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BBQ chicken quesadillas sliced into wedges showing melted cheese and tender chicken filling

BBQ Chicken Quesadillas

Quick and delicious BBQ Chicken Quesadillas featuring tender shredded chicken tossed in tangy barbecue sauce with melted cheese in crispy tortillas, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1/2 cup barbecue sauce plus extra for dipping
  • 2 cups shredded cheddar cheese or Monterey Jack
  • 4 large flour tortillas
  • 1/4 cup chopped green onions optional
  • 2 tablespoons olive oil
  • 1/2 cup red onion thinly sliced, optional
  • 1/3 cup cilantro chopped, optional

Equipment

  • Large skillet or pan
  • Wide spatula
  • Mixing bowl
  • Sharp knife

Method
 

  1. In a mixing bowl, combine shredded chicken and barbecue sauce until well coated.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat (325-350°F).
  3. Place one tortilla in the skillet and sprinkle with 1/2 cup shredded cheese.
  4. Spread half of the BBQ chicken mixture evenly over the cheese, leaving a half-inch border.
  5. Add optional red onion and cilantro if desired, then top with another 1/2 cup shredded cheese.
  6. Cover with a second tortilla and press lightly.
  7. Cook for 3-4 minutes until the bottom tortilla is golden and the cheese begins to melt.
  8. Carefully flip the quesadilla using a wide spatula and cook another 3-4 minutes until golden and cheese is fully melted.
  9. Remove from skillet and let rest 1-2 minutes before slicing into wedges.
  10. Add remaining 1 tablespoon olive oil to skillet and repeat with remaining tortillas and filling. Serve warm with extra BBQ sauce.

Notes

Use your favorite BBQ sauce for different flavor profiles. Leftover rotisserie chicken works perfectly. Keep heat at medium (325-350°F) to prevent burning while ensuring cheese melts. Store wrapped in parchment paper in airtight container for up to 3 days in refrigerator or freeze for up to 2 months.