Barbecue Chicken and Cheddar Quesadillas
- Cook Time: 7 - 8 hours (Low) or 3 1/2 - 4 hours (High)
- Servings: 4
- Course: Appetizers & Snacks
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 2 cups Shredded Chicken Master Recipe (see recipe below)
- 1/2 cup bottled barbecue sauce
- 1 4-oz. can diced green chili peppers, drained
- Nonstick cooking spray
- 4 8-inch flour tortillas
- 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)
- 1 cup bottled salsa
- 1/4 cup dairy sour cream
- 1/4 cup sliced green onion (2)
Coat one side of each tortilla with cooking spray.
Place tortillas, sprayed sides down, on cutting board or waxed paper.
Sprinkle 1/4 cup of the cheese over half of each tortilla.
Top evenly with shredded chicken mixture.
Fold tortillas in half, pressing gently.
In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heated through.
Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once.
Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven.
Repeat with remaining quesadillas.
Place 4-1/2 to 5 pounds chicken thighs, skinned, in a 4- to 5-quart slow cooker lined with Reynolds® Slow Cooker Liner.
For bouquet garni, cut an 8-inch square from a double thickness of 100 percent cotton cheesecloth.
Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 teaspoon whole black peppercorns in the center of the cheesecloth.
Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garnish to slow cooker.
Pour chicken broth over all.
<span>Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. </span>
<span>Remove bouquet garni and discard. </span>
<span>Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. </span>
<span>Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. </span>
<span>Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.</span>
Back to top