BBQ Chicken Quesadillas are one of those weeknight lifesavers when you need something quick, satisfying, and packed with flavor. With tender chicken coated in tangy barbecue sauce and melted cheese tucked into crispy tortillas, these quesadillas come together in just 20 minutes.
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Ingredients for BBQ Chicken Quesadillas
I always keep these ingredients stocked because they’re incredibly versatile for quick weeknight meals. The beauty of this recipe is its simplicity – you don’t need specialty items, just pantry staples that come together beautifully. My go-to approach is using rotisserie chicken for ultimate convenience, though any cooked chicken works perfectly.
- 2 cups cooked shredded chicken (rotisserie chicken saves so much time)
- 1/2 cup barbecue sauce, plus extra for dipping (I recommend a quality Kansas City-style for balanced sweetness)
- 2 cups shredded cheddar cheese or Monterey Jack (full-fat melts better and tastes richer)
- 4 large flour tortillas (burrito-size works best)
- 1/4 cup chopped green onions, optional (adds fresh flavor)
- 2 tablespoons olive oil (for crispy exteriors)
- 1/2 cup red onion, thinly sliced, optional (I usually add this for extra texture)
- 1/3 cup cilantro, chopped, optional (fresh herbs elevate the flavor)
Step-by-Step Instructions
In my experience, the key to perfect quesadillas is maintaining medium heat (around 325-350°F) – too high and the tortilla burns before the cheese melts, too low and everything gets soggy instead of crispy.
Step 1: In a mixing bowl, combine the shredded chicken with 1/2 cup barbecue sauce, stirring until every piece is evenly coated. The sauce should cling to the chicken without being overly wet.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Once the oil shimmers slightly, place one tortilla flat in the pan and immediately sprinkle 1/2 cup shredded cheese across the entire surface.
Step 3: Spread half of the BBQ chicken mixture evenly over the cheese layer, leaving about a half-inch border around the edges. If using red onion and cilantro, add them now. Top with another 1/2 cup cheese – this upper layer helps everything stick together.
Step 4: Place the second tortilla on top and press down gently with your spatula. Cook for 3-4 minutes without moving it, until the bottom tortilla turns golden brown and you can see the cheese beginning to melt around the edges.
Step 5: Using a wide spatula, carefully flip the quesadilla in one smooth motion. Cook for another 3-4 minutes until both sides are crispy and golden, and the cheese has completely melted. The quesadilla should feel firm and hold together when you lift it.
Step 6: Transfer to a cutting board and let rest for 1-2 minutes before slicing into wedges – this prevents the filling from spilling out. Add the remaining 1 tablespoon olive oil to the skillet and repeat the process with remaining ingredients to make the second quesadilla.
Perfect Pairings for BBQ Chicken Quesadillas
These quesadillas pair beautifully with fresh, cooling sides that balance the rich, smoky flavors.
Creamy Coleslaw: The crisp, tangy crunch of coleslaw provides the perfect contrast to the warm, melty quesadilla while adding vegetables to your plate. If you love BBQ flavors, try our BBQ Chicken Coleslaw Wraps for another creative way to enjoy this combination.
Mexican Street Corn: Sweet corn with lime, cilantro, and a touch of chili powder echoes the Southwestern flavors without overwhelming the BBQ notes. Our Street Corn Chicken Rice Bowl showcases this pairing beautifully.
Black Bean and Avocado Salad: This protein-rich side adds nutritional balance with healthy fats and fiber, making the meal more satisfying and complete.
Crispy Sweet Potato Fries: The natural sweetness complements the tangy barbecue sauce while adding a different texture that both kids and adults love. Check out our Maple Glazed Chicken with Sweet Potatoes for more sweet potato inspiration.
Fresh Garden Salad with Cilantro-Lime Dressing: Light greens with a zesty dressing cut through the richness of the cheese and provide refreshing brightness to the meal. Our Cilantro Lime Steak Bowls feature a similar bright, zesty flavor profile.
Storage & Serving Tips
Store leftover quesadillas wrapped in parchment paper inside an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each quesadilla for up to 2 months.
When reheating, I recommend using a skillet over medium heat for 2-3 minutes per side to restore that crispy exterior – microwaving makes them soggy. An air fryer at 350°F for 4-5 minutes also works beautifully, or reheat in a 375°F oven for 8-10 minutes.
These quesadillas are incredibly versatile for meal prep. Make a batch on Sunday and reheat throughout the week for quick lunches or dinners. They also work wonderfully for game day gatherings or casual entertaining when sliced into smaller wedges and served with various dipping sauces. If you’re looking for more quick meal prep ideas, try our Cheesy Garlic Chicken Wraps or Smashburger Quesadillas.
FAQs
Can I use different types of cheese?
Absolutely! While cheddar and Monterey Jack are classics, pepper jack adds spice, mozzarella creates extra stretch, or try a Mexican cheese blend for authentic flavor.
What’s the best way to prevent soggy quesadillas?
Don’t overload with sauce or wet ingredients, use medium heat to cook thoroughly, and avoid covering the pan which traps steam. Letting them rest before cutting also helps maintain structure.
Can I make these ahead for a party?
Yes! Assemble the quesadillas completely, then refrigerate for up to 4 hours before cooking. You can also cook them fully, refrigerate, and reheat just before serving for crispy results.
BBQ Chicken Quesadillas
Ingredients
Equipment
Method
- In a mixing bowl, combine shredded chicken and barbecue sauce until well coated.
- Heat 1 tablespoon olive oil in a large skillet over medium heat (325-350°F).
- Place one tortilla in the skillet and sprinkle with 1/2 cup shredded cheese.
- Spread half of the BBQ chicken mixture evenly over the cheese, leaving a half-inch border.
- Add optional red onion and cilantro if desired, then top with another 1/2 cup shredded cheese.
- Cover with a second tortilla and press lightly.
- Cook for 3-4 minutes until the bottom tortilla is golden and the cheese begins to melt.
- Carefully flip the quesadilla using a wide spatula and cook another 3-4 minutes until golden and cheese is fully melted.
- Remove from skillet and let rest 1-2 minutes before slicing into wedges.
- Add remaining 1 tablespoon olive oil to skillet and repeat with remaining tortillas and filling. Serve warm with extra BBQ sauce.
