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!

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
4 quesadillas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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

  • Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly 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 in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Nutrition Facts

411 calories; protein 23.2g 47% DV; carbohydrates 46.2g 15% DV; fat 14.3g 22% DV; cholesterol 47.9mg 16% DV; sodium 753.5mg 30% DV. Full Nutrition

Reviews (258)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2010
Absolutely wonderful. Served with Chicken Tortilla Soup and Southwestern Egg Rolls as a starter for a casual dinner party. Assembled the quesadillas and baked half per the recipe and then pan fried half. NOTE: to keep the ingredients from oozing out fold the quesadilla in half taco style when finished cooking let the quesadilla "set" for 1 or 2 minutes then use a pizza cutter to divide into triangles. Didn't tell the group which was which and they voted hands down for the pan fried which I actually preferred too.... Doubled the cheese and used a mix of Cheddar Monterey Jack and Pepper Jack cheese with the carmelized onion and BBQ chicken. Wonderful! Read More
(268)

Most helpful critical review

Rating: 2 stars
05/25/2004
I wanted to like this I really did but the taste and texture of the BBQ sauce in a quesadilla just wasn't my liking. I probably will not make this again; however if you really enjoy BBQ sauce and don't think you'll mind the gooey texture then go for it! I followed the recipe exactly as written and recommend doubling the amount of cheese. Read More
(59)
351 Ratings
  • 5 star values: 219
  • 4 star values: 104
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
11/30/2010
Absolutely wonderful. Served with Chicken Tortilla Soup and Southwestern Egg Rolls as a starter for a casual dinner party. Assembled the quesadillas and baked half per the recipe and then pan fried half. NOTE: to keep the ingredients from oozing out fold the quesadilla in half taco style when finished cooking let the quesadilla "set" for 1 or 2 minutes then use a pizza cutter to divide into triangles. Didn't tell the group which was which and they voted hands down for the pan fried which I actually preferred too.... Doubled the cheese and used a mix of Cheddar Monterey Jack and Pepper Jack cheese with the carmelized onion and BBQ chicken. Wonderful! Read More
(268)
Rating: 4 stars
09/15/2003
Yum, Yum! The barbecue sauce does a lot for the quesadillas and gives it a real kick. My sautéed onions turned out a little burnt, but they still tasted great. (Sometimes things taste better burnt!) I savored every bite, especially when I got a chunk of onion!! It's like they were carmelized by the honey. The only thing I would change is the cooking time in the oven. It only took 5 minutes for the cheese to melt and for the tortilla to start turning crisp. Read More
(67)
Rating: 2 stars
05/25/2004
I wanted to like this I really did but the taste and texture of the BBQ sauce in a quesadilla just wasn't my liking. I probably will not make this again; however if you really enjoy BBQ sauce and don't think you'll mind the gooey texture then go for it! I followed the recipe exactly as written and recommend doubling the amount of cheese. Read More
(59)
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Rating: 4 stars
10/15/2008
Great idea recipe but I've made it a bit easier and quicker. Used leftover cooked chicken, chopped, and one jalapeno pepper,finely chopped. Mixed that with enough BQQ sauce (Sweet Baby Ray's) to coat. Spread enough of that mixture to cover one half of a large tortilla. Sprinkle with some Monteray/Cheddar cheeses and fold over. Cook in a skillet sprayed with cooking spray. Spray top side of tortilla while bottom cooks and flip when brown. Brown bottom side and serve topped with chopped green onions! Read More
(46)
Rating: 5 stars
06/17/2003
Outstanding! These were absolutely wonderful and delicious. I prepared the recipe just exactly as mentioned. No problems at all and the results were out of this world. Someone commented on the BBQ sauce etc...THESE ARE TITLED "TEXAS CHICKEN QUESADILLAS" Texas=BBQ!! Anyone who might be wondering give them a try just like the recipe calls for. You won't be sorry. Thanks Michelle Read More
(38)
Rating: 5 stars
04/25/2008
AWESOME!!! The caramelized onions is the key to really making these taste great! I was out of bottled bbq sauce so I found 2 recipes to try on this site. The "Carolina low carb bbq sauce" and "Dave's bbq sauce". Since this recipe was called "Texas" quesadillas I figured the bbq sauce had to be a red sweet sauce. I baked covered in the oven the first 10 minutes for a slightly softer quesadilla. I liked the red bbq sauce but LOVED LOVED the "Carolina low card bbq sauce (a savory sweet yellow mustard) on these!!! I will definitely make this recipe again and again! Read More
(23)
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Rating: 4 stars
09/14/2003
What a great unique idea! On paper this recipe didn't sound to amazing but these were a pleasant surprise!! They were so popular that I had to make a second batch to follow the first. The first time I followed the recipe to the letter. The second time I added more chicken - skipped the onion saute part and did the "taco" thing (I agree with the former reviewer = less oozey and were easier to cut). BUT on the second batch I did add some minced green onions. Both times great! Thanks Michelle for this one! Read More
(17)
Rating: 5 stars
06/10/2003
These quesadillas came out great! I did have to make some modifications though--I doubled the amount of cheese that the recipie called for and halved the onion and the baking time. Read More
(14)
Rating: 5 stars
07/27/2010
These are delicious. Please do not be put off by the use of barbeque sauce: it and the caramelized onions are what make the recipe great. A local restaurant makes a great variation of these -- they add a little sauteed spinach and mushrooms as well. I agree that you want to watch the time in the oven -- 20 minutes is too long. You can also cook these in a skillet if you are in a hurry; I brush a tiny bit of olive oil on the bottom of the quesadilla and have them heated in less than five minutes. Read More
(9)