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!

Makes: 4 quesadillas


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

Preheat oven to 350 degrees F.

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.

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.

Layer 4 tortillas individually with chicken, onions, Cheddar cheese
and Monterey jack cheese. Top with remaining tortillas.

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.

B-man :wink: