BBQ Chicken Quesadilla is a fun and tasty twist on the classic quesadilla, combining tender grilled chicken with tangy barbecue sauce and melty cheese all wrapped inside a crispy tortilla. The flavors marry perfectly—the sweet and smoky BBQ sauce adds a delicious kick, while the cheese keeps everything gooey and comforting.
I love making these when I want a quick meal that feels special without a lot of fuss. It’s one of those dishes that everyone seems to enjoy, whether it’s a casual family dinner or a snack for friends. Sometimes I mix in some red onions or fresh cilantro for a little extra zing, but it’s great just as it is.
When I serve BBQ Chicken Quesadilla, I always like to add a side of sour cream or guacamole for dipping. It makes the meal feel like a cozy little feast. Plus, they’re so easy to slice and share, which makes them perfect for gatherings or even movie night at home.
Key Ingredients & Substitutions
Chicken: Cooked, shredded chicken is the star here. Rotisserie chicken works great for a quick meal. You can also use leftover roasted chicken or even canned chicken if needed.
Barbecue Sauce: This adds the tangy, smoky flavor. Use your favorite brand or homemade sauce. For a healthier version, try a low-sugar or vinegar-based BBQ sauce.
Cheese: Cheddar melts nicely and offers sharp flavor. Mixing in Monterey Jack adds extra gooey texture. For dairy-free options, use vegan cheese.
Tortillas: Large flour tortillas hold all the filling well and crisp up nicely. Whole wheat or gluten-free tortillas work too but may change the texture slightly.
How Can I Get My Quesadilla Crispy Without Burning It?
Getting the perfect crispy tortilla without burning takes a gentle touch. Use medium heat and a little butter or oil to prevent sticking and add flavor.
- Heat the skillet before adding the quesadilla.
- Cook on one side until you see golden brown spots (about 3-4 minutes), then flip carefully.
- Press lightly with a spatula to keep it together.
- If the heat is too high, reduce it to avoid burning but still allow crunching.
- Let your cooked quesadilla rest a minute before cutting; this helps the cheese set slightly and prevents messy filling.
Equipment You’ll Need
- Large skillet or griddle – I recommend a non-stick or cast-iron pan for even heat and easy cleanup.
- Spatula – best for flipping the quesadilla without breaking it apart.
- Measuring cups and spoons – helps gather the right amounts of sauce and cheese.
- Knife and cutting board – for chopping any fresh ingredients or serving.
Flavor Variations & Add-Ins
- Try adding sliced jalapeños or diced tomatoes inside for extra freshness and heat.
- Use mozzarella or pepper jack cheese instead of cheddar for different flavor profiles.
- Mix in cooked bacon or shredded beef for a heartier version.
- Sprinkle cilantro or green onions on top before serving for a fresh, bright taste.
How to Make BBQ Chicken Quesadilla?
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup barbecue sauce
- 1/2 cup sliced red onion (optional)
For the Quesadilla:
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 4 large flour tortillas
- 2 tablespoons butter or oil for cooking
For Serving:
- Fresh cilantro leaves (optional, for garnish)
- Sour cream or guacamole (optional)
How Much Time Will You Need?
This tasty BBQ Chicken Quesadilla takes about 15 minutes to prepare and cook. It’s quick to mix the filling, assemble, and cook in the skillet—perfect for a fast, satisfying meal.
Step-by-Step Instructions:
1. Mix the Chicken and BBQ Sauce:
In a medium bowl, combine the shredded chicken with the barbecue sauce. Stir it well to make sure all the chicken pieces are nicely coated with sauce.
2. Prepare the Quesadilla in the Skillet:
Heat a large skillet or griddle over medium heat. Add a little butter or oil to prevent sticking. Place one tortilla flat in the skillet.
3. Add Cheese and Filling:
Sprinkle shredded cheese on half of the tortilla, then spoon the BBQ chicken mixture evenly over the cheese. Add sliced red onions if you like. Top with another layer of cheese to help everything stick together.
4. Cook and Fold:
Fold the tortilla over like a half-moon, covering the filling. Cook for 3-4 minutes on each side until the tortilla is golden and crisp, and the cheese has melted. Use a spatula to press gently and flip carefully.
5. Serve and Enjoy:
Remove the quesadilla from the skillet and let it sit for a minute to set. Then cut into wedges. Garnish with fresh cilantro and serve with sour cream or guacamole on the side for dipping.
Can I Use Frozen Chicken for This Quesadilla?
Yes, you can! Just make sure to fully thaw the chicken before shredding and mixing it with the BBQ sauce. Thaw in the fridge overnight or use the defrost setting on your microwave for faster results.
Can I Make BBQ Chicken Quesadillas Ahead of Time?
Absolutely! You can prepare the chicken filling in advance and store it in the refrigerator for up to 2 days. Assemble and cook the quesadillas fresh when you’re ready to eat for the best texture and melted cheese.
What’s a Good Way to Store Leftovers?
Place any leftover quesadilla wedges in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a skillet over medium heat or use an oven/toaster oven to help keep the tortilla crisp.
Can I Use a Different Type of Cheese?
Yes! Feel free to swap cheddar for Monterey Jack, mozzarella, pepper jack, or any good melting cheese you prefer. Mixing cheeses is also a great way to add extra flavor and gooey texture.
