Deep-Fried BBQ Chicken Quesadilla Recipe

Directions

• BBQ Chicken Quesadillas
• Pat the chicken thighs dry, and lightly coat all over with some oil. Then generously season with your favorite poultry rub (or simply salt & pepper). Place the thighs in the fridge, uncovered, for 2-3 hours.
• Get direct heat smoker (or grill) heated up to between 325-350 degrees. Place the chicken skin-side down on the grates and close the lid.
• After about 30 minutes, turn the chicken thighs over. Continue cooking until the internal temperature reaches 180-185 degrees.
• Remove chicken from the heat and allow to rest for a few minutes.
• Cook the bacon until crispy, then chop it up into small pieces.
• Saute the chopped red onion and poblano pepper in some of the bacon grease (or some butter) until tender.
• Pull the skin and meat off of the chicken thighs, and chop it all into small pieces.
• Assemble the quesadillas: Spread a thin layer of cheese atop a flour tortilla. Then distribute some chicken, bacon, onion, and poblano pepper atop the cheese. Drizzle some BBQ sauce across everything. Sprinkle a thin layer of cheese on top of all that, and top with another flour tortilla.
• Cook assembled quesadilla on a skillet or griddle over medium heat until the cheese gets melty and the tortilla browns slightly. Then carefully flip it over and cook the other side.
• Heat vegetable oil up to 350 degrees in a Dutch oven or similar. Use enough oil that the quesadilla can be completely submerged.
• Carefully dip the entire quesadilla into the tempura batter, coating it all over. Let excess batter drain off, then immediately fry in the hot oil until the batter becomes crispy and lightly golden in color. Only fry 1 quesadilla at a time. Place finished quesadillas on wire rack until ready to serve.
• Cut quesadillas into triangles and serve, optionally garnishing with sour cream and chopped green onion.
• Tempura Batter
• Combine all ingredients. Whisk together only until everything is combined and smooth. Use immediately.