Description
These BBQ Chicken Quesadillas feature tender, smoky chicken tossed in tangy barbecue sauce, layered with melty cheese, and grilled between golden, crispy flour tortillas. Perfect for an easy dinner, quick lunch, or crowd-pleasing appetizer, these quesadillas deliver bold flavors with minimal fuss.
Ingredients
Units
Scale
For the BBQ Chicken
- 2 cups cooked chicken breast, shredded (about 2 medium chicken breasts)
- 1/2 cup barbecue sauce (use your favorite brand or homemade)
For the Quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon olive oil or cooking spray (for the skillet)
For Serving (Optional)
- Sour cream
- Extra barbecue sauce
- Diced avocado
- Additional chopped cilantro
Instructions
- Prepare the BBQ Chicken Shred the cooked chicken breast and place it in a bowl. Pour the barbecue sauce over the chicken and mix until all pieces are thoroughly coated. Set aside.
- Assemble the Quesadillas Lay out a tortilla and sprinkle 1/4 cup of mozzarella and 1/4 cup of cheddar cheese on half of the tortilla. Top with 1/2 cup of the BBQ chicken mixture, a few slices of red onion, and a sprinkle of cilantro (if using). Add another layer of cheese (about 1/4 cup combined), then fold the tortilla in half.
- Cook the Quesadillas Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Place the assembled quesadilla in the pan and cook for 2–3 minutes until golden brown and crisp. Flip and cook the other side for another 2–3 minutes, until the cheese is melted and both sides are golden. Repeat with the remaining quesadillas, adding more oil as needed.
- Slice and Serve Remove the quesadillas from the skillet and let them rest for a minute before slicing. Cut into wedges and serve warm with sour cream, extra barbecue sauce, or your favorite toppings.
Notes
- Use rotisserie chicken for an even quicker meal.
- Try adding cooked bell peppers or corn for extra flavor and texture.
- Swap cheeses to suit your preference — Monterey Jack and pepper jack are great options.
- You can make these quesadillas in a panini press for hands-off cooking.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
