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You can skip this part if you're using store-bought bbq sauce. Preparation is easy, mix together all of the ingredients, season with more Worcestershire sauce.
Serving tip: Serve a quesadilla with fresh pico de gallo, recipe here.
CLEAN the chicken breasts, rid them of any excess fat and slice them into long strips. GRAB the large bowl, place the chicken inside the bowl and pour over the bbq sauce.
MARINATE the chicken for about 10 - 15 minutes minimum. Bake the chicken strips in the grill pan until tender, set aside. Keep excess bbq sauce, since we're going to use that to coat tortillas with later on.
Onwards to stacking the quesadillas using tortillas. On a clean cutting board, place one large tortilla and generously coat and brush with the bbq sauce using a silicone brush. TOP with a single even layer of half of the kidney beans, corn, chicken strips and cheese.
Season with cumin powder and chopped red onion. Add another tortilla on top, repeat the previous step. Finish by adding the third tortilla on top, coat this tortilla evenly with olive oil and cover with cheese.
GRILL the quesadilla for about 10 minutes, depending on how powerful your oven is. Keep an eye on it, when the cheese has properly melted, and when the tortillas are nice and hot-- remove from the oven.
Serve with a fresh pico de gallo, corn or more bbq sauce. Enjoy!