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Categories:
vegetable oil red onion clove garlic preserves peppers freshly squeezed lime juice red wine vinegar cumin paprika salt pepper fresh cilantro chicken tortillas BBQ sauce cheese butter
Viewed: 55 - Published at: 6 years agoIngredients
- 2 teaspoons Vegetable Oil Or Olive Oil
- 1/2 cups Red Onion, Finely Chopped
- 1 clove Garlic, Minced
- 1 jar (10 Ounce) Peach Preserves
- 2 slices Chipotle Peppers, Plus 1 Tablespoon Juice From Can
- 2 Tablespoons Freshly Squeezed Lime Juice
- 2 Tablespoons Red Wine Vinegar
- 1/4 teaspoons Cumin
- 1/4 teaspoons Smoked Paprika
- 1/4 teaspoons Salt
- 18 teaspoons Pepper
- 2 Tablespoons Fresh Cilantro, Minced Plus More For Garnish If Desired
- 2 cups Chicken, Cooked And Shredded
- 8 whole Tortillas, About 8 Inches In Diameter
- 4 Tablespoons BBQ Sauce
- 2 cups Monterey Jack Cheese
- 1 Tablespoon Butter, Softened
Method
- Heat 2 teaspoons vegetable oil in a medium saucepan over medium heat.
- Saute red onion for about 2 to 3 minutes until soft.
- Add garlic and saute for 1 more minute.
- Add peach preserves, finely chopped chipotle peppers and sauce, lime juice, red wine vinegar, cumin, paprika, salt and pepper.
- Bring to a simmer over medium heat, turn heat to low and simmer for about 10 minutes.
- Remove from heat and stir in cilantro.
- Mix shredded chicken in with the Chipotle Peach glaze (you will only want to use about 1/2 to 3/4 of a cup of the glaze depending on how saucy you like it).
- Line a cookie sheet with foil (for easy clean up) and spray with cooking spray.
- Place 4 tortillas on the cookie sheet.
- It is fine if you have to use 2 cookie sheets you can just rotate the pans halfway through cooking.
- Top each tortilla with 1 tablespoon of BBQ sauce and spread it around with the back of spoon, not going all the way to the edge.
- Then top each tortilla with 1/2 cup of the chicken mixture and 1/2 cup cheese.
- Place remaining tortillas on top and press down firmly.
- Brush tops of the tortillas with softened butter.
- Bake in a 375 degree F oven for about 15 minutes until tops are lightly browned.
- Quesadillas can also be browned flipping once in an skillet or on a griddle over medium heat, and then kept in a warm oven while you cook the remaining quesadillas.
- I prefer to bake them all at once so I dont have to mess with flipping them and I find they crisp up just fine in the oven.
- Let them sit a few minutes before cutting each quesadilla into 6 wedges.
- Garnish with fresh cilantro if desired.
- Cooks note:
- You wont use the entire can of chipotle peppers.
- Line a cookie sheet with wax paper and place individual peppers with some juice in portions on the cookie sheet.
- Then put the sheet in the freezer for a couple of hours.
- You can then place the individually frozen peppers in a freezer bag.
- Then you can just pop them out and thaw however many you need!
