Cook the Book #2 – BBQ Chicken Quesadillas

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.

Grade:  A

Lesson learned:  How to reduce a sauce – slow and low!

This entry was published on July 14, 2010 at 3:45 pm. It’s filed under Cook the Book - Relaxed Cooking with Curtis Stone and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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