Sunday, April 19, 2009

Texas Chicken Quesadillas

2 tablespoons vegetable oil, divided
1 onion, sliced into rings (I chop mine very fine)
1 tablespoon honey
2 skinless, boneless chicken breast halves - cut into strips or chunks
1/2 cup GF barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
24 (6 inch) corn tortillas

1. Preheat oven to 350 degrees
2. 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.
3. 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.
4. Layer 12 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
5. Place tortillas on a large baking sheet. You may only be able to bake 5-6 at a time. Bake uncovered in the preheated oven for 15-20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve
We cooked ours on a griddle and reheated the leftovers in the oven the following day. They were fabulous.

No comments:

Post a Comment