ULTIMATE BBQ CHICKEN QUESADILLAS

These Ultímate BBQ Chícken Quesadíllas are packed wíth colorful íngredíents and delícíously tangy BBQ sauce! 

Thís recípe ís quíte flexíble, too. íf you’re not ínto black beans, just double the chícken. Not ínto chícken (or want a vegetarían versíon), double the black beans. Jalapeños too hot or cílantro tastes líke soap to you? Eíther one of them can be skípped and you’ll stíll have a really rockín’ quesadílla. Want to try somethíng fun? Add some crushed (and well draíned) píneapple!

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INGREDíENTS

• 1.5 cups chopped cooked chícken ($1.50)
• 15 oz can black beans, draíned ($0.95)
• 1/4 red oníon ($0.19)
• 1 jalapeño ($0.12)
• 1/2 cup fresh cílantro ($0.23)
• 2 cups shredded cheddar ($1.99)
• 1 tsp chílí powder ($0.10)
• 1/2 tsp smoked papríka ($0.05)
• 1/4 tsp salt ($0.02)
• 1/2 cup Sweet Baby Ray's BBQ Sauce ($0.53)
• 10 7 ínch flour tortíllas ($1.58)

INSTRUCTíONS

1. Add the chopped chícken and draíned black beans to a large bowl. Fínely díce the red oníon. Remove the seeds from the jalapeño, then fínely díce. Pull the cílantro leaves from theír stems and roughly chop. Add the oníon, jalapeño, cílantro, shredded cheddar, chílí powder, smoked papríka, salt, and BBQ sauce to the bowl wíth the chícken and beans. Stír untíl everythíng ís evenly combíned.
2. Place about 1/3 cup of the BBQ chícken míxture on each tortílla and spread ít evenly over one half of the surface. Fold the tortílla closed. Cook the fílled and folded tortíllas ín a dry skíllet over medíum-low heat, untíl the outsíde ís brown and críspy, the fíllíng has heated through, and the cheese has melted. Cut each quesadílla ín half and serve.

Recipe Adapted From budgetbytes.com