Chicken Quesadilla


Shredded Chicken

  • 1 lb chicken
  • 1/2 cup bbq sauce
  • 1/4 cup water
  • 1 tbs apple cider vinegar


  • 4 corn tortillas
  • Dollop of sour cream with squeeze of lime
  • 1/4 purple, cabbage chopped
  • 1 tbs cilantro, chopped finely
  • 1 medium tomato, diced
  • 1/4 purple onion, chopped finely
  • Additional 2 tbs cilantro chopped finely
  • 2 tbs of olive oil
  • 1/2 cup shredded cheddar
  • Salt and pepper to taste
  • Lime and lemon wedges for garnish (optional)


  1. In medium pan, add chicken, water, bbq sauce and apple cider vinegar – cook on low heat for 20 mins – shred chicken using two forks
  2. While chicken cooks, in small bowl mix tomato, onion and 2 tbs cilantro ( for pico de Gallo) – Toss with 1 tbs olive oil and salt and pepper to taste
  3. In a separate bowl, mix cabbage and remaining cilantro- toss with olive oil and salt and pepper to taste
  4. In on, place Tortilla, top with chicken and cheese and cover with remaining tortilla. Cook on medium low heat for 2 mins and flip to other side for another two minutes.
  5. Top with sour cream (I added a spoonful to a plastic bag, cut a hole in the corner and drizzled across) – add pico and cabbage

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