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.
Mexican BBQ CHICKEN QUESADILLA
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.
- 1 cup brown sugar
- 3 Tbsp soy sauce
- 2 cloves garlic
- 1 Tbsp fresh ginger
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).
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.
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.
*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.