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Barbecued Chicken Quesadillas

 Barbecued Chicken Quesadillas
Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa.
2 ServingsPrep/Total Time: 30 min.


  • 1 medium mango, peeled and diced
  • 2 small plum tomatoes, seeded and diced
  • 1/3 cup diced green pepper
  • 3 green onions, chopped
  • 3 tablespoons minced fresh cilantro
  • 1 small Anaheim or jalapeno pepper, seeded and diced
  • 3 tablespoons lime juice
  • Salt and pepper to taste
  • 1 tablespoon butter, softened
  • 2 flour tortillas (8 inches)
  • 3/4 cup shredded cheddar-Monterey Jack cheese
  • 1 cup chopped cooked chicken breast
  • 1/4 cup barbecue sauce


  • In a small bowl, combine the first nine ingredients; cover and
  • refrigerate.
  • Spread butter over one side of each tortilla. Place tortillas,
  • buttered side down, on griddle. Sprinkle one side of each tortilla
  • with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon
  • over cheese. Sprinkle with remaining cheese.
  • Fold over and cook over low heat for 1-2 minutes on each side or
  • until cheese is melted. Cut into wedges. Serve with salsa. Yield: 2

2 of 2

Barbecued Chicken Quesadillas (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 quesadilla and 3/4 cup salsa (prepared with reduced-fat butter and reduced-fat Mexican cheese blend) equals 531 calories, 18 g fat (7 g saturated fat), 91 mg cholesterol, 941 mg sodium, 59 g carbohydrate, 5 g fiber, 40 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.