1 tsp. Ground Black Pepper(Optional) 1 tsp. Smoked Paprika
½ tsp. Sea Salt
For the quesadillas:
Halloumi Cheese, Sharp Cheddar, or White Cheddar
Zesty Alabama White Sauce or White Queso, for dipping
For the Sauce:
Add all the ingredients together in a food processor to pulse until smooth.Pour into a pot over medium heat to cook for 5-6 minutes, whisking continuously until thoroughly warmed.
The sauce is ready to use immediately or can be stored in an airtight container to enhance the flavors overnight.
In either a large resealable bag or airtight container, combine the chicken with the pickle brine, finely diced pickles, minced garlic, and black pepper. Store in the fridge overnight, or for at least 3 hours.
When ready to cook, drain the chicken, sprinkle with salt, then add into a large pot or dutch oven. Pour in the BBQ sauce, bring to a boil, cover, then lower heat to a simmer for 1/2 - 2 hours, or until fully cooked. (Another option is to cover the chicken in water, bring to a boil, then simmer until fully cooked. Once cooked, drain the water, and toss the shredded chicken with the BBQ sauce.)
Allow the chicken to cool for at least 5-10 minutes, then either shred with two forks or in a stand mixer.
Enjoy the slow-cooked BBQ chicken warm however you desire!If making the quesadillas, heat up olive oil in a large skillet over medium high heat for 1 minute. Add in one tortilla, 2-3 tbsp. cheese, and 2-3 tbsp.
Cook for 2-4 minutes on each side, or until golden brown and crispy. Serve warm with a zesty white sauce or white queso for added creaminess.
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