Texas Chicken Quesadillas

    35 mins

    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!

    244 people made this

    Makes: 8 servings

    • 2 tablespoons vegetable oil, divided
    • 1 onion, sliced into rings
    • 1 tablespoon honey
    • 2 skinless, boneless chicken breast halves - cut into strips
    • 1/2 cup barbeque sauce
    • 1/2 cup shredded sharp Cheddar cheese
    • 1/2 cup shredded Monterey Jack cheese
    • 8 (10 inch) flour tortillas

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    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 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
    5. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

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    Reviews in English (250)


    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)