Tuesday, July 12, 2011

BBQ Ranch Quesadillas


This is such a quick and easy meal that feeds a crowd very inexpensively! They are so flavorful and addicting....I guarantee your family will be asking for seconds!

I like to make my quesadillas in the oven so I don't have to stand over a hot stove (especially in the summertime) cooking them one by one. This way, everyone gets to eat at the same time! And a quick trick that will take your quesadillas from good to AMAZING is to butter and salt one side of the tortilla before filling them. MMMmmm....

I should also note that these measurements do not have to be exact at all. This is one of those "recipes" that is more like "dump-what-looks-good-in-the-bowl-and-no-one-will-know-the-difference." Feel free to add or remove any ingredients that you're not a fan of.


BBQ Ranch Quesadillas
-Alyssa Griffeth-


1/2 c. white rice, cooked (I try to use leftover rice, but I also keep little cups of "Minute Rice" on hand for this- One little cup is the perfect size.)
1/2 c. black beans
1 c. chicken, cooked and shredded
3/4 c. frozen sweet white corn
1 diced tomato
1/4 c. diced green or red onion
1/4 c. minced cilantro
2 c. shredded cheese (I like colby jack)
1/3 c. - 1/2 c. BBQ sauce (I like to use this amazingly easy homemade BBQ sauce, or Sweet Baby Ray's if I'm in a pinch)
10-12 flour tortillas (any kind will work, but Costco's uncooked "Tortilla Land" ones are the best!)
butter
kosher salt
1/2 c. bbq sauce
1/2 c. good ranch dressing (I like Lighthouse brand-- the refrigerated kind in the produce section)

Cook raw tortillas in a dry frying pan. Remove and cool while preparing the chicken mixture.

In a large bowl, combine rice, beans, chicken, corn, tomato, onion, cilantro, and cheese. Fold in bbq sauce and mix until evenly distributed. Add more bbq sauce if needed. The mixture shouldn't be drenched, but should be fairly well-coated.

Butter one side of tortillas. Place about 1/3 c. of chicken mixture on half of the tortilla and fold over. Place on a baking sheet. Sprinkle tops of quesadillas with kosher salt. (If you're trying to keep the recipe healthier, you can spray the stuffed tortillas with olive oil cooking spray to get the same crispy exterior.)

Bake at 375 degrees for 10-14 minutes, or until light brown and slightly crispy. Meanwhile, in a small bowl, combine desired amount of ranch and bbq sauce for dipping.

Cut each quesadilla in half and serve with bbq ranch dipping sauce.

**Note: The chicken mixture can easily be assembled and stored a day in advance. We also cook the tortillas ahead of time and store them in a large ziplock, so the assembling only takes a few minutes. We always have leftovers of these, so I just assemble what my family will eat, and make fresh ones the following day.


Posted by Picasa
Pin It!
Print Friendly and PDF

1 comment:

  1. Mmmm, these look and sound delish! Keep the posts coming, as always. I love your cooking blog! Some of our faves are from here!

    ReplyDelete