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Stacked BBQ Chicken Quesadillas


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.