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1
Preheat oven to 375F.
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2
Place chicken cutlets in a baking pan.
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3
Drizzle 1/4 cup BBQ sauce over one side, flip and coat the opposite side of the cutlets with the remaining sauce.
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4
Roast uncovered in the oven for 20 minutes.
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5
When cooked through, remove from oven and set aside to cool for 5 minutes.
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6
(Note: If preferred, you may grill the cutlets after marinating, but be sure to have extra barbecue sauce on hand for quesadilla assembly.
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7
).
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8
Remove chicken from pan to a cutting board, reserving the barbecue sauce in the pan (DO NOT DISCARD SAUCE).
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9
Slice chicken into thin strips (about 1/2 inch thickness) and return to baking dish, tossing the strips in the reserved barbecue sauce.
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10
To assemble quesadillas, arrange tortillas on a clean work surface.
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11
Sprinkle 2 tbs cheese onto one half of the tortilla, leaving the other half bare.
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12
Arrange chicken strips atop cheese and top with 2 tbs.
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13
cheese.
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14
Fold the other half of the tortilla onto the stuffed side.
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15
Repeat until all quesadillas are assembled.
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16
Preheat a large non-stick skillet over medium to slightly over medium heat.
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17
Once pan is hot, drizzle 1 - 1 1/2 tbs.
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18
olive oil into the pan and evenly coat the bottom of the pan.
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19
Carefully place two quesadillas in the pan and cook until lightly browned (2-5 minutes).
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20
Carefully turn onto the opposite side and brown.
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21
Repeat with remaining two quesadillas.
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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).
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23
With a pizza cutter, slice each quesadilla into quarters and serve immediately.
