Save This BBQ Chicken Quesadilla brings together smoky flavor gooey cheese and fresh herbs inside a perfectly crisp tortilla. It is my go-to when I need a fast dinner with big flavor especially when friends or family drop by hungry.
I started making these when my kids had friends over after sports practice and everyone wanted something comforting but fast. Every slice disappears the second it hits the plate.
Ingredients
- Cooked chicken breast: Shred well for even distribution and juicy texture Use freshly cooked or rotisserie for best results
- BBQ sauce: Choose your favorite brand Smoky or sweet style works well Look for real sugar and bold spice notes
- Red onion: Thinly slice for a bit of crunch and color Go for firm onions with shiny purple skin
- Red bell pepper: Brings sweetness and crunch Choose one that feels heavy and crisp with no wrinkles
- Fresh cilantro: Adds brightness and a hit of freshness Pick leaves that are vibrant green and aromatic
- Flour tortillas: Classic Tex Mex base Use large ones for easy folding and golden crisp results Check the ingredient list for softness
- Shredded Monterey Jack cheese or cheddar: Both melt beautifully Use block cheese you grate yourself for better melt and flavor
- Olive oil: Just a touch to crisp the outside Pick a light tasting oil for best flavor
- Sour cream salsa extra BBQ sauce: Perfect for dipping If using salsa choose one that is not too runny for dipping
Instructions
- Prepare the BBQ Chicken:
- In a mixing bowl toss the shredded chicken with BBQ sauce until every piece is well coated This step ensures every bite is juicy and full of bold BBQ flavor
- Heat the Skillet:
- Set a large skillet over medium heat and pour in half a tablespoon of olive oil Let oil coat the surface fully so the tortilla will crisp up as it cooks
- Fill and Fold Tortilla:
- Place a flour tortilla in the skillet Sprinkle half a cup of shredded cheese evenly over one half of the tortilla Spread one fourth of the BBQ chicken mixture on top and layer with red onion bell pepper and cilantro Fold the empty side of the tortilla over the filling and press gently to seal
- Toast to Golden Bliss:
- Cook the filled tortilla for two to three minutes on one side until golden brown and crisp Carefully flip using a spatula and cook the other side until the cheese inside is fully melted and the tortilla is evenly golden
- Repeat and Serve:
- Transfer to a cutting board and repeat with the remaining tortillas and filling Add more oil to the pan as needed Slice each half moon into wedges and serve piping hot with your favorite dips
Save Fresh cilantro never lasts long in my fridge but when I use it in this recipe it brings the quesadillas to life My youngest says the ribbons of bright green make them look too pretty to eat until the first bite
Storage Tips
If you have leftovers let them cool completely then store in a tightly sealed container in the refrigerator for up to three days To reheat warm the wedges in a dry skillet over low heat until hot and crisp again For longer storage you can freeze assembled quesadillas wrapped tightly in foil and then place in a zip top bag Once ready to eat thaw overnight in the fridge then toast again for best results
Ingredient Substitutions
Monterey Jack is my usual pick but cheddar mozzarella Colby or Mexican blend shine here If you are out of red onion try green onions for a milder bite Shredded rotisserie chicken makes prep even faster Leftover cooked chicken thighs also work If you are looking for a vegetarian spin use cooked black beans and roasted veggies in place of the meat
Serving Suggestions
Slice into wedges and serve as game day bites or a busy weeknight main I like adding sour cream and a scoop of salsa on the side For extra color tuck avocado slices or a crunchy slaw beside each plate For a party offer a trio of dips and watch how fast they disappear
Cultural Notes
Quesadillas are beloved in both Tex Mex and Mexican cuisines This BBQ chicken version is more Tex Mex American in spirit blending Southern barbecue with cheesy tortillas The mashup owes its fame to American creativity and the constant blending of culinary traditions in the Southwest
Seasonal Adaptations
Try sweet corn or diced poblano pepper in summer when veggies abound In cold weather consider swapping BBQ sauce for smoky chipotle sauce to warm things up Even diced cooked sweet potato plays nicely when you want extra texture Use leftover holiday turkey for a festive seasonal quesadilla Roast summer corn and sprinkle inside each fold Top wedges with fresh tomato salsa when tomatoes are at their peak
Save Sometimes I sneak in a roasted jalapeno for a hit of smoky heat and that extra kick always wins compliments at our table
Recipe FAQs
- → How can I make the filling spicier?
Add sliced jalapeños or a pinch of chili powder to the chicken mixture for extra heat.
- → Can I substitute chicken with another protein?
Swap for cooked beef, turkey, or a plant-based alternative to suit different preferences.
- → What cheeses work well besides Monterey Jack?
Mozzarella, cheddar, or a Mexican blend can provide a similar melt and flavor.
- → How do I ensure the quesadilla is crispy?
Use medium heat and a touch of olive oil, cooking each side until golden and edges crisp.
- → Are there gluten-free options available?
Choose certified gluten-free tortillas to accommodate dietary needs while keeping flavors intact.
- → What sides pair well with this dish?
Enjoy with salsa, sour cream, guacamole, or a simple salad for balance and freshness.