A delightful twist on the classic quesadilla, combining barbecue chicken with a cheesy, crispy tortilla.
Melt the butter in a frying pan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped onion and sauté until translucent.
Stir occasionally to prevent the onion from burning.
Add the sliced mushrooms and cook until they release their moisture and become tender.
Cook over medium heat to allow the mushrooms to caramelize slightly.
Stir in the minced garlic and cook for an additional minute.
Add the garlic towards the end to prevent it from burning.
Combine the cooked chicken with the barbecue sauce in a bowl.
Ensure the chicken is evenly coated with the sauce for consistent flavor.
Place a tortilla on a flat surface and sprinkle half of the cheese on one side.
Spread the cheese evenly for a uniform melt.
Add the chicken mixture and cooked vegetables on top of the cheese.
Distribute the filling evenly to avoid overloading one side.
Sprinkle the remaining cheese over the filling and fold the tortilla in half.
Press gently to secure the filling inside.
Heat a frying pan with a little oil and cook the quesadilla for 2 minutes on each side until golden and crispy.
Use medium heat to ensure the cheese melts without burning the tortilla.
Remove from the pan, slice into wedges, and serve with sour cream on the side.
Serve immediately for the best texture and flavor.
