Instructions

• Grab a big mixing bowl. Toss together your cooked chicken, black beans, chopped red onion, jalapeño, cilantro, chili powder, smoked paprika, salt, and BBQ sauce. Stir it up real good till it’s all combined and smells incredible.
• Set your pressure cooker on sauté or use a big skillet over medium heat. Spray or oil it lightly so quesadillas won’t stick. You want that nice crisp outside.
• Start with one tortilla laid flat. Sprinkle ¼ cup cheddar cheese over half of it. This cheese layer helps glue everything together.
• Spoon about ½ cup of your chicken-and-bean mix over the cheese side carefully. Top with another ¼ cup cheddar for extra cheesy goodness, then fold the tortilla over to close it up.
• Cook your quesadilla 2 to 3 minutes on one side. Flip it gently and cook another 2 to 3 minutes. You want that golden brown crust and the cheese melted perfect inside.
• Keep the heat medium so the tortilla crisps without burning. Repeat this for every quesadilla using the rest of filling and tortillas. You can keep done quesadillas warm on a plate covered with foil.
• If your pressure cooker bowl is big enough, you can do the sauté step inside it. Otherwise, skillet works just fine.
• Once all quesadillas are cooked, slice each into wedges and serve warm. It’s best right away but still rocks a little cooled off too.