Cheesy BBQ Chicken Quesadillas
These Cheesy BBQ Chicken Quesadillas are a quick and flavorful meal featuring tender chicken in smoky barbecue sauce, melted cheese, and crispy tortillas, perfect for busy weeknights or casual gatherings.
Servings: 4 servings
Ingredients
- 2 cups cooked chicken breast shredded or chopped (use any cooked chicken, grilled or roasted)
- 3/4 cup barbecue sauce choose your favorite brand or homemade
- 2 cups shredded cheese a mix of mozzarella and cheddar works beautifully
- 4 large flour tortillas 10-inch works best for folding
- 1/2 cup red onion finely chopped
- 1/2 cup bell peppers sliced (optional, for added crunch and color)
- 2 tablespoons olive oil or vegetable oil
- fresh cilantro chopped (optional, for garnish)
- sour cream or Greek yogurt for serving
- salt and pepper to taste
Instructions
- Start by combining the cooked chicken with barbecue sauce in a medium bowl. Stir until the chicken is fully coated with the sauce. If desired, season with a pinch of salt and pepper. Set aside.
- Lay one tortilla flat on a clean surface. Evenly spread about half a cup of the cheesy BBQ chicken mixture over one half of the tortilla. Add chopped red onion and sliced bell peppers on top. Sprinkle about half a cup of shredded cheese over the filling. Fold the tortilla in half, pressing gently to hold everything together.
- Heat one tablespoon of oil in a large skillet over medium heat. Carefully place the folded quesadilla in the skillet. Cook for 3 to 4 minutes on each side, or until the tortilla is golden brown and crisp, and the cheese has melted completely. Repeat with remaining quesadillas, adding more oil as needed.
- Remove the cooked quesadillas from the pan and let cool for a minute before slicing into wedges. Garnish with fresh cilantro if desired, and serve with sour cream or Greek yogurt on the side.
Equipment
- Medium Bowl
- Large Skillet
- Spatula
Notes
Use leftover cooked chicken or rotisserie chicken to save time. For extra smoky flavor, choose a barbecue sauce with chipotle or hickory smoke. Avoid overloading quesadillas to prevent sogginess. Cook over medium heat and press gently with a spatula for a crispier result. A non-stick skillet or cast-iron pan works best.
Variations include adding jalapeños for spice, sautéed mushrooms or spinach for veggies, different cheese blends like pepper jack or gouda, whole wheat or gluten-free tortillas, avocado slices or guacamole, and different BBQ sauce flavors.
Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 2 months. Reheat in a skillet or microwave before serving.