Description
This BBQ Chicken Quesadilla recipe is a delicious, quick, and easy meal perfect for lunch or dinner. Featuring tender shredded chicken smothered in tangy BBQ sauce, melted cheddar cheese, and optional diced red onions, all wrapped in crispy golden tortillas. Serve with sour cream and fresh cilantro for a flavorful, satisfying dish that kids and adults will love.
Ingredients
Scale
For the Quesadilla Filling
- 2 cups cooked chicken, shredded (store-bought rotisserie chicken recommended)
- 1/2 cup BBQ sauce
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup diced red onion (optional)
- 1/2 teaspoon garlic powder (optional)
For Cooking
- 4 large flour tortillas
- 2 tablespoons olive oil
For Serving (Optional)
- Sour cream, to taste
- Fresh cilantro, to taste
Instructions
- Prepare the Chicken Mixture: In a mixing bowl, combine the shredded chicken and BBQ sauce. Stir thoroughly until all the chicken pieces are evenly coated with the sauce, creating a flavorful filling.
- Heat the Skillet: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm up, which will help in toasting the tortillas evenly.
- Assemble the Quesadilla: Place one flour tortilla onto the skillet. Spread one-quarter of the BBQ chicken mixture over half of the tortilla. Sprinkle 1/4 cup of shredded cheese on top, and if desired, add some diced red onion for a bit of crunch and flavor.
- Fold the Tortilla: Carefully fold the tortilla in half, covering the filling. This will create the classic quesadilla shape ready for cooking.
- Cook First Side: Let the quesadilla cook for 3 to 4 minutes, or until the bottom is golden brown and the cheese starts melting to bind the filling together.
- Flip and Cook Second Side: Using tongs, carefully flip the quesadilla to the other side. If needed, add the remaining tablespoon of olive oil to the skillet to prevent sticking. Cook for another 3 to 4 minutes until the second side is golden and crispy.
- Remove and Rest: Take the quesadilla off the skillet and allow it to cool for about a minute. This rest makes it easier and safer to slice into wedges.
- Repeat with Remaining Tortillas: Repeat the assembly and cooking steps (3 through 7) for the remaining flour tortillas and filling to make 4 quesadillas in total.
- Serve: Serve the warm quesadilla wedges with sour cream and garnish with fresh cilantro if desired for added freshness and creaminess.
Notes
- You can substitute cooked shredded chicken with leftover grilled or rotisserie chicken to save time.
- Mexican blend cheese works well if you want a mix of flavors; cheddar cheese will give a sharper taste.
- Adding diced red onion and garlic powder is optional but adds an extra flavor dimension.
- Use a non-stick skillet for easier flipping and crisping, or a cast-iron pan for a better crust.
- Cook quesadillas on medium heat to avoid burning the tortillas before the cheese melts.
- Leftover quesadillas can be refrigerated for up to 2 days and reheated in a skillet to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: BBQ chicken quesadilla, chicken quesadilla recipe, easy quesadilla, BBQ chicken recipe, Mexican inspired, quick lunch, dinner idea
