This tasty take on a quesadilla features the delicious 46Peaks barbecue sauce from Montreal and our fabulous gluten free tortillas from Casa Bonita. It comes together so easily in the 8 inch Victoria skillet, made in Colombia.
Lightly oil the cast iron pan with vegetable oil.
Place 1 tortilla in the pan.
Spread 2 tablespoon sauce over the tortilla.
Spread half of chicken and 1/3 of the cheese over top. Sprinkle lightly with Tajin.
Place another tortilla followed by remaining sauce, remaining chicken and another 1/3 of the cheese.
Top with final tortilla.
Cover tightly with foil and bake in a preheated 400F oven (or toaster oven) for 15-20 minutes.
Remove foil and add remaining cheese.
Return to oven and bake until bubbly.
Let rest for 5 minutes and cut in half.
Garnish with cilantro and accompany with sour cream, salsa and avocado.
