*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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!
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
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!
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!
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.
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