Chipotle Peach BBQ Chicken Quesadillas

By traciesparks

Ingredients

• 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
• 1/8 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

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

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 don’t 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 won’t 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!