Recipes from the Southwest US :: Southwestern Main Dish Poultry

These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey jack. Serve with plenty of guacamole, sour cream and chunky salsa!

Makes: 4 quesadillas

2 Tbsp. canola (or other vegetable) oil, divided
1 onion, sliced into rings
1 Tbsp. honey
2 skinless, boneless chicken breast halves, cut into strips
1/2 c. barbeque sauce
1/2 c. shredded sharp Cheddar cheese
1/2 c. shredded Monterey jack cheese
8 (10-in.) flour tortillas

Preheat oven to 350 degrees fahrenheit.

In a large, deep skillet, heat 1 Tbsp. oil over med. high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 mins. Remove from skillet and set aside.

Place remaining oil and chicken in the skillet over med. high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and in an even way coat chicken.

Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey jack cheese. Top with remaining tortillas.

One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered or without a lid in the preheated oven 20 mins., or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.