Four 10-inch flour tortillas
2 cups coarsely shredded roasted chicken
2 cups grated monterey jack cheese
1/2 cup coarsely chopped fresh cilantro
1 jalapeno, finely chopped
1/4 cup barbeque sauce
Preheat oven to 250 degrees F.
Arrange tortillas on a work surface. Divide chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla. Sprinkle with salt (i didn't actually do this when I made them) and drizzle a tbsp of bbq sauce over each. Fold the uncovered half of each tortilla over the filling to form a half-moon shape.
Heat a large flad griddle pan over medium heat. Place 2 quesadillas on the griddle. Cook for about 3 minutes on each side. Transfer to a baking sheet and keep warm in oven. Cute quessadillas into wedges and serve.
Now I didn't use the BBQ sauce recipe in his cookbook because I was short on time and ingredients but these turned out great with the store bought sauce I used. These are a great movie snack or dinner.