Best 6 Bbq Quesadillas Recipes

QUESADILLAS ON THE BBQ

Steps:

• Preheat an outdoor grill for low heat.
• Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.
• Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.

HAWAIIAN BBQ CHICKEN QUESADILLAS

Steps:

• Start to heat up a skillet on the stove because this won't take long.
• Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
• Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
• Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
• When done, cut into wedges and serve with added BBQ sauce if you like to dip.

BBQ SHRIMP QUESADILLAS

Steps:

• In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes., Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce., Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.

PAMPERED CHEF BBQ QUESADILLAS

Steps:

• Preheat oven to 425ºF.
• Place chicken in a bowl and add barbecue sauce.
• Toss to coat.
• Place 4 tortillas on a cookie sheet lined with foil, or for best results, a Pampered Chef 15-inch baking stone.
• Spread the chicken mixture evenly over tortillas; top each with with an equal amount of bell pepper and onion.
• Evenly sprinkle cheese over top.
• Top each with a second tortilla.
• Lightly brush oil over tops.
• Bake for 8 to 10 minutes or until tops are lightly browned.
• Cool 5 minutes.
• Cut into wedges with a knife or PC Pizza Cutter.

BBQ QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• Place sliced chicken strips in a bowl and add bbq sauce, tossing gently.
• Place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas.
• Top each with an equal amount of pepper and onion.
• Place shredded cheese evenly over pepper and onion.
• Top each with a 2nd tortilla.
• Lightly spray each tortilla with a small amount of vegetable oil spray.
• Bake 8-10 minutes or until tops are lightly browned.
• Cool 10 minutes.
• Cut into wedges with pizza cutter.

BBQ ONION AND SMOKED GOUDA QUESADILLAS WITH PEA SHOOT MINI SALAD

Steps:

• Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
• Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
• Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
• Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.