Friday Faves – Baked by Rachel makes BBQ Chicken Quesadillas

Who else out there can’t believe it’s already October 21st?!? Seriously time, stop flying by so fast. At least it’s time for another weekend, and I’ve got a lot of fun things planned this weekend (including crossing some things off my list!) But enough about me, let’s talk about this week’s Friday Fav: Rachel from Baked by Rachel. I honestly have no idea how I ever came across Rachel’s blog… But I know that what keeps me coming back is to her approachable recipes and fun wit. She’s one of my favorite people to follow on Twitter and I was excited to meet her at TechMUNCH earlier this year.

Hi! I’m Rachel of Baked by Rachel. I’m a New England girl, born and raised south of Boston and now live in southern New Hampshire with my husband and three kids. I’ve had a love for baking for as long as I can remember, but my excitement has grown more over the last 10 years or so. I started my blog as a place to share both new and old recipes that are well loved by my family, most importantly that are easy and require basic ingredients nearly anyone should be able to find.

I seem to find myself scrounging for ideas to use up leftover ingredients. Why toss them when you can use them for another dish, right? Chicken is the biggest culprit it seems. It gets forgotten about or just goes bad too fast for my liking. I hate to just keep cooking the same boring thing, even though I do have those ruts. I think we all do. The other week I had chicken that needed to be used in a hurry. I love bbq almost anything, especially pizza and chicken so I figured why not try bbq quesadillas. It’s sort of like a pizza with two crusts so it was sure to be good. And good it was! It was a no-brainer given that I liked all of the ingredients going into it. BBQ coated shredded chicken and melted cheese sandwiched between two crispy tortillas. Yum!! It’s a perfect snack or quick dinner. Best of all, it’s kid approved. I love when that happens. For an even quicker fix, chicken cooked and cut into chunks can be subbed in for the shredded chicken.

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BBQ Chicken Quesadillas


Shredded chicken (notes below)
BBQ sauce
mozzarella cheese, shredded
soft tortillas


To make shredded chicken: Preparing ahead, place 1-2 chicken breasts in a slow cooker along with 1 cup water or chicken broth. Cook on high for at least 2 hours. Remove chicken and shred with forks. Discard liquid. Alternatively chicken can be cooked in a large skillet until cooked through then shredded or cut into chunks.

Coat a large skillet with olive oil. Warm over medium/low heat.

Toss chicken with desired amount bbq sauce. Spread enough chicken out to cover one tortilla. Place tortilla with chicken in skillet. Sprinkle with cheese. Top off with remaining tortilla. Press down gently with spatula or smaller pan. Checking after 2-3 minutes, flip when bottom tortilla is crispy and browned. Repeat with remaining side. Slice into 4-6 triangles. Serve warm with extra bbq sauce for dipping.

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17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

  1. #
    Lauren — January 7, 2011 at 1:13 pm

    I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).

  2. #
    Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

    What a great recipe Katie!

  3. #
    Daisy — January 7, 2011 at 3:02 pm

    I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!

  4. #
    Erica — January 7, 2011 at 3:29 pm

    This comment has been removed by the author.

  5. #
    Jennifer — January 7, 2011 at 3:29 pm

    I am a huge mushroom lover. This recipe sounds wonderful!

  6. #
    In and Around Town — January 7, 2011 at 3:33 pm

    I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!

  7. #
    Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

    I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.

  8. #
    Smitten Sugar — January 7, 2011 at 5:05 pm

    I am definitely not a mushroom lover but this recipe looks amazing!

  9. #
    Megan — January 7, 2011 at 5:48 pm

    Katie can make these for me anytime! Great recipe and great guest post!

  10. #
    Josie — January 7, 2011 at 7:00 pm

    OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!

  11. #
    Melissa — January 7, 2011 at 8:28 pm

    I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!

  12. #
    kitchenmisfit — January 7, 2011 at 11:58 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!

  13. #
    kitchenmisfit — January 7, 2011 at 11:59 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!

  14. #
    The Small Boston Kitchen — January 8, 2011 at 4:28 pm

    Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂

  15. #
    Maris (In Good Taste) — January 8, 2011 at 7:34 pm

    Aren’t portobello mushrooms the best? So many different things you can do with them!

  16. #
    John at BOS — January 9, 2011 at 2:14 am

    What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.

  17. #
    Kerstin — January 10, 2011 at 5:03 am

    What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂

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