BBQ Chicken Quesadilla

Hey Y'all,
    Hope everyone is enjoying their weekend so far.  I am still working on the Chuy's Creamy Jalapeno Ranch Dip so hopefully I will have a recipe for y'all before Thanksgiving so you can use it as an appetizer.  Last night we had an amazing dinner at Pallotta's Italian Grille in Oak Ridge North.  If you want true Italian food go there because I have been to NYC and it is closet thing to that Italian food.  I recommend the 18th Amendment, it is heaven on a plate.
    OK on to the quesadilla, it is so easy and delicious.  Ingredients are 2 cups shredded BBQ Chicken, 1 cup shredded Colby Jack Cheese, 1 stick Butter, 1 Onion, 5 Jalapenos, 2 small Tomatoes, 1 bunch Cilantro, 12 Flour Tortillas, 1 tsp. Garlic Powder, 1/2 Lime, 1/4 cup BBQ Sauce, 1/8 cup Ranch Dressing, Salt & Pepper.
     First thing is go ahead and shred the chicken that you have leftover from the Beer Can Chicken.  In a skillet start melting the butter.  Chop up your Onion and add to the melted butter.  Then cut in half and take out the seeds of the jalapeno and discard.  Chop up the jalapenos and add to the onion.  Cook for about 10 minutes.  Also chop up the tomatoes and cilantro.  Add tomatoes and cilantro to the onions and jalapenos.  Cook for about 5 minutes. Season with Garlic, Salt & Pepper.  At the very end squeeze half of the lime juice into the onion mixture.  Set aside.  In a bowl mixed together BBQ Sauce and Ranch Dressing then set aside. To assemble the quesadilla take one tortilla.  Layer the with some cheese first, then onion mixture, then some chicken, and add a little bit more cheese.  Then on the other tortilla put about 1 tsp. of BBQ Ranch on the quesadilla.  Then put the tortilla on top of the cheese and chicken.  Heat a non-stick skillet on medium.  Once heated place the quesadilla inside the skillet cook for about 3 - 5 minutes on each side.  Let it rest for about 2 minutes and then cut into 4 triangles.  Repeat the process till all of the tortillas are gone.  Serve with sour cream, guacamole, and pico de gallo.

This dish is absolutley amazing!!! I love mexican and bbq food so to bring those two together is so good.  You get the smoke flavor from the chicken that mixes so well with the heat from the jalapenos. Then you get that smokey cool ranch taste that helps minimize the heat flavor. The onion mixture acts more as a warm pico de gallo which is really nice to have when it is cold outside.  I love the heat from this dish because it is spicy but not to spicy.  If you want to have a lot of heat from this dish leave in some of the seeds from the jalapenos and that will make it more spicy.  You can serve the quesadilla along with some cliantro lime rice and refried black beans.  It makes it more of a baja style mexican food instead of tex-mex.  Hope that your family enjoys this as much as mine did. Next time I will be showing you my favorite pasta salad called the B.L.T. Pasta Salad.  You can either serve it warm or cold and it is amazing.  Hope this inspires you to cook something wonderful for family this weekend.  See y'all next time.