Tex-Mex Chicken Quesadillas

When I read a similar recipe by Michelle at AllRecipes.com, I knew that I was going to make a variation of it.  It’s still pretty much the way she wrote it but I increased some of the ingredients and cooked it a different way.  So can you.  Try this without sighing and saying “Ole, y’all!”

Olive oil
2 onions, sliced into rings
4 skinless, boneless pieces of chicken, your choice, cut into strips
1 cup BBQ sauce, your choice
2 Tbls. honey
1-2 cups Colby/Monterey Jack mixed cheese
8 (10”) flour tortillas
Salsa, Optional
Guacamole, Optional

Preheat oven to 350 degrees.

Swirl olive oil around a large skillet and heat.  Add onions and cook until somewhat soft.  Stir in honey and cook mixture until golden brown, about 5 minutes.  Remove from skillet and set aside.

Swirls a bit more olive oil around in the skillet and add chicken, cooking for 8 minutes, or until no longer pink. 

Add BBQ sauce and mix to cover all the pieces of chicken.

Set out the tortillas in a row.  Divide the chicken, onions and cheese evenly on ½ of the tortilla, making sure to leave at least ¼”” of the border free.  Fold the tortilla in half.

Carefully place your completed quesadillas in a medium hot skillet that has been sprayed with cooking spray and cook until golden.  Being very careful, turn the quesadilla over and cook the other side until golden.  Use two spatulas or other utensils to help you turn the quesadilla over. 

You can also bake them.  Place 1-2 tortillas on a large baking sheet and bake, uncovered, for 20 minutes, or until cheese is melted.  Remove from oven and cut into quarters and serve.  Repeat with remaining tortillas.

Just before serving, cut the quesadilla into wedges and serve with salsa and guacamole.