BBQ Chicken Quesadillas
Delicious BBQ Chicken Quesadillas filled with tender chicken, smoky BBQ sauce, and melted cheese, perfect for a quick and satisfying weeknight dinner.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works perfectly.
- 1 cup BBQ sauce Use your favorite brand or homemade for deeper flavor.
- 2 cups shredded cheese (cheddar or Mexican blend) Mozzarella adds stretch; pepper jack adds heat.
- 6 large flour tortillas Whole wheat for a heartier bite; corn tortillas can be used carefully.
- 1 small red onion, thinly sliced Caramelized for sweetness or raw for crunch.
- 1 bell pepper, thinly sliced (optional) Adds color and crunch.
- 2 tablespoons olive oil or butter Butter adds richer flavor.
- 1/4 cup cilantro, chopped (optional) Brightens the dish.
- to taste sour cream and salsa for serving Greek yogurt can be swapped for sour cream.
Instructions
Preparation
- Toss the shredded chicken with BBQ sauce in a bowl until evenly coated. Taste and add a pinch of salt if your sauce is mild.
- Heat a tablespoon of olive oil or a small pat of butter in a skillet over medium heat. Add sliced onions and peppers, cooking until tender and slightly caramelized, about 4-5 minutes.
- Place a tortilla on a clean surface. Sprinkle a thin layer of cheese across half the tortilla, add a generous scoop of BBQ chicken, top with onions and peppers, and finish with another light layer of cheese. Fold the tortilla over to create a half moon.
Cooking
- Wipe the skillet, then return to medium heat. Add a little butter or oil and place the folded quesadilla in the pan.
- Cook the quesadilla for 2-3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
- Transfer to a cutting board and let it rest for a minute, then slice into wedges.
Serving
- Serve hot with sour cream, salsa, and a sprinkle of cilantro.
Notes
For a dairy-free version, try dairy-free cheese and a light brush of olive oil. Store leftovers in an airtight container for up to 3 days. For freezing, wrap individual quesadilla wedges in foil for up to 2 months.