Barbeque Chicken Quesadillas

I have been on a quest to find fast, delicious lunches for awhile now, a family can only eat so many peanut butter and jelly sandwiches!  Here is one of our new family favorites, don't forget to make your own family adjustments.  I used a green jalapeño, three different kinds of cheeses (Swiss, Mozzarella, and Monterey Jack) and lightly brushed the barbeque sauce (Sweet Baby Ray's tasted perfect with it) on top of the chicken instead  of on all the toppings.  I also chopped my jalapeño very small, while cutting Ben's bigger because he is a fan of spice..  Also, I didn't put barbecue sauce on Madison's, she loves mustard so I put honey mustard on hers.  This recipe belongs to Chef Curtis Stone.

Ingredients

4 10-inch-diameter flour tortillas
2 cups (about 8 ounces) coarsely shredded roast chicken
2 cups (about 6 ounces) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
Salt
1/4 cup purchased barbeque sauce
Canola oil, for brushing

This is the perfect way to use up left over roast chicken. Serve them with fresh cilantro and hot sauce. 

1. Arrange the tortillas on a work surface and divide the chicken, cheese, cilantro, and jalapeño among the bottom halves of each.
2. Sprinkle with salt and drizzle each with a tablespoon of barbecue sauce.
3. Fold the uncovered tortilla over the filling to form a half moon shape.
4. Heat a large flat griddle pan over medium heat.
5. Place 2 quesadillas on the griddle.
6. Cook for about 3 minutes on each side, or until the tortilla is crisp and golden and the cheese has melted.
7. Transfer the quesadillas to a baking sheet and keep them warm in the oven.
8. Repeat with the remaining 2 quesadillas.
9. Cut the quesadillas into wedges and serve.