The blackberry bushes around my house are finally starting to slow down their production of luscious little fruits. The season is coming to a halt. Or I have simply picked every single blackberry within a 4 mile radius. My purple fingers would probably suggest the latter…..
But judging by the look of things, I think this might be my last blackberry recipe for the summer of 2014. Although there is always that little stash that I tucked safely away in my freezer….
Given my multitude of blackberry recipes here on Floating Kitchen, I thought it might be a fun way to try out a social app that I’ve recently become obsessed with called Steller. If you are all ready on Steller, then lets connect, share and hang out! You can find me here and this is my first story. If not, I highly recommend checking it out. It’s an elegant, fun and crazy addicting way to stitch together photos, videos and text. I’m really excited to explore the app more (i.e. procrastinate) and see what creative stories I can come up with!
So let’s talk BBQ sauce. I have to admit I’m not really a condiment person. I detest mayonnaise and relish. And I’m on the fence about mustard and ketchup. Yes, I’m a weirdo. But I do heart BBQ sauce. It can be sweet, smoky, spicy or vinegary. It’s all good to me. Slather some on and let’s go!
So I decided to turn my last precious haul of blackberries into a BBQ sauce. And I’m really happy with how well balanced it turned out. It’s got just the right amount of sweet, tangy and smoky flavors. It would be perfect smeared on some grilled steak or ribs.
But today I decided to mix it up with some shredded chicken, black beans and corn to make one heck of a flavorful quesadilla. Because quesadillas are like summers comfort food.
Still thinking about grilled steak and ribs? Yeah, me too. Lucky for us the recipe below makes an extra cup of the BBQ sauce. So you can enjoy these quesadillas AND have leftover sauce to put on whatever else pleases you. Enjoy!
One year ago: Chocolate Stout Ice Cream
Blackberry-Chipotle BBQ Chicken Quesadillas
- For the BBQ Sauce
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons chipotle chili in adobo sauce, minced
- 2 cups fresh blackberries
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 tsp. salt
- For the Quesadillas
- 2 cups cooked chicken, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 12 (8-inch) soft flour tortillas
- 3 cups Fontina cheese, shredded
- 4 tablespoons cilantro, roughly chopped
- Make the BBQ sauce. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened, about 5 minutes. Add the minced garlic and cook 1 minute more. Add the brown sugar, vinegar, chipotle chili, blackberries and tomato sauce. Cook, stirring frequently, until the blackberries are broken down and the sauce has thickened, about 10-15 minutes. Stir in the Worcestershire sauce and the salt. Take the skillet off the heat and carefully remove about 1 cup of the BBQ sauce and transfer it to a clean container (you won’t need it for this recipe, so refrigerate it and use it later in the week!).
- Return the skillet to the heat and add the shredded chicken, black beans and corn to the remaining BBQ sauce, tossing to coat. Cook, stirring occasionally, until the filling is warmed through. Remove from the heat and cover to keep warm.
- Assemble the quesadillas. Heat a second skillet over medium heat and spray lightly with non-stick cooking spray. Place one flour tortilla in the skillet and spread a scant 3/4 cups of filling evenly on the tortilla. Sprinkle 1/2 cup Fontina cheese and about 2 tsp. of chopped cilantro on top of the filling. Cover with a second flour tortilla. Let the quesadilla cook about 2-3 minutes, or until the tortilla starts to brown, and then flip it and cook on the second side for an additional 2-3 minutes.
- Remove the quesadilla from the skillet and repeat the process with the remaining filling and tortillas. You can place the cooked quesadillas in an oven set to low to keep warm.
- Cut the quesadillas into four wedges before serving.