Instructions

1. In a large saute pan, heat butter over medium-low heat. Add onion and cook, stirring often, on medium-low until onion is soft and starting to caramelize about 20 minutes.
2. When onion is caramelized, transfer to a small bowl. Add minced chicken and fresh spinach. Season with a pinch of salt and stir just until chicken is warmed through and spinach starts to wilt; transfer to a plate.
3. Turn heat on pan up to medium. Add one tortilla to the pan and spread with 2 tablespoons of barbecue sauce. Add 2 slices of havarti cheese and half of the chicken/spinach mixture and half of the caramelized onions. Top with the other tortilla and cook about 3-4 minutes per side until cheese is melted and tortilla is browned.
4. Repeat with the other tortillas to make two quesadillas.
5. Cut each quesadilla into eights and serve with sour cream if desired.