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Ingredients

4 (5 ounce) skinless, boneless chicken breast halves ½ cup barbeque sauce ⅓ cup chopped fresh parsley ¼ teaspoon garlic, finely minced 8 (9 inch) flour tortillas 2 small plum tomatoes, seeded and chopped 2 cups shredded Cheddar cheese

Nutrition Info

802.7 calories carbohydrate: 73.8 g cholesterol: 141.5 mg fat: 29.7 g fiber: 4.5 g protein: 57 g saturatedFat: 14.6 g servingSize: - sodium: 1535.6 mg sugar: 11.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring a medium saucepan lightly salted water to a boil, add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.
Let chicken cool until it can be easily handled. Shred chicken with your hands, return to empty sauce pan. Stir barbeque sauce, parsley, and garlic into chicken.
Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 tomatoes and 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.

4 quesadillas

A great quesadilla recipe that tastes like its been made with slow-cooked barbecued chicken!