These are great for a weeknight meal or an appetizer...from the Dinner
Doctor
1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas
1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.
2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.
Enjoy!!
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