3cupsshredded chickenrotisserie or simply cooked is fine
½cupchopped scallionswhite and green parts
½cupbarbecue saucehomemade or store-bought
3cupsshredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack(12 ounces)
To Serve (Optional)
Extra barbecue sauce
Place the chicken, scallions and the barbecue sauce in a medium bowl and toss so that the chicken is nicely coated with the sauce.
Heat a large skillet over medium high heat and add a half teaspoon of butter (or see above for grilling instructions). Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the chicken mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with barbecue sauce, salsa and sour cream, as desired.