These deliciously cheesy quesadillas are made with whole wheat tortillas and filled with BBQ Chicken, fluffy rice and served with fresh salsa and guacamole.
Heat rice according to package directions.
In a medium bowl, toss chicken with barbecue sauce, green onions, and rice until well coated. Sprinkle 2 tbsp cheese over half of each tortilla; top with chicken mixture. Sprinkle with remaining cheese and fold tortilla over to enclose filling.
Brush ½ tbsp oil in a large skillet set over medium heat. Cook quesadillas, in 6 batches, for 2 to 3 minutes per side or until golden brown and cheese melts, adding remaining oil as needed. Cut each quesadilla into 3 wedges; serve with salsa.
For a vegetarian option, substitute chicken with black beans, pinto beans or plant-based meat options. Alternatively, serve with guacamole or sour cream.
It’s always party time when you’re making quesadillas! Especially when they’re made using toasted whole wheat tortillas and filled with tender rotisserie chicken smothered in your favorite barbecue sauce, melty Monterey Jack cheese and fluffy jasmine rice.
These Mexican-inspired quesadillas are perfect for having a night in with some friends or family along with a bowl of Loaded Nacho Dip or some Mexican Red Rice on the side – if you want to keep them all to yourself…we don’t blame you!
Whether you’re enjoying them with a few friends, as a snack on-the-go or a quick lunch at the office, Mahatma® Ready to Heat Jasmine is the absolute best rice option. Toss the pouch in the microwave for just 90 seconds and you’ve got fluffy white rice to fill your tortilla. If you have some leftover rice, top it with extra salsa, guacamole, chicken and cheese for a side dish in seconds.
The versatility of this dish is incredible. If you’re a vegetarian and they look great but the chicken is stopping you in your tracks, swap it out for your favorite alternative like barbecue marinated tofu, roasted veggies or omit it altogether and use the BBQ as a dipping sauce.