Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ cup BBQ sauce
- 2 XL Grande Burrito Tortillas
- 1 cup shredded pepper jack
- 1 cup shredded cheddar
Dipping Sauce
- ½ cup mayo
- ½ cup sour cream
- 3 tbsp pickles jalapeños
- 3 tbsp jalapeño juice
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
Instructions
- Cube up chicken thighs into bite size pieces then place in a bowl. Add avocado oil then season with SPG and a bbq rub.
- Thinly slice the green peppers and red onions.
- Assemble the dipping sauce by combining all of the ingredients in a bowl. Mix thoroughly then Refrigerate until serving.
- Preheat the griddle to high heat
- Add the peppers and onions and let them cook for 8-10 minutes until soft.
- Add the cubed chicken and cook for 5-7 mins. Remove once fully cooked.
- Add the XL Grande tortilla to the griddle and warm it up for 1 minute each side.
- Assemble with ½ cup shredded cheddar cheese, ½ of the cooked peppers & onions, ½ of the chicken thighs, ¼ cup bbq sauce and ½ cup pepper jack cheese.
- Fold the top over then let the quesadilla cook for 3 minutes each side.
- Remove once golden brown and the cheese is melted. Cut into thirds then serve warm with the homemade dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
