I knew I could make a version of this and it would, hands down, be vastly superior (slightly vain on my part, I know.) When I finally got around to making this, turns out I was right. There was very little cooking involved to make this. My beloved grandmother is visiting and we’d been out shopping for several hours and I wanted something delicious yet fast.
We ran by the market and picked up rotisserie chicken, avocado, and sour cream (along with paper towels, tp, tissue, and Swedish fish for the little girl-just in case you were wondering.) Once home, the prep took longer than the cooking, but the prep was well worth it. The quesadilla is a meal. No side dishes were needed. I have posted several recipes with smoked Swiss…I still have so much of it, so that is what I used, but regular ole Swiss would work just fine, as would cheddar, Colby Jack or Monterey Jack.
BBQ Chicken Bacon Swiss Quesadillas
- 1 rotisserie chicken; shredded (+/- a pound of meat)
- 3/4 cup bbq sauce +/-
- 1/2 pound bacon; cooked and crumbled
- 8 oz grated Swiss or smoked Swiss cheese; shredded/grated
- 1 cup pico de gallo +/-
- 1 avocado; cubed finely
- Salt/Pepper to taste (if needed)
- 8 flour tortillas
Remove the meat from the rotisserie chicken, shred and place in a bowl.
Add the bbq sauce to the chicken until the desired wetness is reached. Set aside.
Have all the ingredients in their respective bowls ready to assembly.
To layer: Tortilla, cheese, bbq chicken, bacon, pico de gallo, avocado, S/P if needed, cheese, tortilla.
Either assemble first on the counter or in the hot skillet.
Heat a skillet on medium to medium-high heat.
Add the shell, assembled or not, to the hot pan/skillet.
When the bottom layer of cheese looks melted, using two spatulas or any easy flipping device, flip the quesadilla over.
Allow the tortilla to brown and the cheese to melt.
Serve with more pico de gallo and maybe some sour cream.
Ready to eat