A quick and easy lunch or dinner…barbecue chicken quesadillas are crispy, melty, and delicious!
We started something new yesterday…geocaching. Have you heard of it? I’m sure you have, I’m always late to the party with these things.
Anyway, it’s quite fun! You sign up for an account, then put the app on your phone, and then it will show you where the caches are hidden in your area. You choose one, and set off on an adventure! Some people leave little trinkets and stuff in the caches, and you can take one as long as you leave one.
We had a wonderful time tracking down a few of them yesterday, and I know we’ll head out again soon to find more. When we arrived back home, I realized it was getting close to dinner time, and I didn’t really have plans. Thankfully I had some boiled chicken breasts, and I decided it was time for quesadillas!
This is a super easy recipe – in fact, it’s so easy I almost didn’t share it. But I know that some of you wonder about the dairy free cheeses out there, and the Daiya Smoked Gouda block is what makes these quesadillas extra special. Seriously, it tastes exactly like real cheese. It’s ridiculous. If you can’t eat dairy, you need to run out and find this cheese ASAP.
I like to put thin slices on both halves of the tortilla, so they melt and then “glue” the tortilla together. Then everything holds together nicely and it’s not a messy, falling-apart quesadilla.
I love Rudi’s Gluten Free Tortillas, but you can use whatever tortillas work for you. Same goes for the cheese, use any non-dairy or dairy cheese that fits your dietary needs. These are sure to become a family favorite!
If you’d prefer a vegan recipe, try these roasted sweet potato and bean quesadillas.
Barbecue Chicken Quesadillas.
- 1 pound chicken breasts, cooked you can boil or bake them, shredded
- 2/3 cup barbecue sauce
- 1/4 cup red onion finely chopped
- Daiya Smoked Gouda block sliced thin
- 4 gluten free tortillas
- 2 Tablespoons vegan buttery spread
- Place some vegan buttery spread in the pan for frying, and heat over medium heat.
- Place the shredded chicken and barbecue sauce in a bowl and stir to combine.
- Once the frying pan is hot, place a tortilla in it. Place some sliced cheese on one half of the tortilla.
- Add the barbecue chicken and some red onion, then layer on some more cheese.
- Fold over the tortilla.
- Cook on one side until golden brown, about 5 minutes. Flip over and finish cooking on the other side.
- Repeat with remaining tortillas.
- Serve with guacamole or salsa.
So, have you tried geocaching? Any tips for us newbies?