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The smoky taste of grilled chicken and smoked Gouda make this a must for your next backyard barbecue.
1 (2–pound) rotisserie chicken1/3 cup barbecue sauce1/2 cup minced red onion1/4 cup minced cilantro
12 ounces smoked Gouda cheese, grated
8 (9- to 10-inch) flour or wheat tortillas
1. Remove meat from chicken, cutting into small pieces as you go, and discarding the skin, fat, and bones. Toss chicken with barbecue sauce.
2. Toss onion, cilantro, and cheese together in a bowl. Lay 4 tortillas on the counter and spread about 1.3 cup cheese mixture over each. Spread 1 cup chicken over cheese. Sprinkle another 1.3 cup cheese mixture over top.
3. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.
4. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.
Makes 4 to 6 servings
Sour Cream Paprika Sauce (page 120) or White Cheddar Sauce (page 123)