Ghost Pepper BBQ Chicken Quesadilla with Mango Pineapple Salsa
July 10, 2017
1/2 bottle Ghost Pepper Barbecue Sauce
1 jar Mango Pineapple Salsa
2 lbs Boneless Skinless Chicken Breast, cooked
6 flour tortillas 8"
Marinate chicken in BBQ sauce overnight. Grill over medium-high heat for 10 minutes per side, or until cooked all the way through. In frying pan place one tortilla. On one half place a portion of the onions, green pepper and mexican cheese. Add pulled chicken to quesadilla. Cook on medium-high heat until golden brown and cheese has melted. Repeat for remaining five tortillas and serve with salsa. Serve and enjoy!