Get ready to elevate your weeknight dinners with this incredibly delicious BBQ Chicken Quesadilla recipe! This is your shortcut to a satisfying, restaurant-quality meal that’s both easy and bursting with flavor, perfect for any occasion.
Key Ingredients for BBQ Chicken Quesadilla:
- 2 cups shredded cooked chicken (rotisserie chicken or grilled chicken breast work wonderfully)
- 1/2 cup your favorite BBQ sauce, plus extra for serving
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 8 large (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese, or a blend of Monterey Jack and cheddar
- 1 tablespoon olive oil or butter, for cooking
- Optional toppings: sour cream, extra cilantro, jalapeño slices, avocado
How to Make BBQ Chicken Quesadilla:
This BBQ Chicken Quesadilla recipe is a true weeknight hero, offering a symphony of savory, sweet, and cheesy goodness in every bite. It’s incredibly simple to whip up, delivering a satisfying meal in under 30 minutes that your whole family will adore. The tender, saucy chicken combined with melty cheese and a crisp tortilla creates a truly irresistible combination.
Step-by-Step Instructions:
1. Prepare the BBQ Chicken Filling:
In a medium bowl, combine the shredded cooked chicken, BBQ sauce, chopped red onion, and chopped cilantro. Stir until the chicken is evenly coated with the BBQ sauce. This mixture is the heart of your quesadilla, bringing together smoky sweetness with a fresh, zesty kick from the onion and cilantro.
2. Assemble the Quesadillas:
Lay out four of the flour tortillas on a clean surface. Evenly distribute the shredded Monterey Jack cheese over half of each tortilla. Spoon about a quarter of the BBQ chicken mixture over the cheese on each of those four tortillas. You want a generous but manageable amount of filling so the quesadillas fold easily and cook evenly.
3. Fold and Cook:
Fold the empty half of each tortilla over the filling, creating a half-moon shape. Lightly brush the outside of each folded quesadilla with a little olive oil or butter. Heat a large non-stick skillet or griddle over medium heat. Carefully place one or two quesadillas in the hot skillet, ensuring not to overcrowd the pan.
4. Grill to Golden Perfection:
Cook each quesadilla for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Use a spatula to gently flip the quesadillas. You’re looking for that perfect balance of crispy tortilla and warm, melty interior.
5. Serve Immediately:
Once golden brown and gooey, remove the quesadillas from the skillet. Cut each quesadilla into wedges using a sharp knife or pizza cutter. Serve hot with extra BBQ sauce for dipping, and your favorite optional toppings like a dollop of cooling sour cream, fresh cilantro, or spicy jalapeños.
Why You’ll Love This BBQ Chicken Quesadilla:
You will absolutely adore this BBQ Chicken Quesadilla because it’s a flavor-packed powerhouse that’s unbelievably easy to make. The star of the show is undoubtedly the sweet and smoky BBQ chicken, perfectly complemented by the ooey-gooey melted cheese, all encased in a gloriously crisp tortilla. Compared to a complicated weeknight meal, this quesadilla offers incredible bang for your buck, saving you money by using simple ingredients and pre-cooked chicken.
The vibrant toppings and the rich, satisfying texture make each bite a delightful experience. It’s the kind of meal that feels indulgent but is surprisingly budget-friendly, making it a go-to for busy evenings or casual get-togethers. So, ditch the takeout menus and give this amazing BBQ Chicken Quesadilla a try – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Leftover BBQ Chicken Quesadillas can be stored in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
- Freezing: For longer storage, allow the quesadillas to cool completely. Wrap each quesadilla tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container. They will keep in the freezer for up to 2 months.
- Reheating (Stovetop): The best way to reheat is in a skillet over medium-low heat. Place the quesadilla in a dry, non-stick skillet and cook for 3-5 minutes per side until heated through and the tortilla is crispy again. You can add a tiny bit of oil or butter if desired for extra crispiness.
- Reheating (Oven): For a larger batch, preheat your oven to 350°F (175°C). Place quesadillas on a baking sheet and reheat for 10-15 minutes, or until heated through.
- Reheating (Microwave): While quick, microwaving can make the tortilla soft. Reheat in 30-second intervals until warm. For better texture, follow with a quick toast in a dry skillet.
Final Thoughts:
This BBQ Chicken Quesadilla is the ultimate comfort food that proves deliciousness doesn’t need to be complicated. Give it a try tonight – you’ll be amazed by how simple and satisfying this flavor-packed meal truly is!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
BBQ Chicken Quesadilla
Ingredients
Equipment
Method
- In a medium bowl, combine the shredded cooked chicken, BBQ sauce, chopped red onion, and chopped cilantro. Stir until the chicken is evenly coated with the BBQ sauce. This mixture is the heart of your quesadilla, bringing together smoky sweetness with a fresh, zesty kick from the onion and cilantro.2 cups shredded cooked chicken, 1/2 cup your favorite BBQ sauce, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro
- Lay out four of the flour tortillas on a clean surface. Evenly distribute the shredded Monterey Jack cheese over half of each tortilla. Spoon about a quarter of the BBQ chicken mixture over the cheese on each of those four tortillas. You want a generous but manageable amount of filling so the quesadillas fold easily and cook evenly.8 large (8-inch) flour tortillas, 2 cups shredded Monterey Jack cheese, 2 cups shredded cooked chicken
- Fold the empty half of each tortilla over the filling, creating a half-moon shape. Lightly brush the outside of each folded quesadilla with a little olive oil or butter. Heat a large non-stick skillet or griddle over medium heat. Carefully place one or two quesadillas in the hot skillet, ensuring not to overcrowd the pan.1 tablespoon olive oil or butter
- Cook each quesadilla for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is completely melted and gooey. Use a spatula to gently flip the quesadillas. You’re looking for that perfect balance of crispy tortilla and warm, melty interior.
- Once golden brown and gooey, remove the quesadillas from the skillet. Cut each quesadilla into wedges using a sharp knife or pizza cutter. Serve hot with extra BBQ sauce for dipping, and your favorite optional toppings like a dollop of cooling sour cream, fresh cilantro, or spicy jalapeños.1/2 cup your favorite BBQ sauce, 1/4 cup chopped fresh cilantro, sour cream, jalapeño slices, avocado