Barbeque Chicken Quesadilla with Papaya and Brie
- 1/4 cup barbeque sauce
- 2 cups shredded roasted chicken
- 8 ounces Brie cheese, cut into small cubes
- 1/2 large papaya, deseeded and thinly sliced
- 1/3 cup chopped fresh cilantro
- 8 flour tortillas
- 2 green onions, chopped
- 2 teaspoons butter
- Layer 1 tablespoon barbeque sauce, ½ cup chicken, 2 ounces Brie cheese, about ¼ of the papaya, ¼ of the cilantro, and ¼ of the green onion onto a tortilla. Top with a second tortilla and press to flatten slightly. Repeat process with remaining ingredients.
- Melt ½ teaspoon butter in a nonstick skillet over medium-high heat. Cook a quesadilla in the skillet until the cheese is melted and the tortillas are slightly browned, 2 to 3 minutes per side.
These crowd-pleasing quesadillas are adaptable to so many ingredient changes. If you can't find a good papaya, swap in another fruit, like thin slices of mango or pineapple. You can also try another cheese, such as Camembert or Monterey Jack.
What others are saying
Greg Jones says:
I really love this recipe. For some reason, the bbq chicken and papaya just work. It's a smoky, sweet tasting quesadilla that even my kids love. We make these every time we have people over now.
Caro Hodgin says:
I took the author's suggestion and used mango instead of papaya as I already had it in my fridge. Wow, the BBQ sauce and the sweet mango were so tasty together. I served this with a simple romaine salad and extra BBQ on the side for dipping. Had never thought to use brie in a quesadilla but will definitely do it again.