BBQ Chicken Quesadilla

BBQ Chicken Quesadilla 

I created a BBQ Chicken Quesadilla, using some Perfectly Poached Chicken that I keep in the freezer.

Using the griddle, this quesadilla can be plated in less than 5 minutes, since everything cooks at the same time.

And, in the blink of an eye, your quesadilla is ready! 

Have you wondered, how to deseed a zucchini? Start by cutting the ends of a zucchini. Then cut the zucchini lengthwise. Heat a skillet, to medium high heat. Place the zucchini cut side down, in the skillet. Cook for a minute, or so; just to soften. Transfer zucchini to a cutting board. Scoop out zucchini seeds with a spoon. Softening the zucchini is the hack! I go over this in the demonstration video. 

BBQ CHICKEN QUESADILLA 

INGREDIENTS:
1 Teaspoon olive oil
1 Teaspoon butter
1/4 Cup zucchini, chopped
1/3 Cup chicken, cooked
Salt, as desired
Pepper, as desired
Granulated garlic, as desired
2 Tablespoons bottled BBQ sauce
1 Flour tortilla
3/4 Ounce sharp cheddar cheese, chopped

DIRECTIONS:
Heat a griddle to medium-high heat, or 350. Spread olive oil and butter over griddle. Place zucchini on one section of the griddle. Place chicken on another section. Season zucchini and chicken with salt, pepper and granulated garlic. Mix BBQ sauce into seasoned chicken. Place flour tortilla on grill; scatter cheese over tortilla. Once zucchini has browned, place over half of the tortilla. Top zucchini with BBQ chicken. Fold tortilla over filling. Enjoy!