When I was growing up my mother bought my a quesadilla maker because I would always order them when we went out to Mexican restaurants. So what you;re going to want to get is Sweet Baby Ray’s BBQ for this recipe. This is the secret sauce and will make your quesadilla taste better than you can imagine. The cheese I like is a creamy cheddar, then you need to find the right beans. Black beans will work well and then cilantro and an onion. Chop them all up as find as you can get and mix in a little garlic. One other secret here is adding a little pineapple. Most people don’t think to do this but it packs a punch of flavor.



Get ready to have the best quesadilla of your life. What makes this recipe so different from others is the BBQ sauce along with the marinated chicken. When you put it into the tortilla your mouth gets hit with a flavor that it's never felt before.

Course Main Course
Cuisine American, Mexican
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 4 People
Author Ethel Rose


  • 1 cup brown sugar
  • 3 Tbsp soy sauce
  • 2 cloves garlic
  • 1 Tbsp fresh ginger


  1. Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).

  2. When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add ½ Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.

  3. Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

Recipe Notes

*It is safe to cook used marinades as long as they come to a full boil, according to the FDA food safety guidelines. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned, double the marinade and use half for the chicken and reduce the other half in a small sauce pan before brushing it onto the chicken.

This is a very flexible recipe and you can customize and try to add a few things. If you don’t want chicken you can simply double the amount of beans and it will be just as amazing. But personally I believe the chicken really makes all the difference in this recipe. Jalapeños you can use hot spicy ones or plain ones it’s up to you. Cilantro is a must and must be chopped up super fine and added with the marinated chicken. Take the pineapple and crush it up and add that too.

Now what you’re going to do is mix all of the ingridients in a bowl and add your BBQ sauce. Mix it all around

Any pre-cooked chicken will work for these quesadillas. If you’re in the habit of buying rotisserie chickens, just use one breast (from one side) and chop the meat into small cubes. Grilled chicken also works great and lends an even smokier flavor. I used one boneless, skinless chicken breast that I cooked on my countertop grill, but you could also just cook it up quickly in a skillet if needed. Just aim for about 1.5 cups of cooked chicken.

Well, that’s about it. Basically throw it on the pan and get ready to have a real mouth watering experience. I have made many tacos, burritos and what not but this one takes the cake as my greatest creation ever. The addition of the BBQ sauce makes it truly divine and your friends and family won’t know what hit them when they try this.

My Amazing GLUTEN-FREE Pasta

If you are looking for a food that will teach you how to cook than look no further than gluten free pasta. When my mother and I worked on this recipe for the first time it took us about 50 tries before we got something that we liked. We were obsessive about perfecting the recipe and there are so many packaged pastas out there that we were just about to give up and just say let’s buy the pasta instead.

We started out by trying a variety of different flours. Bean flour was our favorite and had the best texture for the doe. We refined it with guar gum which made the dough last longer and you could put the pasta into a bag and store in in the fridge for a few weeks or even months.

Most of the time the pasta would come on oily, or it would crumble apart in a few seconds or it just didn’t taste like pasta. The effort I put into perfecting this was a lot and to make things worse my pasta machine was giving me a headache as well. When the pasta crumbles apart it doesn’t go to well in the pasta machine. It has to have exactly the right consistency.

Several days after failing and almost giving up on my gluten free pasta I read an old cookbook called ICE. The chef is an Italian man who specializes in making pastas. I was in awe of how he could get such perfect pasta with the same ingredients I was using, so I figured I must be doing something wrong. What I figured out was that the eggs I was using might be the problem. So, I went on an adventure to find as many different eggs as I could find.

My friend raises chickens on an organic farm, so I went over there and grabbed about 20 to use for my test. They were some fat chickens and seemed happy, so I thought the eggs would work well. TO my surprise the pasta turned out perfect!

The eggs! I removed the guar gum which was used as a preservative because I wanted to make my own brand of pasta and put it in a nice package. This made it taste even better.

I began making one dish after another of my great homemade gluten free pasta for my family and friends. They couldn’t get enough of it and I even got a contract with a big noodle company to share my secret recipe.

The recipe I used I will share here but make no mistake there is no secret to this recipe other than hard work, trial and error and testing your mistakes to see if you can make it better.

Generally you need 3 parts of flour to 2 parts egg. Now, the egg and the flow make all the difference. There are so many gluten free flours out there that it can be hard to choose one. Just pick whichever one you like and go with it.

I tried over and over to make this pasta with nothing but eggs and flour and I think I made about 200 batches. Many of them turned out wonderfully and some of them turned out very poorly. The only secret to very good pasta is a little salt, eggs and flour and yet it’s so hard to make!

For a while I gave up on the pasta because I broke my pasta grinder, so I used the same recipe to make Pizza Dough. I found that this recipe makes wonderful pizza dough and I ended up making something like 16 pizzas with the recipe.

So, without further ado here is the recipe for the world famous Gluten Free Pasta:

  • 8 ounces gluten free flour
  • 1 tsp nutmeg
  • 1 tsp salt
  • 2 large eggs
  • 3 egg yolks
  • 2 Tbs Olive Oil – Extra Virgin
  • 2 Tbs Water

I could probably write a book on all the different ways you can combine these ingredients and fail at making good pasta. TO be honest I just wanted to share my struggle in trying to make my homemade gluten free pasta.

Personally, I have given up trying to make this pasta because the dough never turns out how I want it to. I can’t understand but I think it has to do with the eggs. Once I get a new Pasta grinder I will get back at it and try again.