the cheese has melted. Transfer the quesadillas to a baking sheet and keep them warm in the oven. Repeat with the remaining 2 quesadillas. Cut the quesadillas into wedges and serve.
Image via CurtisStone.com