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Remove the meat from the rotisserie chicken, shred and place in a bowl.
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Add the bbq sauce to the chicken until the desired wetness is reached. Set aside.
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Have all the ingredients in their respective bowls ready to assembly.
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To layer: Tortilla, cheese, bbq chicken, bacon, pico de gallo, avocado, S/P if needed, cheese, tortilla.
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Either assemble first on the counter or in the hot skillet.
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Heat a skillet on medium to medium-high heat.
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Add the shell, assembled or not, to the hot pan/skillet.
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When the bottom layer of cheese looks melted, using two spatulas or any easy flipping device, flip the quesadilla over.
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Allow the tortilla to brown and the cheese to melt.
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Serve with more pico de gallo and maybe some sour cream.
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Ready to eat