Barbecue Chicken-Cheddar Quesadillas

1. 1

   Preheat oven to 375F.

2. 2

   Place chicken cutlets in a baking pan.

3. 3

   Drizzle 1/4 cup BBQ sauce over one side, flip and coat the opposite side of the cutlets with the remaining sauce.

4. 4

   Roast uncovered in the oven for 20 minutes.

5. 5

   When cooked through, remove from oven and set aside to cool for 5 minutes.

6. 6

   (Note: If preferred, you may grill the cutlets after marinating, but be sure to have extra barbecue sauce on hand for quesadilla assembly.

7. 7

   ).

8. 8

   Remove chicken from pan to a cutting board, reserving the barbecue sauce in the pan (DO NOT DISCARD SAUCE).

9. 9

   Slice chicken into thin strips (about 1/2 inch thickness) and return to baking dish, tossing the strips in the reserved barbecue sauce.

10. 10

    To assemble quesadillas, arrange tortillas on a clean work surface.

11. 11

    Sprinkle 2 tbs cheese onto one half of the tortilla, leaving the other half bare.

12. 12

    Arrange chicken strips atop cheese and top with 2 tbs.

13. 13

    cheese.

14. 14

    Fold the other half of the tortilla onto the stuffed side.

15. 15

    Repeat until all quesadillas are assembled.

16. 16

    Preheat a large non-stick skillet over medium to slightly over medium heat.

17. 17

    Once pan is hot, drizzle 1 - 1 1/2 tbs.

18. 18

    olive oil into the pan and evenly coat the bottom of the pan.

19. 19

    Carefully place two quesadillas in the pan and cook until lightly browned (2-5 minutes).

20. 20

    Carefully turn onto the opposite side and brown.

21. 21

    Repeat with remaining two quesadillas.

22. 22

    Allow quesadillas to cool for 2-5 minutes before slicing (or else all that delicious, melted cheese will ooze out, and no one wants that to happen).

23. 23

    With a pizza cutter, slice each quesadilla into quarters and serve immediately.

* Per serving · 4 servings · Values may vary.