BBQ Chicken Quesadillas.

Quesadillas are one of our go-to meals.

Well, at least one of my go-to meals.

I’m not sure that Mr. How Sweet could assemble a quesadilla, especially if he has a case of hungry-angry husband syndrome.

 

 

So I usually make them for us in order to avoid any kind of 2-year-old-tantrum that may take place.

My favorite part about quesadillas?

You can use anything. You can make any flavor. Toasted, fried or grilled, they taste incredible.

 

 

This specific quesadilla is loaded with caramelized onions, chicken, two kinds of cheese and barbeque sauce, with a little extra for dipping.

I think it is my favorite one so far. In fact, I’ve had a version of this for lunch almost everyday this week.

I had mine with some kale chips on the side, since, you know, they are still the only vegetable I can stomach. Especially after I drown out all the kale flavor with nutritional yeast.

 

 

Speaking of veggies, I tried to serve Mr. How Sweet a side salad the other day and he refused. Am I rubbing off on him?

I asked him about it, and he said that he didn’t want to ‘waste the calories’ on a salad.

 

 

What?

I don’t think he was joking either.

I’ll just put this in my jar of other wacky things he believes. Then I’ll bring it out in times of war.

 

 

BBQ Chicken Quesadillas

Serves 2

4 whole wheat tortillas

6 oz chicken, grilled

1 small vidalia onion

1 tablespoon olive oil

2 oz shredded, low-fat monterey jack cheese

2 oz shredded, low-fat cheddar cheese

1/4 cup barbeque sauce

Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.

To assemble quesadillas, add 1 ounce of cheddar cheese on the bottom. Top with 3 ounces of chicken, a drizzle of barbeque sauce, caramelized onions, and another ounce of monterey jack cheese on top.

Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.

 

 

 

 

I could eat quesadillas all day long.

Case in point: dessert quesadillas, cheesy chicken quesadillas, and crab-avocado quesadillas.

Drool.