64. BBQ Chicken Quesadilla Torta

From 2007 Southern Living Annual Recipes

For our third game-day recipe, we went a little heartier, for some substance...and this fit that bill. It was incredibly filling!

The combination of barbecue with Mexican ingredients like black beans, cheese, and guacamole seemed a little odd to me, but I was intrigued enough to try it out. (And, I wanted to put my never-used springform pan to a good savory use!)

The flavors really worked well together...and this could easily be a main dish recipe. We were STUFFED!

1/2 pound (about 2 cups) chopped barbecued chicken

1 (15-oz.) can black beans, rinsed and drained
1/2 cup barbecue sauce
4 (10-inch) burrito-size flour tortillas
1 cup seeded, diced plum tomatoes (about 2 large)
2 green onions, finely chopped
2 cups (8 oz.) shredded Mexican-style cheese blend
Toppings: sour cream, guacamole

Stir together barbecued chicken, black beans, and 1/2 cup barbecue sauce in a medium bowl.


Place 1 tortilla in a lightly greased 10-inch springform pan, and spread with one-third chicken mixture. Sprinkle with one-third each of tomatoes, green onions, and cheese. Repeat layers twice. Top with remaining tortilla, and gently press. Cover pan with aluminum foil.


Bake at 400° for 15 to 20 minutes or until golden brown. Remove sides of pan, and cut into wedges. Serve with desired toppings.