Last night was the MLB All-Star game, which meant another quick meal in the Harmon household. Enter Curtis’ BBQ Chicken Quesadillas. His recipe featured a Peach BBQ sauce. Sounds easy and tasty, right? Kinda. The BBQ sauce was probably the biggest undertaking of the night, involving pureed and straining peaches, and a laundry list of ingredients, mostly spices.
The simple filling for the quesadillas was fresh, clean, and yummy – monterey jack cheese, shredded roasted chicken (no shortcut, from the store rotisserie bird here!), 1/2 cup shredded cilantro, and 1 diced jalapeno. In my hurry at the store, I grabbed taquito-sized tortillas, so my ‘dillas only took a couple of spoonfuls of filling and a drizzle of sauce before they were ready to head off to the grill.
I had to make a small modification to the recipe, in that I don’t own a smooth griddle pan, so I pulled out mom’s old cast iron (that I only keep around for quesadillas, for the record) skillet for the job. A couple of minutes on medium heat for each side, and dinner is done! I like the BBQ sauce (although I didn’t taste any of the peach notes), but I paired it with an side of homemade pico. Couldn’t hurt.
Lesson learned: How to reduce a sauce – slow and low!