With Cinco de Mayo two days away, I was trying to come up with an easy dish that you could serve as an appetizer if you were going to be having a few people over to celebrate. I love when you can make something in less than 30 minutes and has some bold flavor that can be matched with an icy cold beer or margarita.
NOTE: A Cilantro Grapefruit Margarita is perfect: 2 cups of white tequila, mix with 1/4 cup of cilantro, let sit an hour and then strain. Mix 1 shot of the tequila with 4 ounces of Izze Sparkling Grapefruit Juice, and squeeze of fresh lime. Shake over ice. Poured into salted margarita. Garnish with lime wedge. Enjoy!
Sorry I drifted, those margaritas are so good! OK, back to the recipe. Let's make this really simple, here are your ingredients:
- 3 cups of cooked, slightly shredded, chicken - we used a cooked store bought roaster chicken
- 1/2 large red onion - sliced in long strips
- a bottle of your favorite BBQ sauce - we used Hayward's Pit Bar-B-Que Sauce
- 1 (15 ounce) can of black beans, rinsed
- 1 package (8-10 ct.) flour tortillas
- 1 (16 ounce) package of shredded cheese, Mexican blend
- canola oil
1. Over medium heat, place 2 tablespoons of canola oil in a large frying pan, when hot, add the red onions and cook until slightly soft about 6-8 minutes.
2. Add the chicken, black beans and 1 cup of bar-b-que sauce.
3. Mix together and cook until heated through. If the mixture is dry, add more bar-b-que sauce.
4. In a second large frying pan, add 2 tablespoons of canola oil and begin building the quesadillas. Fill half of the flour tortilla with the chicken mixture and sprinkle with cheese. Fold the other half over the mixture and place into the frying pan, cook on both sides until the flour tortilla is golden and the cheese is melted.
5. Remove from frying pan and repeat with the other tortillas.
6. Cut quesadillas into quarters and serve with avocado.