Chicken Quesadillas

I believe I've made mention of the fact that I'm not a huge "Mexican food" fan, but I LOVE, LOVE, LOVE quesadillas! When I was pregnant with my son, my husband made the mistake of bringing home Don Pablo's Club Quesadillas---that quickly became a CONSTANT craving! The bacon complimented the chicken so well, especially with the red onion and tomato...YUM! One would think that I, alone, ordered these particular quesadillas often enough to clue them in that it was a popular menu item, but sadly, they stopped making them. My husband has tried several times to recreate the recipe at home and he finally has come up with a pretty close version!

Chicken Quesadillas

3 boneless skinless chicken breasts (pounded out to 1/4 inch thickness)
6-8 slices of bacon
1/2 cup chopped red onions
1 cup roma tomatoes, diced
2 cups shredded Mexican or mild cheddar cheese
4 flour tortillas
4 tablespoons butter
4 tablespoons barbecue sauce (We used Sweet Baby Rays)

Directions:

Preheat oven to 350 degrees F. Place bacon onto foil-lined cookie sheet and bake until crispy. While the bacon is cooking, season chicken with desired seasoning (we like the "Chicken and Rib Rub" from Sam's Club!) and grill in a greased grill pan. Cut chicken into small chunks and set aside.

Butter one side of each tortilla and place two of the tortillas, buttered side down in a nonstick skillet. Place 1/2 cup of shredded cheese evenly spread over each tortilla. Divide red onions, tomatoes, chicken and bacon evenly between the two tortillas. Top each tortilla with remaining cheese and drizzle with BBQ sauce. Place remaining two tortillas, butter side up, on top of mixture. Carefully flip quesadilla over and allow to brown on the other side. (Tip: Use a salad plate to flip more easily--place it over the top of the quesadilla and use a spatula underneath to steady it!) Cut into wedges and serve with sour cream and guacamole.

Source: Marcus Guajardo