BBQ Chicken Quesadillas are the perfect weeknight dinner hero when you need something delicious and satisfying without a lot of fuss. These crispy, cheesy pockets combine tender shredded chicken with smoky barbecue sauce and melty cheese for a meal that’s both comforting and exciting.
I first created these quesadillas when looking for creative ways to use leftover rotisserie chicken, and they’ve since become a staple in our home. The combination of tangy barbecue sauce, savory chicken, and gooey cheese between crispy tortillas hits all the right notes for an easy dinner that everyone at the table will love.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses simple ingredients you likely already have on hand
- Perfect for using up leftover chicken
- Customizable with your favorite toppings and BBQ sauce
- Kid-friendly but sophisticated enough for adults
Ingredients
- 2 cups chicken, shredded
- 1½ cups BBQ sauce
- 6 tortillas, 8 inch
- 2 cups cheddar cheese, shredded
Instructions
- In a large bowl, mix the shredded chicken with the BBQ sauce until well coated.
- Heat one side of a tortilla in a clean skillet over low-medium heat.
- Sprinkle cheese on half of the tortilla, then add the BBQ chicken mixture. Sprinkle more cheese on top of the chicken.
- Fold the tortilla in half, flip it over, and warm the other side until some brown spots form and the cheese is melted. Repeat with all remaining tortillas.
- Serve immediately while hot and crispy.
Tips & Variations
- Use rotisserie chicken for an even quicker prep time
- Try different BBQ sauce flavors – spicy, sweet, or smoky – to change up the flavor profile
- Add corn, black beans, or jalapeños for extra texture and flavor
- Make it vegetarian by substituting the chicken with sautéed mushrooms or black beans
- For a lighter version, use whole wheat tortillas and reduced-fat cheese
- Prep the chicken mixture ahead of time for even faster assembly on busy weeknights
Serving Suggestions
These BBQ Chicken Quesadillas pair beautifully with a simple green salad dressed with lime vinaigrette for a complete meal. For a more substantial spread, serve alongside Mexican rice, black beans, or corn salad.
Set up a toppings bar with guacamole, pico de gallo, extra BBQ sauce, sliced jalapeños, and lime wedges to let everyone customize their quesadilla experience.
Notes
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium-low heat to maintain crispiness, or in a 350°F oven for 5-7 minutes.
- The quesadilla is done when the tortilla is golden brown and the cheese is completely melted.
FAQs
Can I make these quesadillas ahead of time?
You can prepare the chicken and vegetable mixture up to 2 days ahead. For best results, assemble and cook the quesadillas just before serving.
What’s the best cheese to use for quesadillas?
A Mexican cheese blend or sharp cheddar works best as they melt well and complement the BBQ flavors. Monterey Jack or pepper jack are also excellent choices.
Can I freeze these quesadillas?
Yes! Cool completely, then wrap individual portions in foil and freeze for up to 3 months. Reheat in a 350°F oven for 15-20 minutes or until heated through.
How do I keep my quesadillas from getting soggy?
Don’t overload with wet ingredients, and make sure your pan is hot enough before adding the tortilla. Cook until golden and crispy on both sides for the best texture.
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