This post is sponsored by DataRank on behalf of KC Masterpiece. All opinions are my own.
Slowly but surely I’ve been re-creating my recipes from the old Vodka&Biscuits and posting them to this one. I’ve been hesitant though, considering over the years I’ve been exposed to new foods and ultimately gained greater skill. Instead of using my older blog as inspiration to new posts now, I look back and use it as motivation. I don’t think I ever re-read some of those older recipes and my goodness I can’t even make out some of the photos. It’s fun seeing how I’ve grown – and still growing – into a better blogger.
I started my old blog back in college and tried to only develop recipes around the little equipment I had. Therefore, that means all quick, easy, and inexpensive recipes. There are a few however that I still frequently make and when DataRank asked me to partner up with KC Masterpiece, the first thing I thought of were my go-to Southwestern quesadillas and YOU BET I jumped right on top of that.
This is the perfect opportunity to bring back one of my older recipes that I still frequently make and finally be able to share them with you.
You’re probably thinking how I could be so excited over quesadillas, something so easy that requires a minimum of three ingredients and barely any skill right? Do you even need a recipe for quesadillas? Probably not. What I want to show you is my little trick to make an average quesadilla into the best one you’ve ever had.
My trick? It’s all about the spread. The creamy spread. The creamy barbecue spread. The spread that will turn four quesadillas into a pile of crumbs in a blink of an eye.
I use two heaping spoonfuls of cream cheese, melt it in the microwave for 10 seconds, then mix it up with barbecue sauce until it reaches a good flavor. About the flavor though, it’s really all about the barbecue sauce. I stuff my quesadilla with chicken, cheese, and a southwestern salsa. Of course you can make your own salsa with black beans, corn, hot peppers, tomato, smoked paprika, and cumin. I’ve never ran out of luck with finding the salsa where they sell the fresh pico de gall0 though. I’m all about shortcuts. The salsa has the perfect balance of fresh and smoky, which pairs wonderfully with KC Masterpiece Original barbecue sauce, enriched with hickory smoke.
Don’t limit yourself to what I used for my filling. Blacken up some shrimp and throw those in, make it vegetarian and use tofu. Spice it up by using Pepper Jack cheese instead of cheddar and throw in some jalapenos if you’re feeling extra dangerous. Cut back some calories and bake the quesadlila instead of pan frying. The options are endless and I’ll be sure to include more in the recipe. After all, it’s your kitchen so make this your way! My only suggestion: don’t skip on the spread.
Whether you bake or pan fry the quesadillas, they will come out with a beautiful golden crust that gives each bite a perfect crispiness. I like to add enough spread so each bite is also promised a rich barbecue creaminess, because really that with the crispy tortilla and the spicy filling is the reason why I have yet to find quesadillas I like better. So go buy yourself a bottle of KC Masterpiece Original Barbecue sauce and get creative!
- 1 c. southwestern salsa - see notes below
- 2 heaping spoonfuls of low fat cream cheese
- KC Masterpiece Original barbecue sauce - as needed
- 2 medium flour tortillas
- 1 c. shredded cooked chicken - see notes below
- Optional: oil for frying, shredded cheese, butter for baking, fresh toppings (avocado, tomato, lettuce)
- Make the spread by adding the cream cheese to a microwave safe bowl. Microwave for 10 seconds, just until soft. Add as little or as much barbecue sauce as you want and stir. Wa-la! The spread! (I usually add about a tablespoon of barbecue sauce).
- Create your quesadilla-makin-station by laying out the flour tortillas, salsa, chicken, spread, and any other additional toppings.
- Make the quesadilla by spreading half of the spread on the entire surface of one tortilla. Repeat with the next.
- Now you can either spread the toppings on HALF of the tortilla and fold it in half, or spread them entirely over the tortilla and press another tortilla on top. Either way works, but the halved tortilla is a little easier to control if frying!
- Add the chicken on top of the barbecue spread, then the salsa, then cheese if using. Use either method noted above.
- If frying, heat enough oil to cover the surface of a frying pan to medium heat. Splash in some water to test if it's ready, if it sizzles, you're good to go! Place the tortilla in the oil and cook for two minutes on each side, or until a nice golden color.
- If you want to bake the quesadilla, preheat the oven to 350. Melt a little butter and brush on both sides of the tortilla. Bake for 10-15 minutes until crispy.
- Divide the quesadilla into equal proportions and enjoy! You can serve with fresh tomatoes, avocado, lettuce, sour cream, or eat as is!
- If your grocery store doesn't carry southwestern salsa, easily make it your own! Just combine diced tomatoes, corn, black beans, red pepper, jalapeno, smoked paprika, and cumin.
- I like to add some additional ingredients to my quesadillas like shredded cheddar or Pepper Jack cheese. Yum!
- Garnish with cilantro and drizzle with extra barbecue sauce.
- Use leftover rotisserie chicken for the meat!
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