↞ recipe box start page
Category: email
Prep Time: Cook Time: Total Time:
Serves 6
Ready in 24 minutes
2 cups shredded chicken master recipe (see recipe below)
1/2 cup bottled bbq sauce
1 (4 oz) can diced green chili peppers, drained
nonstick cooking spray
4 (8 inch) flour tortillas
1 cup shredded extra sharp cheddar cheese or mexican blend cheese (4 oz)
1 cup bottled salsa
1/4 cup dairy sour cream
1/4 cup sliced green onion
In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chilies over medium heat until heated through.
Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with shredded cheese mixture. Fold tortillas in half, pressing gently.
Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4-6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onion.
SHREDDED CHICKEN MASTER
Place 4 1/2-5 lbs chicken thighs, skinned, in a 4-5 quart slow cooker. For bouquet garni, cut an 8 inch square from a double thickness of 100 percent cotton cheesecloth. Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 tsp whole black peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garni to slow cooker. Pour 1, 32 oz box chicken broth over all. Cover and cook on low heat setting for 7-8 hours or on high heat setting for 3 1/2- 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2 cup portions of chicken ad chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
view more member recipes
BBQ chicken and cheddar quesadillas
view my recipes
print
save
Category: email
Prep Time: Cook Time: Total Time:
Serves 6
Ready in 24 minutes
2 cups shredded chicken master recipe (see recipe below)
1/2 cup bottled bbq sauce
1 (4 oz) can diced green chili peppers, drained
nonstick cooking spray
4 (8 inch) flour tortillas
1 cup shredded extra sharp cheddar cheese or mexican blend cheese (4 oz)
1 cup bottled salsa
1/4 cup dairy sour cream
1/4 cup sliced green onion
In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chilies over medium heat until heated through.
Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with shredded cheese mixture. Fold tortillas in half, pressing gently.
Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4-6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onion.
SHREDDED CHICKEN MASTER
Place 4 1/2-5 lbs chicken thighs, skinned, in a 4-5 quart slow cooker. For bouquet garni, cut an 8 inch square from a double thickness of 100 percent cotton cheesecloth. Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 tsp whole black peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garni to slow cooker. Pour 1, 32 oz box chicken broth over all. Cover and cook on low heat setting for 7-8 hours or on high heat setting for 3 1/2- 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2 cup portions of chicken ad chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Bbq Chicken Quesadillas
by charlene8819
8 flour tortillas (8 inch) 1 can (4 oz) chopped mild green chilies 2 cup shredded ready to eat BBQ chicken 1/2 cup shredded extra sharp Cheddar cheese 1/2 cup bottled taco sauce 1 cup jarred sals
by charlene8819
8 flour tortillas (8 inch) 1 can (4 oz) chopped mild green chilies 2 cup shredded ready to eat BBQ chicken 1/2 cup shredded extra sharp Cheddar cheese 1/2 cup bottled taco sauce 1 cup jarred sals
Chicken Quesadillas
by sgre52160
2 skinless, boneless half chicken breasts 1/4 cup white wine 2 tbsp chili powder 1 red bell pepper 8 corn tortillas 10 black olives, pitted and sliced 5 mushrooms, sliced 2 cups cheddar cheese
by sgre52160
2 skinless, boneless half chicken breasts 1/4 cup white wine 2 tbsp chili powder 1 red bell pepper 8 corn tortillas 10 black olives, pitted and sliced 5 mushrooms, sliced 2 cups cheddar cheese
Margarita Chicken Quesadillas
by sgre52160
4 boneless skinless chicken breast halves (5 ounces each) 3/4 cup thawed frozen limeade concentrate 1 large onion, sliced 1 medium sweet orange pepper, julienned 1 medium sweet yellow pepper, juli
by sgre52160
4 boneless skinless chicken breast halves (5 ounces each) 3/4 cup thawed frozen limeade concentrate 1 large onion, sliced 1 medium sweet orange pepper, julienned 1 medium sweet yellow pepper, juli
Chicken Fajita Quesadillas
by sgre52160
1/2 lb. boneless skinless chicken breasts, cut into thin strips 1 green or red pepper, cut into strips 1/2 cup sliced onions 1/2 cup salsa 1/2 cup drained canned black beans, rinsed 6 flour torti
by sgre52160
1/2 lb. boneless skinless chicken breasts, cut into thin strips 1 green or red pepper, cut into strips 1/2 cup sliced onions 1/2 cup salsa 1/2 cup drained canned black beans, rinsed 6 flour torti
Chicken Club Quesadillas
by sgre52160
1 lb boneless skinless chicken, cut in strips 6 strips bacon, cooked crisp and crumbled 2 tomatoes, chopped 1 avocado, chopped A bunch of Italian parsley, finely chopped 1/2 sweet onion, chopped
by sgre52160
1 lb boneless skinless chicken, cut in strips 6 strips bacon, cooked crisp and crumbled 2 tomatoes, chopped 1 avocado, chopped A bunch of Italian parsley, finely chopped 1/2 sweet onion, chopped
view more member recipes
related CDKitchen recipes
Quesadillas with Orange Chicken
Sausage-Egg Quesadillas
Quesadillas Mexicanas
Chicken And Mushroom Quesadillas