These. Are. Delicious. I made these for dinner last night and they barely got to even touch the table before they were being gobbled down.
It’s rare for Zack and I to both LOVE a food, but this one we both agree on. I asked him what he thought and he said, “so good, probably should make them again tomorrow.” Silly man.
Just for interest’s sake – I used 1/4 cup of Kraft Honey BBQ sauce and 1/4 cup of Sweet Baby Ray’s Sweet ‘n Spicy (I ran out of honey BBQ right in the middle, that’s why I mixed them). The flavors actually complemented each other really nicely. It was very sweet but had a small kick to it.
I also used probably more than 1 cup of cheese. Even though it’s pretty unhealthy, Zack and I are big cheese fans.
I didn’t really measure the olive oil either. I just poured a little in the skillet each time it called for it – I really doubt I used 2 whole tablespoons.
Texas Chicken Quesdillas
– 2 tablespoons olive oil
– 1 small onion, sliced thinly
– 1 tablespoon honey
– 2 chicken breasts, diced
– 1/2 cup BBQ sauce
– 1 cup shredded Mexican cheese
– 4 whole wheat flour tortillas
Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside.
Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.
Spray a different skillet with nonstick cooking spray. Place tortilla in the skillet and sprinkle cheese over the entire thing. Then, on just half of the tortilla, spoon onions and chicken.
Let it heat through a little until the cheese is melted and tortilla starts to brown a bit. Then, fold it in half and let it sit for a minute. Repeat for remaining tortillas.