Barbeque Bacon Quesadillas Recipes

Steps:

• Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.

Steps:

• 1. Take boneless chicken breast, wrap in foil and place in a glass bake pan. Bake for 40 minutes. Shred chicken with two forks and add to barbecue sauce. Spray the tortillas with cooking spray to keep them from sticking to the pan and make them a little crispier. Coat only one side and place (coated side down) on a cutting board or waxed paper. Sprinkle 1/4 cup of cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently. Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion.
• 2. Bacon, Tomato, & Avocado Quesadillas: Prepare as above, except substitute cheese for cheddar; use 8 crisp-cooked and crumbled bacon slices, 2 small seeded and coarsely chopped tomatoes, and 1 seeded, peeled, and chopped avocado for the filling. Omit the green chiles, barbecue sauce with chicken, salsa, sour cream, and green onion.

Steps:

• Heat oven to 400°F.
• Place tortillas in single layer on baking sheet sprayed with cooking spray.
• Top half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.
• Bake 8 to 10 min. or until edges are lightly browned.

Steps:

• Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.

Steps:

• Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
• Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
• Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
• To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
• Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
• Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

Steps:

• Reserve 2 tablespoons bacon.
• In mixing bowl, combine remaining bacon, refried beans and 1/2 cup salsa, blend well.
• Spread 1/4 cup mixture onto half of each tortilla.
• Sprinkle with cheese.
• Fold tortillas in half over filling.
• In ungreased skillet, over medium heat, heat 2 filled tortillas at a time for 2 minutes on each side, or until cheese melts.
• Cut each tortilla into 4 triangles.
• Top with sour cream, green onions and reserved bacon.
• Serve immediately.

Steps:

• Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
• Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• Cut the quesadilla into 4 wedges and serve with sour cream.

Steps:

• Heat stove-top to medium-high heat.
• In a medium size bowl, combine the diced chicken, bacon, red onion, and barbecue sauce
• Spray a pan with non-stick cooking spray or butter.
• Place tortilla on the pan, and place about 1/2 or 3/4 cup of the chicken barbecue mixture and spread around so it is evenly spread.
• Sprinkle mozzarella cheese on top and place another tortilla on top of that.
• Once one side of the tortilla is golden brown and starting to harden, flip to the other side and cook until golden brown (this will take about 3 minutes each side).
• Take off the stove top and serve with your favorite toppings such as:barbecue sauce, ranch, or sour cream.

Steps:

• Place chicken in a bowl and mix with 1/4 c BBQ sauce.
• Lay tortilla wraps on a clean surface.
• Working on half the wrap, spread with 1 Tbsp BBQ sauce.
• Spread 1/4 c chicken/BBQ mixture (half the mixture) over the side of the wrap that was spread with BBQ sauce.
• Evenly distribute half the onion, half the bacon and half the cheese over the chicken/BBQ mixture.
• Fold the plain side of the wrap over the chicken/BBQ side of the wrap.
• Repeat steps 1-6 to make a second quesadilla.
• Heat a large nonstick skillet over medium high heat.
• Spray the skillet with cooking spray and carefully add one quesadilla with the fold at the center of the pan and the open edge at the outer edge of the pan. This will make it easier to flip without spilling.
• Cook for 3-5 minutes, flipping once halfway through.
• Repeat steps 8-10 for the second quesadilla.
• Place finished quesadillas on a cutting board and cut into thirds.
• Serve with fresh salsa and low-fat sour cream, if desired.