Save This savory BBQ chicken quesadilla recipe transforms simple ingredients into a mouthwatering meal that's become my go-to option on busy weeknights. The combination of tangy barbecue sauce, tender chicken, and melty cheese creates a flavor explosion that satisfies every time.
I first created these quesadillas when trying to repurpose leftover grilled chicken. My family was so impressed they requested them again the very next day. Now they're in our regular dinner rotation whenever we need something quick but satisfying.
Ingredients
- Cooked chicken breast: 2 cups shredded provides the protein foundation and works perfectly with BBQ flavors. Rotisserie chicken from the grocery store works wonderfully here.
- BBQ sauce: 1/2 cup adds that signature sweet and tangy flavor. Choose a high quality sauce you already enjoy eating.
- Red onion: 1 small thinly sliced contributes a pleasant bite and beautiful color contrast. Look for firm onions without soft spots.
- Red bell pepper: 1/2 cup thinly sliced adds sweetness and crunch. Select peppers that feel heavy for their size with glossy skin.
- Corn kernels: 1/2 cup brings natural sweetness and texture. Fresh corn cut from the cob provides the best flavor in summer.
- Monterey Jack cheese: 1 1/2 cups shredded melts beautifully and has a mild flavor that complements the BBQ sauce. Grate your own for best melting results.
- Cheddar cheese: 1/2 cup shredded adds a sharp flavor contrast to the mild jack. Medium or sharp works well depending on your preference.
- Flour tortillas: 4 large serve as the crispy vessel for all these flavors. Look for tortillas without many preservatives for best taste.
- Fresh cilantro: 2 tablespoons chopped brightens everything with its distinctive flavor. Optional but highly recommended.
- Olive oil or butter: 1 tablespoon creates that perfectly crisp exterior when cooking. Butter adds more flavor while oil has a higher smoke point.
Instructions
- Prepare the chicken mixture:
- Combine the shredded chicken with BBQ sauce in a mixing bowl, ensuring every piece is well coated. This step can be done ahead of time to allow flavors to meld even better.
- Assemble the quesadillas:
- Lay each tortilla flat and distribute the BBQ chicken mixture over one half of each tortilla. The key is not overfilling while ensuring good coverage. Leave about half an inch border around the edge to prevent spillage during cooking.
- Add the vegetables:
- Evenly scatter the thinly sliced red onions, bell peppers, and corn kernels over the chicken layer. The vegetables should be sliced thin enough to cook quickly when the quesadilla is heated.
- Layer the cheese:
- Sprinkle both Monterey Jack and cheddar cheeses generously over the vegetables. The cheese acts as a delicious glue that will hold everything together when melted.
- Add finishing touches:
- Sprinkle the optional fresh cilantro over the filling ingredients for a bright, herbaceous note. The cilantro really elevates the flavor profile from good to exceptional.
- Fold and seal:
- Carefully fold the empty half of each tortilla over the filled side to create a half moon shape. Press down gently but firmly to help seal the edges and compact the filling slightly.
- Preheat the cooking surface:
- Heat your skillet or griddle over medium heat until hot but not smoking. Brush the surface lightly with olive oil or butter to prevent sticking and add flavor.
- Cook to perfection:
- Place assembled quesadillas on the heated surface and cook for 2 to 3 minutes until the bottom is golden brown and crispy. Press down gently with a spatula if needed to ensure even cooking.
- Flip and finish:
- Carefully flip each quesadilla and cook the second side for another 2 to 3 minutes until equally golden and crispy. The cheese should be completely melted and starting to ooze slightly at the edges.
- Rest briefly:
- Remove from the heat and allow to rest for just 1 minute. This brief rest helps the melted cheese set slightly so it doesn't all run out when cut.
- Slice and serve:
- Cut each quesadilla into triangular wedges using a sharp knife or pizza cutter. Serve immediately while hot and crispy for the best experience.
Save My absolute favorite ingredient in this recipe is the combination of two cheeses. The Monterey Jack provides that gorgeous melt while the sharper cheddar adds depth of flavor. I learned this trick from my grandmother who always said one cheese is good, but two cheeses make magic happen in the kitchen. Every time I make these quesadillas, I think of her cooking wisdom.
Make Ahead Options
These quesadillas work beautifully as a make ahead meal. You can prepare all the components separately and store them in the refrigerator for up to two days. The BBQ chicken mixture actually improves with time as the flavors meld together. When ready to eat, simply assemble and cook as directed.
For even more convenience, you can fully assemble the uncooked quesadillas and stack them between sheets of parchment paper. Store in the refrigerator for up to 24 hours before cooking. This makes them perfect for busy weeknights when you need dinner on the table quickly.
Serving Suggestions
Transform these quesadillas into a complete meal by serving them with complementary sides. A simple green salad with lime vinaigrette adds freshness to balance the richness. For a heartier option, serve alongside Mexican rice or black beans.
For toppings, offer a selection of fresh guacamole, sour cream, pico de gallo, or your favorite salsa. The cool, creamy elements provide a wonderful contrast to the warm, crispy quesadillas. For a restaurant quality presentation, arrange the quesadilla wedges on a platter with small bowls of different toppings in the center.
Ingredient Substitutions
No chicken available? Substitute with pulled pork, shredded beef, or even black beans for a vegetarian option. The BBQ sauce works wonderfully with all these proteins.
For a dairy free version, use plant based cheese alternatives that are designed to melt. Several brands now offer options that melt similarly to conventional cheese.
Corn tortillas can replace flour tortillas for a gluten free option, though they may be slightly more challenging to fold without breaking. Using smaller tortillas and making individual quesadillas can help with this issue.
Flavor Variations
Create a Hawaiian inspired version by adding diced pineapple to the filling. The sweetness pairs beautifully with the tangy BBQ sauce.
For a southwestern twist, add a teaspoon of ground cumin to the chicken mixture and substitute pepper jack cheese for extra heat.
Make a BBQ chicken club quesadilla by adding crispy bacon pieces and a thin layer of ranch dressing inside before cooking.
Save These BBQ chicken quesadillas are a fantastic weeknight dinner that is both delicious and easy to make. Enjoy the crispy, cheesy goodness!
Cooking Questions
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works well and saves time. Simply shred and toss with BBQ sauce.
- → Which BBQ sauce is best?
Use your favorite BBQ sauce, whether sweet, smoky, or spicy. Adjust to your flavor preference.
- → What cheese alternatives can I try?
Smoked gouda or pepper jack add a unique twist, but any good melting cheese works nicely.
- → How do I keep quesadillas crispy?
Cook over medium heat and avoid overfilling. Let them cool briefly before cutting for best results.
- → Are there vegetarian options?
Swap chicken for sautéed mushrooms or black beans to enjoy a meatless yet hearty version.
- → What sides pair well?
Salsa, guacamole, or a tangy slaw make great accompaniments to complement the flavors.