Let me tell you about my weeknight superhero – BBQ chicken quesadillas! When I’m racing against the clock but still want that satisfying crunch and gooey cheese pull, this is my go-to. I discovered this magical combo during college when my roommate and I were too broke for takeout but craving something indulgent. The sweet tang of BBQ sauce with melty cheese and tender chicken? Absolute perfection. Now it’s my family’s favorite “quick, but doesn’t taste quick” meal. The best part? You probably have most ingredients already. Just grab some tortillas, leftover chicken (rotisserie works wonders), and your favorite BBQ sauce – we’re about to make magic happen in under 20 minutes!
Why You’ll Love BBQ Chicken Quesadillas
Let me count the ways these quesadillas will steal your heart (and your dinner plans):
- Crazy fast: 20 minutes from fridge to plate—even my hangry teenager can wait that long.
- Flavor bomb: Sweet BBQ, smoky chicken, and melty cheese? Yes, please.
- Leftover hero: That sad rotisserie chicken in your fridge? It’s about to become legendary.
- Kid-approved: My picky eater devours these (and doesn’t notice the onions I sneak in).
- Endlessly customizable: Add jalapeños, swap sauces, or toss in black beans—it’s your kitchen, your rules!
Trust me, once you try these, that boring sandwich routine is OVER.
Ingredients for BBQ Chicken Quesadillas
Here’s what you’ll need to make my favorite quick-fix dinner (measurements matter here—I’ve learned this the hard way!):
- 2 cups cooked chicken – shredded (rotisserie chicken works beautifully here)
- 1/2 cup BBQ sauce – use your favorite brand, but I’m partial to the smoky ones
- 4 large flour tortillas – the burrito-sized ones give you perfect folding room
- 1 1/2 cups shredded cheese – packed! I mix cheddar and Monterey Jack for maximum meltiness
- 1/4 cup red onion – thinly sliced (trust me, it adds the perfect crunch)
- 1 tbsp olive oil or butter – for that golden, crispy exterior we all crave
Pro tip: Have extra cheese on standby—I always end up sneaking in another handful!
How to Make BBQ Chicken Quesadillas
Alright, let’s get cooking! I’ve burned enough tortillas in my life to know these simple steps make all the difference between a sad, soggy mess and that perfect golden crunch we’re after.
Step 1: Prepare the BBQ Chicken
First, grab that bowl of shredded chicken—I’m using leftovers from last night’s roast, but rotisserie works just as well. Pour in your BBQ sauce (start with 1/2 cup) and mix until every shred is coated. Here’s my secret: taste it! Want more tang? Add another tablespoon. Too sweet? A squeeze of lime juice balances it beautifully. Set this saucy goodness aside while we heat up the skillet.
Step 2: Assemble the Quesadillas
Medium heat on the skillet—we’re aiming for that sweet spot where cheese melts before tortillas burn. Lightly brush with oil or butter (I use a paper towel to spread it evenly). Lay down one tortilla and sprinkle half with cheese—this acts as the “glue.” Pile on your BBQ chicken and those pretty red onion slices, then top with more cheese (because more is always better). Now fold it over like you’re tucking in a delicious cheesy blanket and press gently with your spatula.
Step 3: Cook to Perfection
Patience is key here! Let it cook for 2-3 minutes until the bottom turns golden brown—peek with a spatula to check. When you see those gorgeous grill marks, flip it with confidence (I count to three in my head for courage). Cook the other side until equally crispy and the cheese is oozing out the sides—that’s when you know it’s done. Repeat with the remaining tortillas, and don’t forget to wipe the skillet between batches to prevent burnt bits.
Tips for the Best BBQ Chicken Quesadillas
After making these weekly for years (okay, maybe daily during quarantine), here are my can’t-live-without tips:
- Rotisserie chicken is your BFF – saves time and adds amazing flavor
- Dry your chicken first – pat it with paper towels so your tortillas don’t get soggy
- Medium heat is magic – too hot burns tortillas before cheese melts
- Press lightly while cooking – helps everything stick together beautifully
- Slice with pizza cutter – clean cuts through melty cheese every time
Bonus: Keep cooked quesadillas warm in a 200°F oven while you finish the batch!
Variations of BBQ Chicken Quesadillas
Here’s the fun part – make these quesadillas your own! My family plays “test kitchen” with different combos all the time. Try sharp pepper jack for a spicy kick, or add sweet corn and black beans for extra texture. My sister swears by pineapple chunks with the BBQ chicken (sounds weird, tastes amazing).
Not feeling onions? Skip ‘em! Prefer smokiness? Add a dash of chipotle powder to your BBQ sauce. The beauty is there’s no wrong way – just your way.
Serving Suggestions
Here’s how I love to serve these quesadillas for maximum enjoyment! A dollop of cool sour cream or tangy Greek yogurt balances the smoky BBQ flavors perfectly. Guacamole adds creamy richness, while pico de gallo brings fresh crunch. For a full fiesta, add a simple side salad or some tortilla chips – though honestly, they disappear so fast, sides hardly matter!
Storing and Reheating BBQ Chicken Quesadillas
Here’s the good news – these quesadillas actually reheat beautifully! I wrap any leftovers tightly in foil (they never last more than a day in my house) and pop them in the fridge. When hunger strikes again, skip the microwave – that makes them soggy. Instead, reheat them in a dry skillet over medium-low heat until they’re crispy again. It takes about 2 minutes per side, and they come out nearly as good as fresh! For extra crunch, I’ll sometimes add a tiny bit of butter to the pan – because why not?
BBQ Chicken Quesadillas Nutrition
Here’s the scoop on nutrition – these numbers are estimates based on my exact recipe. Your actual counts will vary depending on your BBQ sauce brand, cheese type, and how generously you stuff those tortillas! One quesadilla typically has about 420 calories, 25g protein, and 10g sugar. Not bad for something this delicious, right?
FAQs About BBQ Chicken Quesadillas
Can I use corn tortillas instead of flour?
You can, but they’re more delicate—I’d double them up! Corn adds great flavor but doesn’t fold as nicely. If you try it, cook them over slightly lower heat to prevent cracking.
How do I make these spicier?
My favorite tricks: mix diced jalapeños into the chicken, use a spicy BBQ sauce, or sprinkle chili powder over the cheese before folding. A dash of hot sauce after cooking works too!
Can I make these ahead?
Absolutely! Assemble (but don’t cook) up to 4 hours ahead—just wrap tightly in plastic. Cooking takes the same time, though you might need an extra minute if the filling’s cold from the fridge.
What cheese works best?
I swear by a cheddar-Jack blend for perfect melt, but Pepper Jack kicks up the heat. Avoid pre-shredded cheese if possible—the anti-caking agents can make it grainy when melted.
20-Minute BBQ Chicken Quesadillas: Irresistibly Cheesy & Fast
- Total Time: 20 mins
- Yield: 4 quesadillas
- Diet: Low Lactose
Description
A quick and delicious meal combining BBQ chicken and melted cheese in a crispy tortilla.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup BBQ sauce
- 4 large flour tortillas
- 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
- 1/4 cup red onion, thinly sliced
- 1 tbsp olive oil or butter
Instructions
- Mix shredded chicken with BBQ sauce in a bowl.
- Heat a skillet over medium heat and lightly grease with oil or butter.
- Place a tortilla in the skillet and sprinkle half with cheese.
- Add BBQ chicken and red onion on top of the cheese.
- Fold the tortilla in half and press lightly.
- Cook for 2-3 minutes per side until golden and crispy.
- Repeat with remaining tortillas.
- Slice into wedges and serve warm.
Notes
- Use leftover rotisserie chicken for convenience.
- Adjust BBQ sauce quantity to taste.
- Add jalapeños for extra spice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American