Name: Stacked BBQ Chicken Quesadillas
Ingredients: 4 large Old El Paso® flour tortillas; 2 boneless (skinless chicken breasts, chopped in 1/2 inch cubes); 1 packet Old El Paso® taco sauce; 1/2 cup of your favorite BBQ sauce (or more depending on your tastebuds); 1/2 large sweet onion (sliced); 1 tablespoon BBQ seasoning; 1 tablespoon Old El Paso® taco seasoning mix; pinch of cayenne pepper; 2 tablespoons olive oil; 2 cup shredded Monterey jack cheese; Salsa; Sour Cream

Ingredients

Units Scale

4 large Old El Paso® flour tortillas
2 boneless (skinless chicken breasts, chopped in 1/2 inch cubes)
1 packet Old El Paso® taco sauce
1/2 cup of your favorite BBQ sauce (or more depending on your tastebuds)
1/2 large sweet onion (sliced)
1 tablespoon BBQ seasoning
1 tablespoon Old El Paso® taco seasoning mix
pinch of cayenne pepper
2 tablespoons olive oil
2 cup shredded Monterey jack cheese
Salsa
Sour Cream

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Instructions

Heat oven to 375°F. Pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined. Stir in cayenne pepper and taco seasoning.
In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. Remove onions from pan. Add chicken and cook until brown on each side and cooked through, about 5 minutes. Add 1/2 the sauce to the pan and stir until covered.
Spray a 9-inch round pan with canola and place one tortilla on the bottom. Brush with sauce and top with 1/3 chicken mixture. Sprinkle with cheese and top with another.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Top with another and repeat 2 times. Sprinkle cheese over the top and bake for 15 minutes or until top is lightly brown. Serve with salsa and sour cream.