Ingredients for Barbecue Chicken Quesadillas

Series Summary

Appetizers first appeared in culinary history as a way to appease Greek and Roman rulers as they drank wine while waiting for their meals. Before the advent of nibbles to counter the alcohol, they might have demanded the banishment, even death of tens perhaps hundreds of servers as their stomachs growled and their buzzes took hold. In an effort to stem this loss of staff, the Roman Senate formed a special panel to investigate possible solutions. The result was the app tisor, which literally translates to “little meal.” Around this same time period, independent of any panel suggestions, peasant cooks realized they could keep family members from milling around the kitchen and getting on their nerves if they gave the hungry diners a snack before dinner.

If you are looking for easy party appetizers, look no further! Our expert, Laura Bandford, shows you how to make delicious appetizers. With these easy recipes, you can learn how to make barbecue chicken quesadillas, stuffed mushrooms, and crab dip. Laura walks you through all the steps. If you have ever wondered how to poach a chicken, Laura shows you easy tips for delicious chicken recipes. Also, if you are curious how to clean mushrooms, Laura gives you tips about that too. So, for your next party, get some appetizer recipe ideas at Expert Village today!

Video Transcript

"Today we are going to make an appetizer trio, three different appetizers. The first one is barbeque chicken quesadillas. Here are the ingredients that you'll need: I have 1 large bone-in, skin-on chicken breast, and I'm going to poach that chicken breast with aromatic vegetables, namely carrots, onion and celery. Inside the quesadilla, I'm going to use a bottled, just my favorite barbeque sauce. Any one will do, instead of making it from scratch for this purpose. Also inside the quesadilla are going to be a combination of cheeses: blue cheese, because I think it goes really well with barbeque sauce; red onion because I think it goes really well with barbeque sauce; and cheddar, because it melts well, and it melts differently from the blue cheese, and that's a good combination. I have some flour tortillas here, and that's really all the ingredients you'll need. As far as equipment, we are going to grate our own cheddar cheese so I have a cheese grater, and I have an array of utensils: a really nice, big spatula to flip our quesadillas; a chef's knife; and a couple of pairing knives; I also have a vegetable peeler for the carrots. And we need two pots. One is a smaller skillet for poaching the chicken, and a bigger skillet for actually making the quesadillas and grilling the quesadillas. I want to get two in there, because it's nice and big, at once. When we come back, we're going to prep our aromatic vegetables."