Barbecue Quesadillas

For an early Christmas present to my son, Jimmy, I bought him Better Homes and Gardens Anyone Can Cook - Step-by-Step Recipes Just for You. It even comes with a dvd. Jimmy likes to cook when he takes the time to. He swears his sausage gravy is the best. No one else, but me, is allowed to make it in the family. He even does most of the cooking for his patrol when his Boy Scout troop goes camping.

Last night, Jimmy decided he wanted to make dinner. So after looking in his book and seeing what we had available in the kitchen, Barbecue Quesadillas is what we made. (Find ingredients is not easy right now since we are going to my daughter's for the holidays and I haven't shopped this week.)

These were very good, I must say. Not time consuming at all. We didn't have the tub of shredded chicken in bbq sauce, so we used Tyson's frozen diced chicken and mixed in some Open Pit BBQ sauce. I think I would add more cheese next time.

Ingredients:

nonstick cooking spray

Four 7 or 8 inch flour tortillas

1 cup shredded extra-sharp cheddar cheese or Mexican cheese blend (4 oz)

4 oz can diced green chiles, drained (omitted)

18 oz tub refrigerated barbecue sauce with shredded chicken (2 cups)

1 cup bottle salsa

1/4 cup dairy sour cream (omitted)

1/4 cup sliced green onion (omitted)

Directions:

1. Coat one side of each tortilla with cooking spray. Place, coated side down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently.

2. Preheat oven to 350 degrees. In a hot 10 inch skillet, cook quesadillas, two at a time, over medium heat for 6-8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion.

Makes 4 servings.