I followed this recipe exactly (aside from using a trimmed butt roast) and it is absolutely perfect as is. DO NOT SKIP THE OVEN STEP! It is worth the extra dirty dish. The oven baking gives it a BBQ-like crispness that you can't get in the CP and it bakes in the flavour of the BBQ sauce. I want to try this with chicken and beef also, just for a different taste, but I'm sure it will be equally tasty and wonderful!

Reviewed On: Jun. 27, 2009

We did this on the stovetop due to time contraints but I had a few thoughts... boneless pork chops would be best, DH was having trouble trying to gnaw the bones clean from his pork chop! ^-^ The drippings from the chops added some flavor to the sauce just from cooking stovetop but next time I'd rather cook in the CP for ease and to see how all the flavors really mesh together. I also added a drained can of mushrooms when I layered the onion over the chops (to try and ninja in more veggies). It was very good, and the sky's the limit on seasonings for personal tastes. Thanks for the recipe!

Reviewed On: May 6, 2009

Very good and very filling recipe, I used a water spray bottle on the outside of the tortillas before I filled them and they crisped up perfectly. We halved the recipe using 2 boneless skinless chicken breasts, 1 each green and red bell pepper, and 1 very small onion. It made 4 quesadillas using 10 inch tortillas. Prep was actually pretty easy since I have a veggie slicer from PC. I cut the chicken into small strips, about a 1/2 inch wide and maybe 2 inches long. We used a mexican blend cheese bag (from CostCo) instead of separate cheeses. Served with guac and salsa. Very tasty!

Reviewed On: May 6, 2009