The culinary creation you see above is called the “P-Nutty BBQ Chicken Quesadilla,” and it is 8-year-old Hilton Head Island girl Mallory Russell’s entry in the “Jif Most Creative Peanut Butter Sandwich Contest.” While barbecued chicken may seem an odd substitute for, say, jelly, the people at Jif must have been impressed, as Russell has been named one of 10 finalists nationwide who will compete to win $10,000 toward educational products.
UPDATE: She won. Click here to read all the details.
Russell said this unique quesadilla concoction was inspired by some of her old standbys.
“I said to my Dad, ‘‘lets mix my favorite things: barbecue, peanut butter and a chicken quesadilla,’” she said.
When she’s not breaking new boundaries in sandwiches, Russell prefers the classic blackberry jam and Jif Extra Crunchy on her PB&J.
The 10 finalists were selected based on creativity, taste, nutritional balance, visual appeal and ease of preparation. The top 10 sandwich recipes receiving the highest scores from the initial judging round were then posted online, and Russell will find out in March whether her mouthwatering recipe took home the top prize.
2 tablespoons Jif® Extra Crunchy Peanut Butter
1/3 cup brown sugar and hickory barbecue sauce
1 teaspoon fresh lime juice
1/3 cup of low-fat shredded Mexican 4-cheese
1/3 cup of prepackaged oven-roasted chicken, chopped
1 tablespoon finely diced green onion
2 tablespoons frozen corn kernels
2 tablespoons tomato (chopped)
2 tablespoons cilantro (divided)
1/2 tablespoon butter
Sour cream as desired
Start by mixing first three ingredients in a small bowl. Combine well. Place butter in large fry pan over medium-high heat. Lay tortilla out onto work surface. Spread 2 tablespoons of sauce over entire surface of tortilla. Evenly sprinkle half of cheese on half of the tortilla. Add chicken, green onion, 1 teaspoon cilantro, corn kernels, and 2 tablespoons tomato on top of cheese. Sprinkle on remaining cheese. Fold and lightly press tortilla together. Roll melted butter around pan. Place quesadilla in hot pan and grill for approximately 2 minutes on each side. Remove from pan and allow to rest on cutting board for about 2 minutes. Cut in half and place two pieces on plate. Garnish with remaining cilantro, tomato and dollops of sour cream. Note: You will have enough sauce left over to make another.