You catch the smell through the steam vent and suddenly you are starving. The pressure cooker’s valve hiss is like a dinner bell in your kitchen. You feel drawn in by that familiar tangy BBQ scent mixin with chicken and warm tortillas.
It’s funny how just the pressure build inside your cooker can turn raw chicken into something juicy and tender so quick. You watch the float valve pop up, tellin you it’s sealing tight and doin its thing. You can hardly wait to get that quesadilla ready to eat.
When you hear the natural release start, you know it’s almost time. You open the lid and breathe in that smoky sweet smell. That’s when you remember why you love pressure cookin for meals like this — it works real good for locking flavor in fast without wastin time.
What Makes Pressure Cooking Win Every Round
- You seal the lid and quickly get pressure build, no long wait.
- Valves hiss signals cookin is on and food is locking flavors inside.
- Float valve rise means sealed and safe cookin environment.
- Retains juices so chicken stays juicy every time.
- Natural release lets steam out slow so meat stays tender.
- Sealing ring keeps everything tight, no steam escaping.
- Pressure cooker cuts down your meal time a bunch, perfect for busy days.
All the Pieces for This Meal
- One 3-oz. raw boneless skinless chicken breast cutlet
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 tablespoon BBQ sauce (45 calories or less per 2 tablespoon serving) plus more for serving
- 1 large high-fiber flour tortilla (110 calories or less, I like Ole Xtreme)
- ¼ cup shredded reduced-fat Mexican-blend cheese
- 2 tablespoon chopped red onion
- 1 tablespoon chopped fresh cilantro
- Nonstick spray for cooking
- Optional: Extra BBQ sauce for dipping
These simple ingredients come together real nice for a quick dinner or snack. The chicken gets seasoned just right with garlic and onion powder so the BBQ sauce doesn’t have to do all the work. The cheese melts real nice between the tortilla folded over the chicken filling. Red onion and cilantro add a fresh kick you’ll notice at first bite.
The Full Pressure Cooker Journey
First, spray your skillet with nonstick spray and heat it to medium heat. While it warms up, season your chicken breast with garlic powder and onion powder on both sides.
Cook the chicken for about 3 to 4 minutes on each side. You’re looking for it to be cooked through and no longer pink inside. Once done, transfer it to a cutting board and chop it into bite-sized pieces.
Next, toss the chopped chicken in a bowl with 1 tablespoon of that BBQ sauce. Spread that mixture over one half of your tortilla, then sprinkle the shredded cheese, chopped onion, and cilantro on top.
Fold the tortilla over to enclose all the good fillings. Spray your skillet again with nonstick spray and heat it back to medium. Place your quesadilla in the pan.
Cook each side about 2 to 3 minutes until the tortilla turns golden brown and the cheese inside melts gooey and delicious. Keep an eye so it don’t burn.
Slice it up and serve with some extra BBQ sauce for dipping if you want. This little adventure is done and totally worth the wait you had by that sealin ring.
Smart Shortcuts for Busy Days
- Use pre-cooked rotisserie chicken chopped fine to skip cookin chicken step.
- Grab bottled pre-mixed BBQ sauce so you don’t gotta measure extras.
- Keep frozen chopped onions on hand for fast topping prep.
- Once you got the tortilla folded, you can press it in a sandwich maker instead of skillet.
These little time savers keep you from burnout on weeknights. I get ya, sometimes you just need fast but tasty without messin too much in the kitchen. This way, the pressure cooker handles the tough part and you finish with a quick skillet crisp.
That First Bite Moment
The crunch of that golden tortilla is so satisfying. You notice the slight resistance before it gives way to soft, melty cheese.
The BBQ chicken inside is juicy and full of flavor. It’s got that smoky sweet bite you wanna savor with each chew.
Little hits of fresh onion and cilantro pop between the cheesy richness. It’s a contrast you didn’t expect but are glad you got.
When you dip it in extra BBQ sauce, it amps up the whole deal. You remember why you tried this recipe in the first place.
Smart Storage That Actually Works
- Cool your leftover quesadilla completely before wrapping it tight in foil or plastic wrap. This keeps it from getting soggy.
- Store inside an airtight container in the fridge. It’ll keep tasty for up to 3 days.
- For longer storage, pop individual slices in freezer bags and freeze. When ready, reheat in a toaster oven to keep that crisp outside.
Keepin your BBQ chicken quesadilla good for later don’t have to be tricky. Just slow down the moisture trap and pick the right container. Trust me, your next day snack will thank you with that still tasty crunch.
Common Questions and Real Answers
- Can I use frozen chicken breast straight from freezer?
You can, but I recommend thawing it first so it cooks evenly inside the pressure cooker. Frozen might mess up your pressure build time and texture. - What if I don’t have a skillet to brown the quesadilla?
Try a grill pan or even a sandwich press. Anything that heats evenly and crisps tortilla works fine. - Can I make this vegetarian?
Totally, just swap chicken for grilled veggies or beans and add more cheese to keep it tasty. - How long should I natural release after pressure cooking chicken?
I like 5 minutes for natural release to keep chicken juicy, then quick release the rest if you’re in a hurry. - What kinda BBQ sauce should I use?
Go for something with low sugar and less than 50 calories per serving to keep flavors bright and not too sweet. - Can I prep the filling ahead?
Sure thing! You can cook, chop, and toss chicken in BBQ sauce ahead of time then just assemble quesadilla when hungry.
BBQ Chicken Quesadilla Pressure Cooker Recipe
Equipment
- 1 Skillet Nonstick preferred
Ingredients
Main ingredients
- 1 3-oz. boneless skinless chicken breast cutlet
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 tablespoon BBQ sauce 45 calories or less per 2 tablespoon serving; plus more for serving
- 1 large high-fiber flour tortilla 110 calories or less, I like Ole Xtreme
- ¼ cup shredded reduced-fat Mexican-blend cheese
- 2 tablespoon chopped red onion
- 1 tablespoon chopped fresh cilantro
- Nonstick spray for cooking
Instructions
Instructions
- Spray your skillet with nonstick spray and heat it to medium heat.
- Season chicken breast with garlic powder and onion powder on both sides.
- Cook chicken for 3-4 minutes per side, until cooked through. Then chop into bite-sized pieces.
- In a bowl, toss chicken with 1 tablespoon BBQ sauce. Spread mixture over half the tortilla. Top with cheese, onion, and cilantro.
- Fold tortilla over filling. Re-spray skillet with nonstick spray, heat again over medium.
- Cook quesadilla 2–3 minutes per side or until tortilla is golden and cheese is melted. Slice and serve with extra BBQ sauce if desired.
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