BBQ Chicken Quesadilla is a perfect mix of smoky, tangy BBQ chicken and melty cheese all wrapped up in a crispy tortilla. The combination of tender chicken, gooey cheese, and a little bit of crunch makes it an easy favorite for any meal or snack time.
I love making these quesadillas because they come together so quickly, and you can customize them with your favorite toppings like onions, peppers, or even a little jalapeño for some extra kick. The BBQ sauce adds a nice sweet and tangy twist that everyone seems to enjoy, and it’s a great way to use leftover chicken.
My favorite way to serve BBQ Chicken Quesadilla is with a side of creamy ranch or sour cream and a fresh salsa for dipping. It’s always a hit when I bring it to casual get-togethers or just a simple weeknight dinner. Hands down, it’s one of those easy dishes that feels like a treat but takes hardly any time to make!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the star here. Leftovers work great, or rotisserie chicken saves time. For a twist, use grilled chicken or even leftover turkey.
Barbecue Sauce: This adds a smoky, sweet tang. Choose your favorite brand or homemade. For a spicier kick, try adding hot sauce or chipotle BBQ sauce.
Cheese: Sharp cheddar and Monterey Jack melt beautifully and give rich flavor. You can swap for mozzarella or a Mexican cheese blend if preferred.
Tortillas: Flour tortillas crisp up nicely, but whole wheat or gluten-free tortillas can work too. Just keep an eye on cooking time as they may crisp differently.
How Do You Get a Crispy Quesadilla Without Burning It?
To get a perfectly crispy quesadilla without burning:
- Use medium heat so the cheese melts inside before the tortilla browns too much.
- Lightly oil or butter the pan to help crisp the tortilla evenly.
- Cook slowly—3 to 4 minutes per side—watching closely as cooking times can vary by stove.
- Use a spatula to flip gently to keep fillings in place.
Patience here makes all the difference for melty cheese and a golden, crispy outside!
Equipment You’ll Need
- Large skillet or frying pan – I recommend this because it heats evenly and makes flipping easier.
- Spatula – helps you flip the quesadilla carefully without spilling the filling.
- Measuring spoons and cups – for accurate ingredient portions, especially the sauces and cheeses.
- Cutting board and knife – for chopping cilantro and slicing the finished quesadilla into wedges.
Flavor Variations & Add-Ins
- Try adding sliced jalapeños or green chilies for a spicy kick. They add heat and brighten the flavor.
- Use shredded cooked pork or beef instead of chicken for a smoky, meaty variation.
- Mix in sautéed onions, bell peppers, or corn for extra texture and sweetness.
- Swap cheeses—try mozzarella for a more mild flavor or pepper jack for extra spice.
BBQ Chicken Quesadilla
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Fresh cilantro, chopped (for garnish)
- Sour cream, for serving (optional)
- Salsa or guacamole, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 15 minutes of cooking time, so you can have delicious BBQ Chicken Quesadillas ready in just about 25 minutes. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Prepare the BBQ Chicken Mixture:
In a medium bowl, mix the shredded chicken with barbecue sauce until the chicken is fully coated. This will give your quesadilla that tasty, smoky flavor.
2. Cook the Quesadilla:
Heat a large skillet over medium heat and add a little olive oil or butter. Place one tortilla in the skillet and sprinkle shredded cheddar and Monterey Jack cheese evenly over half of the tortilla. Then, spread a good amount of the BBQ chicken mixture over the cheese. Add a little more cheese on top to keep everything together. Fold the tortilla over the filling.
Cook for about 3-4 minutes on one side until it’s golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until golden and the cheese is melted.
3. Serve:
Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges, sprinkle with chopped cilantro, and serve warm. Add a side of sour cream, salsa, or guacamole for dipping.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it with the barbecue sauce. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker prep.
What Can I Substitute for Flour Tortillas?
You can use whole wheat, corn, or gluten-free tortillas if you prefer. Just keep in mind the cooking time might vary slightly, and some tortillas may be more delicate, so flip carefully.
How Do I Store Leftover Quesadillas?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the oven to keep them crispy. Avoid microwaving as it can make the tortilla soggy.
Can I Make These Ahead of Time?
Absolutely! Prepare the BBQ chicken mixture in advance and store it in the fridge for up to 2 days. Assemble and cook the quesadillas fresh for the best texture, or cook them fully and reheat as needed.
