Barbeque Chicken Quesadillas

 

Ingredients

4 10-inch-diameter flour tortillas
2 cups (about 8 ounces) coarsely shredded roast chicken
2 cups (about 6 ounces) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
Salt
1/4 cup purchased barbeque sauce
Canola oil, for brushing

1. Arrange the tortillas on a work surface and divide the chicken, cheese, cilantro, and jalapeño among the bottom halves of each.
2. Sprinkle with salt and drizzle each with a tablespoon of barbecue sauce.
3. Fold the uncovered tortilla over the filling to form a half moon shape.
4. Heat a large flat griddle pan over medium heat.
5. Place 2 quesadillas on the griddle.
6. Cook for about 3 minutes on each side, or until the tortilla is crisp and golden and the cheese has melted.
7. Transfer the quesadillas to a baking sheet and keep them warm in the oven.
8. Repeat with the remaining 2 quesadillas.
9. Cut the quesadillas into wedges and serve.