Monterrey Chicken Quesadillas

There was a time in my life when I loved Chili’s and ate there as often as possible. My favorite items on the menu were Southwestern eggrolls and Monterrey chicken. Now that we rarely go out to eat, I like duplicating those tastes at home. And the Monterrey chicken is so easy to reproduce.

As much as we all enjoy it in its original form, I like to play around with basics of the flavor and make it a little different. This recipe is a result of that. It has all of the original flavor but it’s packed into quesadillas and dipped in ranch dressing. So good! This variation is also a good option for stretching the chicken.

Monterrey Chicken Quesadillas

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Keyword: Quesadillas


  • 1/2 lb shredded or diced cooked chicken (I used one large boneless, skinless chicken breast, cooked in the oven)
  • 3/4 cup barbecue sauce (bottled or homemade)
  • 1/2 lb bacon
  • 1 onion,thinly diced
  • 2 cup shredded cheese (I use Monterrey Jack, but anything would work)
  • 6 burrito-sized flour tortillas
  • butter


  • Combine chicken and barbecue sauce. Set aside.
  • Dice the bacon and add to a small skillet. Cook until desired crispness. Remove bacon from skillet with a slotted spoon to drain.
  • Add the sliced onion to the bacon grease in the skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon and drain.
  • Build quesadillas – on a tortilla layer cheese, chicken, bacon, onion, more cheese and top with a second tortilla.
  • Cook quesadillas in a large skillet with melted butter.

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