Chicken Quesadilla with Caramelized Onions & BBQ Sauce

Directions for Caramelized Onions

Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with sunflower oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. Cook for 30 minutes to an hour more, stirring every few minutes. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes, lower the stove temperature. Once finished, set aside.

Directions for Quesadilla

Heat up 1 Tbsp of sunflower oil in a large sauté pan. Add chicken. Cook until golden brown. Remove from pan with a slotted spoon and dry out on a paper towel to remove any excess oil.

Assemble the Quesadilla by laying out 4 tortillas. Spread your favorite BBQ sauce of the tortilla. Add caramelized onions, chicken & cheese. Add another tortilla on top.

Heat up 2 Tbsp of sunflower oil on medium heat in a large sauté pan. Gently place quesadillas in pan and cook each side until lightly brown. Remove from pan onto paper towels dry absorb any excess oil. Season with salt.

Place quesadillas on a sheet pan and cook for about 5 minutes in 350 degree oven to melt the cheese inside.

Serve with Sour Cream.