Ingredients
2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless chicken breast halves, cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon cumin
8 (10 inch) flour tortillas
Directions
1. Preheat oven to 350F.
2. In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
3. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink and drain. Stir in barbeque sauce and evenly coat chicken.
4. Layer four tortillas with chicken, onions, Cheddar cheese, and Monterey Jack cheese. Sprinkle 1/4 tablespoon of cumin over each tortilla. Top with remaining tortillas.
5. Place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Remove from heat. Cut into quarters to serve.