About this recipe: 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!
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! - 26 Nov 2010 (Review from Allrecipes US | Canada)
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. - 04 Nov 2002 (Review from Allrecipes US | Canada)
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. - 11 Jun 2003 (Review from Allrecipes US | Canada)