Sunday, June 20, 2010

Monterrey Chicken Quesadillas

2 c chicken, cooked and diced
1 ½ c bbq sauce
1 lb bacon, cook and chopped
1 c onion
4 c Jack Cheese
12 flour tortillas

Combine cooked and diced chicken and bbq sauce. Set aside. Heat a little butter or olive oil and cook the sliced onion in a skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon. Place one tortilla into skillet and cook until starting to turn brown, turn over. Fill one side of the the tortilla with chicken, bacon, cheese and onion. Fold other half over mixture. Continue cooking until golden brown and cheese is melted, turning over at least once. Place on cooking rack to cool. When cool place in 4 gallon freezer bags (3 each). Freeze. To serve: Microwave for 1-2 minutes or until heated through. 4 gallon freezer bags.  * Our notes: We made them up and used the griddle to grill all at one time.

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