BBQ Chicken Quesadilla is such a fun and tasty meal that brings together tender chicken, tangy barbecue sauce, melted cheese, and crispy tortillas all in one delicious package. The zing of the BBQ sauce blends perfectly with the gooey cheese, making each bite both flavorful and comforting. It’s a quick and satisfying dish that’s perfect for any time you want something easy but packed with taste.
I love making these quesadillas when I’m short on time but want something that feels like a treat. One of my favorite tricks is to add a little bit of red onion or some fresh cilantro to give it a tiny pop of extra flavor. Plus, it’s great because you can use leftover chicken or even grab a rotisserie chicken from the store to make dinner super simple.
When I serve BBQ Chicken Quesadillas, I usually pair them with a dollop of sour cream or a side of fresh salsa. It adds a nice cool contrast to the warm, cheesy filling. This dish always makes everyone smile, whether it’s a quick weeknight dinner or a casual snack for friends. It’s easy, tasty, and just the kind of meal that feels like a little celebration on your plate.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast is great for shredding and mixing with BBQ sauce. If you want something quicker, rotisserie chicken works well too.
Barbecue Sauce: The BBQ sauce adds sweetness and tang. Feel free to pick mild or spicy based on your taste. For a lighter option, try a low-sugar or homemade sauce.
Cheese: Cheddar cheese melts beautifully and gives a nice sharp flavor. You can swap cheddar for Monterey Jack, mozzarella, or pepper jack for a bit of heat.
Tortillas: Flour tortillas hold up well and get crispy. You can use corn tortillas for a gluten-free option, but be gentle when folding them.
Add-ins: Red onions bring crunch and a mild bite. Black olives add a salty note but are optional. Cilantro refreshes the dish with herbaceous brightness; you can leave it out if you’re not a fan.
How Do You Get the Quesadilla Crispy Without Burning It?
The secret is cooking the quesadilla over medium heat patiently. Too high heat can burn the tortilla before the cheese melts. Too low and it will be soggy.
- Heat your pan on medium and add a little oil or butter for even browning.
- Place the folded quesadilla in the pan and press gently with a spatula.
- Cook about 3-4 minutes per side, flipping carefully when the underside is golden brown.
- Remove once both sides are crispy and the cheese has melted inside.
Let the quesadilla sit for a minute before cutting. This helps everything set, so the cheese doesn’t all ooze out and it slices nicely.
Equipment You’ll Need
- Large skillet or non-stick pan – I recommend it because it heats evenly and helps get that crispy crust.
- Spatula – perfect for flipping the quesadilla without tearing it.
- Mixing bowl – for tossing the chicken with barbecue sauce easily.
- Knife and cutting board – useful for chopping onions, cilantro, and slicing toppings.
- Measuring cups and spoons – to keep ingredients balanced and easy to follow.
Flavor Variations & Add-Ins
- Switch chicken for shredded pork or beef for a different smoky flavor.
- Mix in sliced jalapeños or add hot sauce for extra spice.
- Replace cheddar with mozzarella or pepper jack for a different melt and heat level.
- Stir in roasted bell peppers or corn for added sweetness and texture.
BBQ Chicken Quesadilla
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1/2 cup red onion, finely chopped
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh cilantro, chopped
For Assembly and Cooking:
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Sour cream and extra barbecue sauce, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, for a total of around 20 minutes. It’s a quick meal that’s perfect for a busy day when you want something tasty fast!
Step-by-Step Instructions:
1. Mix The Chicken and BBQ Sauce:
In a bowl, toss the shredded chicken with the barbecue sauce until all the chicken is nicely coated and flavorful.
2. Build Your Quesadilla:
Place one tortilla flat on a clean surface. Sprinkle shredded cheddar cheese evenly over half of the tortilla. Then spoon a generous amount of the BBQ chicken over the cheese. Add chopped red onions, sliced black olives if using, and a sprinkle of fresh chopped cilantro on top.
3. Cook The Quesadilla:
Fold the tortilla over the filling to make a half-moon shape. Heat a skillet over medium heat and add olive oil or butter. Carefully place the quesadilla in the skillet. Cook for about 3-4 minutes on each side. You’re looking for a golden, crispy tortilla and melted, gooey cheese inside. Use a spatula to flip gently so it doesn’t tear.
4. Serve and Enjoy:
Remove the quesadilla from the pan and let it rest for a minute before slicing into wedges. This resting helps the cheese set so it doesn’t all spill out. Serve warm with a side of sour cream and extra barbecue sauce for dipping. Yum!
Can I Use Frozen Chicken for This Quesadilla?
Yes, you can! Just make sure the chicken is fully thawed before shredding and mixing with barbecue sauce. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Make These Quesadillas Ahead of Time?
Absolutely! You can prepare the chicken mixture in advance and store it in the fridge for up to 2 days. Assemble and cook the quesadillas fresh for the best crispy texture.
How Should I Store Leftovers?
Wrap any leftover quesadilla wedges tightly in foil or store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet on medium heat to keep the tortilla crispy, or microwave briefly if you’re short on time.
What Can I Use Instead of Flour Tortillas?
If you prefer, you can use corn tortillas for a gluten-free option. Just handle them gently when folding, and consider warming them slightly first to prevent cracking.