BBQ Chicken Quesadillas are great for a quick and easy dinner. Stuffed with cheese, chicken, onions, cilantro and your favorite bbq sauce, they take minutes to prep and cook.
Quesadillas are a great way to use up leftovers in your fridge. Grab some leftover chicken and whatever cheese and BBQ sauce you have on hand and have yourself a BBQ Chicken Quesadilla party! This recipe would be great with shredded pulled pork or beef from a pot roast, too.
What’s in a BBQ Chicken Quesadilla?
Chicken – I find chicken breast works best for quesadillas; the dark meat tends to be a little too greasy. Make shredded chicken in your slow cooker or instant pot, or use leftovers from a roast chicken dinner or a rotisserie chicken.
Cheese – For BBQ chicken quesadillas, my preference is Jack cheese or a cheddar-Jack blend.
BBQ sauce – Use your favorite or whatever you have in your kitchen. I love Sweet Baby Ray’s so I always have some on hand.
Red onion – I don’t like raw onions so I sauteed these in some butter first. I love how they add a little bite with a little sweet.
Flour tortillas – Try your hand at making homemade flour tortillas or grab your favorite brand at the store. I like to get the burrito size for quesadillas, but any size will work.
How to Make BBQ Chicken Quesadillas
Prep all of your ingredients before you start cooking. Shred the chicken and mix with the sauce, shred all of the cheese and chop the onion. Butter all of the tortillas you’re going to use on one side. Cook the onions to soften, then mix with the shredded chicken and bbq sauce. Set this aside while you heat another skillet.
Place one tortilla butter side down in a large skillet. Layer cheese on half, then chicken filling, then more cheese. Fold the tortilla in half over the filling and press down gently to make sure all of the tortilla is touching the surface of the skillet. Once it’s golden brown, flip with a large rubber spatula.
Once the chicken quesadilla is golden on both sides and the cheese is melted, remove it from the skillet and start on the next one. Each quesadilla should take no more than a couple of minutes per side.
If you are just making a couple of them, transfer each one to a cutting board as they finish cooking. If you are making several, keep them warm on a cookie sheet in the oven at the lowest temperature.
2cupscooked chicken breastshredded into big chunks
2 tortillas10-12 inch burrito size
2cupsshredded cheddar-jack cheese
Optional for serving: cilantro, sour cream, guacamole, salsa, ranch dip
Heat a large skillet over medium heat and add the olive oil and onions. Cook onions until soft; about 5 minutes. Add shredded chicken and bbq sauce. Stir to combine and remove from heat.
Spread butter onto one side of each tortilla.
Heat another skillet over medium heat and add one tortilla, butter side down. Sprinkle ¼ cup of the cheese on one half of the tortilla, then layer half of the chicken mixture and another ¼ cup of cheese. Fold the tortilla in half, and cook until golden on the bottom. Carefully use a flat spatula to flip the quesadilla over and cook the other side until golden. Gently press down to cook evenly. Transfer to a wire rack or cutting board while you cook the other quesadillas.
This recipe can easily be scaled to feed as many people as you need it to. Keep finished quesadillas warm on a baking sheet in a low-temperature oven.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.