Lunchbreak: BBQ chicken and corn quesadillas, prepared by Southern Cut Barbecue pitmaster/chef Lee Ann Whippen

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Lee Ann Whippen, Pitmaster and Executive Chef

Southern Cut Barbecue
198 E. Delaware Place
(312) 280-8887

BBQ Chicken and Corn Quesadillas

2 12" flour tortillas
2 Tablespoons butter
2 cups shredded pepper jack cheese
1 ear fresh corn
8 ounces chicken breast
1/2 cup barbecue sauce
1/2 cup sour cream
3 fresh jalapenos, sliced
2 eggs blended
2 Tablespoons milk
1/2 cup all purpose flour
vegetable oil
BBQ dry rub, optional

In medium skillet over medium heat add 2 Tablespoons vegetable oil.  When oil begins to sizzle, add seasoned chicken breast with salt and pepper and saute approximately 4 minutes per side or until internal temperature is 165 degrees.  Set aside to cool for 5 minutes and chop into 1/2" pieces. Melt 1 Tablespoon butter over medium high heat. Lay flour tortilla in pan and cover with 1 cup pepper jack cheese and half of corn shucked from ear, 4 ounces chopped chicken breast. Cook until cheese is melted and bottom side of tortilla golden brown. Fold quesadilla in half and remove from pan.  Repeat with 2nd tortilla. Cut each tortilla in 4 pieces and garnish with BBQ sour cream sauce and BBQ sauce. Top with grid jalapeños and sprinkle with BBQ dry rub.

Fried Jalapeños
Whisk 2 eggs with 2 Tablespoons milk in medium bowl.  Dredge sliced jalapeños in egg mixture then in flour.  Fry in vegetable oil at 350 until golden brown.  Drain on paper towels.

BBQ Sour Cream
Combine 1/4 cup barbecue sauce and 1/2 cup sour cream and put in squeeze bottle.  Use remaining BBQ sauce for garnish.