Recipe by MICHELLE
"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!"
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vegetable oil, divided
onion, sliced into rings
skinless, boneless chicken breast halves - cut into strips
shredded sharp Cheddar cheese
shredded Monterey Jack cheese
8 (10 inch)
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!
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.
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.
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.
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!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Chicken Quesadillas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
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