Blackberry-Chipotle BBQ Chicken Quesadillas
Ingredients
- For the BBQ Sauce
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons chipotle chili in adobo sauce, minced
- 2 cups fresh blackberries
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 tsp. salt
- For the Quesadillas
- 2 cups cooked chicken, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 12 (8-inch) soft flour tortillas
- 3 cups Fontina cheese, shredded
- 4 tablespoons cilantro, roughly chopped
Instructions
- Make the BBQ sauce. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened, about 5 minutes. Add the minced garlic and cook 1 minute more. Add the brown sugar, vinegar, chipotle chili, blackberries and tomato sauce. Cook, stirring frequently, until the blackberries are broken down and the sauce has thickened, about 10-15 minutes. Stir in the Worcestershire sauce and the salt. Take the skillet off the heat and carefully remove about 1 cup of the BBQ sauce and transfer it to a clean container (you won’t need it for this recipe, so refrigerate it and use it later in the week!).
- Return the skillet to the heat and add the shredded chicken, black beans and corn to the remaining BBQ sauce, tossing to coat. Cook, stirring occasionally, until the filling is warmed through. Remove from the heat and cover to keep warm.
- Assemble the quesadillas. Heat a second skillet over medium heat and spray lightly with non-stick cooking spray. Place one flour tortilla in the skillet and spread a scant 3/4 cups of filling evenly on the tortilla. Sprinkle 1/2 cup Fontina cheese and about 2 tsp. of chopped cilantro on top of the filling. Cover with a second flour tortilla. Let the quesadilla cook about 2-3 minutes, or until the tortilla starts to brown, and then flip it and cook on the second side for an additional 2-3 minutes.
- Remove the quesadilla from the skillet and repeat the process with the remaining filling and tortillas. You can place the cooked quesadillas in an oven set to low to keep warm.
- Cut the quesadillas into four wedges before serving.
