BBQ Chicken Quesadilla is a simple, delicious meal that combines tender chicken, tangy barbecue sauce, melty cheese, and warm, crispy tortillas. The BBQ flavor is smoky and sweet, making every bite full of fun, familiar flavors. It’s a great twist on classic quesadillas with a big flavor boost from the sauce.
I love making these when I want something quick that still feels like a treat. The best part is how easy it is to switch up—sometimes I add a little red onion or some fresh cilantro for a burst of brightness. I also like using a mix of cheddar and mozzarella for that perfect cheese stretch!
For me, this quesadilla is perfect for a casual dinner or a weekend snack. I often serve it with a side of sour cream or guacamole to add a cool contrast to the BBQ heat. It’s one of those dishes that always brings smiles around the table and disappears fast, which tells me I’m doing something right!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the star here. Leftover rotisserie chicken works great and saves time. You can also use cooked turkey or even jackfruit for a vegetarian twist.
Barbecue Sauce: This adds smoky, sweet flavor. Choose your favorite brand or homemade sauce. For a healthier option, try a low-sugar or vinegar-based BBQ sauce.
Cheese: I use a mix of cheddar and mozzarella for flavor and meltiness. You can swap mozzarella for Monterey Jack or pepper jack for a little heat.
Tortillas: Large flour tortillas are best for folding and crisping nicely. Corn tortillas can be used but are less flexible and may break when folding.
How Do You Get the Perfectly Crispy and Melty Quesadilla?
Balancing crispy tortillas with melted cheese is key. Here’s how I make it work every time:
- Preheat your skillet to medium heat—not too hot to avoid burning, but hot enough for crispiness.
- Use a little oil or butter on the pan to help golden the tortilla and add flavor.
- Don’t overload with filling; too much makes folding hard and filling spills out.
- Cook each side for 3-4 minutes and flip carefully with a spatula to keep it intact.
- After cooking, let the quesadilla rest a minute so cheese sets slightly—this makes cutting easier and neater.
Equipment You’ll Need
- Large skillet or non-stick pan – I like it because it heats evenly and helps you get a crispy outside.
- Spatula – makes flipping and removing the quesadilla simple and safe.
- Knife and cutting board – for dicing the red onion and chopping cilantro.
- Measuring spoons and cups – for accurate BBQ sauce and cheese portions.
Flavor Variations & Add-Ins
- Use cooked shredded beef or pulled pork instead of chicken for a different smoky flavor.
- Add sliced jalapeños or a sprinkle of red pepper flakes for extra heat.
- Mix in sautéed bell peppers or corn for more crunch and sweetness.
- Stir in a dash of lime juice or fresh cilantro inside for a fresh, tangy twist.
BBQ Chicken Quesadilla
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup barbecue sauce
- 1/2 cup red onion, finely diced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
For Assembling & Cooking:
- 4 large flour tortillas
- 1 tablespoon olive oil or butter
- Fresh cilantro, chopped (for garnish)
- Sour cream or salsa (optional, for serving)
How Much Time Will You Need?
This BBQ Chicken Quesadilla takes about 10 minutes to prepare and around 15 minutes for cooking. In total, you should be able to enjoy your warm, cheesy quesadillas in about 25 minutes.
Step-by-Step Instructions:
1. Prepare the BBQ Chicken Mixture:
In a medium bowl, mix the shredded chicken and barbecue sauce until the chicken is fully coated. This gives it that tangy and smoky flavor we love.
2. Cook and Assemble the Quesadilla:
Heat a large skillet over medium heat and add a bit of olive oil or butter to coat the pan. Place one flour tortilla flat in the skillet. On half of the tortilla, sprinkle a mix of shredded cheddar and mozzarella cheese. Then, spread some BBQ chicken mixture on top of the cheese and add the diced red onion evenly over it. Sprinkle a little more cheese on top of the chicken and onion to help everything stick together. Fold the tortilla over to cover the filling gently.
3. Cook Until Golden and Melty:
Cook the folded quesadilla for 3 to 4 minutes on one side, until the tortilla is golden brown and crispy. Use a spatula to carefully flip it over and cook the other side for another 3 to 4 minutes, allowing the cheese inside to melt nicely.
4. Rest and Serve:
Remove the quesadilla from the skillet and let it sit for a minute so the cheese can set a bit. Then cut it into wedges. Repeat the process with the remaining tortillas and filling. Garnish with fresh chopped cilantro and serve warm, with optional sour cream or salsa on the side for dipping.
Can I Use Frozen Chicken for the Quesadilla?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry to avoid extra moisture in the quesadilla.
Can I Make These Quesadillas Ahead of Time?
You can assemble them ahead but cook just before serving for the best crispy texture. If needed, prepare the BBQ chicken mixture a day in advance and refrigerate. Reheat gently before assembling.
How Should I Store Leftovers?
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep them crispy or briefly in the microwave if you prefer.
What Are Some Good Substitute Ingredients?
If you don’t have cheddar or mozzarella, try Monterey Jack or pepper jack cheese. You can also swap flour tortillas for whole wheat or gluten-free versions based on your preference.
