I was planning to make chicken quesadillas, but the tortillas I bought were two thin. These turned out great, and sauce really gave them an extra zing.
4 flour tortillas (I used low carb)
2 large boneless skinless chicken breasts
1/4 onion, diced
1 tomato, diced
1/3 lb pepper jack cheese, diced into small pieces
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/4 cup sour cream
1 Tablespoon lime juice
1/8 cup barbecue sauce
Season chicken with chili powder, salt, and cumin. Heat olive oil in pan over medium high heat. Cook chicken in pan until done. Add onions and cook until done. Dice chicken into 1 inch pieces.
In blender, puree sour cream, lime juice, barbecue sauce, and dash salt and pepper. On each flour tortilla, place 1/4 diced chicken and onions and 1/4 diced pepper jack cheese pieces. Cook in microwave for 30 seconds or until cheese melts. Add 1/4 diced tomatoes and top with 1/4 of sour cream mixture. Roll up tortillas and slice in half. Repeat with remaining 3 tortillas.