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CHIPOTLE BBQ CHICKEN QUESADILLAS

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons + 4 teaspoons pure corn oil divided
  • 2 cups thinly sliced yellow onions
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 2 boneless, skinless chicken breasts sliced
  • 1/2 cup smoky Chipotle barbecue sauce divided
  • 4 8-inch soft taco style flour tortillas
  • 2 cups shredded Monterey Jack cheese divided
  • - sour cream optional
DIRECTIONS

In large skillet, heat 1 tablespoon oil over medium-high heat. Add onions and salt; sauté about 5 minutes. Add water; continue sautéing until browned and water is absorbed (about 2-3 minutes).

Remove onions from pan. Add 1 tablespoon oil to skillet. Add chicken and sauté chicken until no longer pink in the middle (about 5 minutes). Stir in 1/3 cup barbecue sauce. Remove from pan. Wipe out skillet.

Add about 1 teaspoon oil to skillet over medium-high heat. Place 1 tortilla in skillet; sprinkle ¼ cup cheese on one half of tortilla, top with ¼ chicken, ¼ onions, ½ tablespoon barbecue sauce and ¼ cup cheese. Fold tortilla in half.

When bottom is golden brown (about 1 minute), carefully flip quesadilla over and continue cooking until golden brown. Remove from skillet; repeat with remaining ingredients. Cut into wedges and serve with sour cream, if desired.