It's no secret that I have been traveling a lot this year (see yesterday's post for a giveaway of one of my favorite new travel accessories). Travel is fun but the more that I do it, the harder time I have getting back into my "real life" groove when I return home. During an average week, I plan out a weekly dinner menu on Saturday, grocery shop on Sunday, and then I am prepared for the week ahead and don't have to give much (or any thought) to what to make for dinner after a long day at the office. A dinner menu when I return from traveling, however, is a different story.
Today's recipe was totally inspired by just that scenario: A return from travel early one morning, a quick review of the contents of my kitchen, and a dinner created completely from what I found there. The result: Really delicious BBQ chicken, apple & onion quesadillas.
These quesadillas are chock full of classic flavor combinations like barbecue sauce and chicken, cheddar and apples, and caramelized onions with basically anything... and together, they work perfectly. When these quesadillas are cooked, the cheese gets all melty and the apples soften slightly, and it is super delicious. I also love a good dipping sauce with my quesadillas (or really, with anything) and since I was working with the contents of my fridge, I whipped up a tasty tangy two-ingredient dip from prepared barbecue sauce and plain Greek yogurt. If you've got sour cream, you could sub that in as well-- or just serve with straight sour cream, although I like that little extra layer of bbq flavor.
- 1/2 sweet Vidalia onion, thinly sliced
- 1/2 Tbs. butter
- Pinch of salt
- 6 small flour tortillas
- 6 oz. sharp cheddar cheese, thinly sliced or shredded
- 1 cup barbecued chicken, cooked and thinly sliced or shredded *Get the recipe here!
- 1/2 large apple, cored and very thinly sliced
- Extra virgin olive oil
- 1/3 cup fat free plain Greek yogurt
- 2 Tbs. prepared barbecue sauce
Preheat oven to 375 degrees.
Heat a saute pan over medium heat and add butter. Once melted, swirl in the pan and add onions and a pinch of salt and cook, stirring often, until the onions are very soft and slightly browned, at least 15-20 minutes. Remove onions from heat and set aside.
Lightly grease a baking sheet with olive oil and evenly arrange 3 tortillas on top. Sprinkle half the cheese evenly on top of each tortilla and layer evenly with chicken, apples and caramelized onions. Top with remaining cheese and place a second tortilla on top of each one. Drizzle with olive oil and bake for 12 minutes. Gently flip each quesadilla and bake for an additional 5 minutes.
Remove from oven and allow to cool for 3-5 minutes or until cool enough to handle. Transfer to a cutting board and slice each quesadilla into 6 triangles.
In a small bowl, whisk yogurt and barbecue sauce together until smooth and combined. Refrigerate until ready to serve.
Serve quesadilla triangles warm with barbecue yogurt dip.