I'm a sucker for exactly three foods; Mexican food, pizza, and bbq sauce. When I was younger, I would actually slather bbq sauce (Bulls Eye to be exact; one of the few things I am brand loyal to) on a flour tortilla and eat it just like that. So any time that I can combine bbq sauce and a tortilla without Kitty judging me, I'm game. This time I thought I would class it up with some cheese and chicken and make it into a quesadilla. While I do love my Bulls Eye bbq sauce, I tried this with my homemade sugar-free bbq sauce. I have to say that I will add this to our meal plan regularly; it was simple and tasty!
You will need about 1/2 cup bbq sauce, 2 small-medium chicken breasts, 8 6-inch corn tortillas, and 1 cup shredded mozzarella cheese. Place the chicken and bbq sauce in crockpot and cook on low for 6 hours or high for 3 hours. Remove chicken and shred (I would suggest a paddle attachment on a Kitchenaid mixer) . Add chicken back to bbq sauce and mix together. Heat up a skillet on medium-high and place first tortilla on the pan. Add about 1/4th of the mixture to the tortilla. Top with 1/4 cup mozzarella cheese and second tortilla. Cook until tortilla browns and cheese melts (about 2 minutes) and flip to brown tortilla on other side. Repeat for the other 3 quesadillas. Slice into quarters and use bbq sauce to dip. Enjoy!