for 4 portions
½ lb. chicken breast (225 g), cut into strips
salt, to taste
pepper, to taste
½ cup BBQ sauce (145 g)
2 flour tortillas
¼ cup red onion (35 g), julienned
½ cup monterey jack cheese(50 g), double for 2 quesadillas
½ cup cheddar cheese (50 g), double for 2 quesadillas
In a large frying pan, add the chicken breasts and season both sides with salt and pepper.
Cook for 15 to 18 minutes, turning halfway through and adding the onions as you turn the chicken (cooking time may vary depending on the thickness of the chicken breast).
Remove the chicken from the pan and continue to stir the onions.
Shred the chicken while the onions are cooking.
Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from pan and set aside.
Place a tortilla in a saucepan and add a layer of Monterey Jack and cheddar cheese to half of the tortilla.
Place the cooked chicken and onions on top and cover with the remaining cheese. Fold in half and cook for 6 minutes, turning halfway through.
Serve with extra barbecue sauce and garnish with fresh parsley.