Mouth watering going on here at my end – this was before I started on a carb-free diet, and I ate this with relish back a few months ago.
This diet I’m on (virtually carb-free) does have me wishing for some Mexican food now and then. I miss chile rellenos and tostadas. Even refried beans. Didn’t think I’d miss them! It’s the crunch of the tortillas I miss, too. But, oh well, I’m working off the pounds slowly without tortillas, potatoes, rice, grains, bread, beans, squashes, etc.
But, since you, my readers, aren’t following my diet – you can make this recipe with abandon and you’ll love it. At the cooking class with Phillis Carey, she made her own pico de gallo, and her own buttermilk garlic dressing for the salad. You can short cut by purchasing those things. But I’ll include them all in the recipe below. The tortillas are stacked with Jack cheese, cheddar, goat cheese, olives and chicken meat that’s been tossed with some barbecue sauce. You make 2 layers, using 3 tortillas total for each serving (so this recipe makes 3 of the layered pieces which are then cut into wedges to serve). The quesadillas are baked first (10-15 minutes) until the tops are browned and crispy, then you cut each into wedges, add the lettuce with dressing and some pico de gallo and lastly sprinkle on some fresh cilantro. Altogether easy – ideal if you have some leftover chicken, perhaps? This could be an appetizer or a dinner – it’s rich with all the cheeses in it, so maybe an adult could eat one full round.
What’s GOOD: this is easy to make if you have the cheeses on hand, and you have some chicken already made. Use ranch dressing as a stand-in, and some jarred salsa too. Really delicious – and different because of the way you make them – layered/stacked and with the BBQ sauce on the chicken.
What’s NOT: nothing, really.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Triple Layer BBQ Chicken Quesadilla Wedges
Recipe By: Phillis Carey, cooking instructor, 5/2018
Serving Size: 6
PICO DE GALLO:
6 medium plum tomatoes — seeded, diced
1/2 serrano chile — seeded, minced
3 cloves garlic — minced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
3 tablespoons fresh cilantro — chopped
salt and pepper to taste
SALAD & DRESSING:
1 1/2 cups buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lime juice
3 cloves garlic — minced
1/4 cup red onion — minced
2 tablespoons fresh cilantro — chopped
2 teaspoons chipotle chile canned in adobo — finely chopped
6 cups Romaine lettuce — shredded
QUESADILLAS:
2 boneless skinless chicken breast halves
1 cup barbecue sauce — smoky type, DIVIDED USE
salt and pepper to taste
2 tablespoons vegetable oil
9 6-inch flour tortillas
2 cups jack cheese — shredded
2 cups cheddar cheese — shredded
1/2 cup goat cheese — crumbled
1 red onion — thinly sliced
6 ounces sliced black olives — drained
1/4 cup vegetable oil
1 tablespoon chili powder
1/4 cup fresh cilantro — chopped
1. PICO DE GALLO: Combine all ingredients and season with salt and pepper. Let stand at room temp for up to 3 hours (or refrigerate for a few hours more – best eaten the day it’s made).
2. DRESSING: Puree ingredients in blender (except lettuce), then season with salt and pepper. Cover and refrigerate for up to 48 hours.
3. QUESADILLAS: Trim chicken and pound to an even thickness of 1/4″. Pour 3/4 cup of barbecue sauce over chicken, turning to coat. Let marinate for 2 hours in the refrigerator, or 30 minutes at room temp. Wipe barbecue sauce off chicken (it burns) and brush chicken with oil. Grill (stovetop grill or outdoor) 3-4 minutes per side over medium heat.. Let cool and cut chicken into thin strips, toss with remaining 1/4 cup barbecue sauce.
4. Preheat oven to 425°F. Add red onions to a small bowl with water and a small splash of white or apple cider vinegar. Let those sit for about 15-20 minutes, drain, blot on paper towel.
5. Arrange 3 tortillas on 1 or 2 parchment-lined baking sheets. Combine the 3 grated/crumbled cheeses. Using half the cheese blend, half the onion, half the olives and half the chicken placing some chicken around the outside edges to help prop up those edge so they don’t collapse when baked. Top with another tortilla and repeat process. Top with remaining tortillas. Brush tops of all 3 stacks with oil, using a silicone brush, then sprinkle the tops with chili powder. At this point these may be refrigerated (covered well with plastic wrap) for several hours. If refrigerated, the baking process may take a few extra minutes.
6. Bake the quesadillas for 10-15 minutes, until tops are lightly browned and crispy.
7. Cut each quesadilla in 6 quarters. Meanwhile, toss lettuce with some of the dressing and add to the serving plate. Serve 3 wedges per person and add pico de gallo on top, a drizzle more dressing and sprinkle with fresh cilantro.
Per Serving: 777 Calories; 52g Fat (59.6% calories from fat); 32g Protein; 49g Carbohydrate; 6g Dietary Fiber; 86mg Cholesterol; 1267mg Sodium.

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