Cheesy Barbecue Chicken Quesadillas Recipe
Introduction
These cheesy barbecue chicken quesadillas are a quick and delicious meal perfect for any day of the week. Combining tender chicken, tangy barbecue sauce, and melted cheddar cheese, they offer a perfect balance of smoky and cheesy flavors wrapped in a crispy tortilla.
Ingredients
- 2 cups shredded or chopped cooked chicken
- 1/2 cup + 4 tbsp barbecue sauce
- 2 cups shredded sharp cheddar cheese
- 1/2 red onion, peeled and diced
- 1/4 cup chopped fresh cilantro
- 4 (8-inch) soft flour tortillas
Instructions
- Step 1: Combine the chicken and 1/2 cup of barbecue sauce in a bowl, stirring until evenly mixed. Set aside.
- Step 2: Spread 1 tablespoon of barbecue sauce evenly over the top of one flour tortilla, leaving a small border around the edge.
- Step 3: Sprinkle 1/4 cup of shredded cheese over half of the tortilla. Add a quarter of the chicken mixture on top, then sprinkle diced onions and chopped cilantro. Finish with another 1/4 cup of cheese evenly spread on top.
- Step 4: Fold the other half of the tortilla over the filling to close the quesadilla.
- Step 5: Heat a large skillet over medium heat and spray it liberally with non-stick cooking spray. Carefully place the quesadilla in the skillet and cook for about 2 minutes until golden brown. Flip and cook the other side for an additional 1-2 minutes until golden and cheese is melted.
- Step 6: Remove the cooked quesadilla to a cutting board and let it cool for 1-2 minutes. Use a pizza cutter to slice into 3-4 wedges. Repeat the process for the remaining tortillas and filling.
- Step 7: To serve all at once, keep cooked quesadillas warm on a baking sheet in a low oven until ready to slice and serve.
Tips & Variations
- For extra crispiness, cook with a little butter instead of cooking spray for a richer flavor and golden crust.
- Substitute cooked pulled pork or beef for the chicken to change up the protein.
- Add diced jalapeños or a dash of hot sauce inside for a spicy kick.
- Use pepper jack or Monterey Jack cheese instead of cheddar for a milder, creamier melt.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortilla crisp, or microwave briefly and then toast in a skillet. Avoid reheating in the microwave alone as it may make the tortilla soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked rotisserie chicken?
Yes, pre-cooked rotisserie chicken works perfectly and saves time. Just shred or chop it before mixing with the barbecue sauce.
Can I make these quesadillas ahead of time?
You can assemble quesadillas in advance and refrigerate them for a few hours before cooking. Cook just before serving for the best texture and flavor.
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Cheesy Barbecue Chicken Quesadillas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Cheesy Barbecue Chicken Quesadillas are a deliciously quick and easy meal combining tender, barbecue-flavored chicken with melted sharp cheddar cheese, fresh red onion, and cilantro, all wrapped in soft flour tortillas and pan-fried to a perfect golden crisp.
Ingredients
Chicken Mixture
- 2 cups shredded or chopped cooked chicken
- 1/2 cup barbecue sauce
Quesadilla Filling
- 2 cups shredded sharp cheddar cheese
- 1/2 red onion, peeled and diced
- 1/4 cup chopped fresh cilantro
- 4 tablespoons barbecue sauce (additional)
Tortillas
- 4 8-inch soft flour tortillas
Instructions
- Prepare Chicken Mixture: In a medium bowl, combine the shredded or chopped cooked chicken with 1/2 cup barbecue sauce. Stir well until the chicken is evenly coated. Set aside to let flavors meld.
- Assemble Quesadilla: Lay one flour tortilla flat and spread 1 tablespoon of barbecue sauce on top, leaving a small border around the edges. Sprinkle 1/4 cup of shredded cheddar cheese over half of the tortilla. Add a quarter of the chicken mixture evenly on top of the cheese, then sprinkle diced red onions and chopped cilantro over the chicken. Finally, spread another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to form a half-moon shape.
- Heat Skillet: Preheat a large skillet over medium heat. Once hot, generously spray with non-stick cooking spray to prevent sticking.
- Cook Quesadilla: Carefully place the folded quesadilla onto the hot skillet. Cook for about 2 minutes or until the bottom is golden brown and crispy. Flip the quesadilla gently and cook an additional 1-2 minutes on the other side, until it is also golden brown and the cheese inside is melted.
- Rest and Slice: Remove the cooked quesadilla to a cutting board and allow it to cool for 1-2 minutes. Use a pizza cutter or sharp knife to slice it into 3-4 wedges for easy serving.
- Repeat and Keep Warm: Repeat the assembly and cooking process with the remaining tortillas and filling. To serve all at once, place cooked quesadillas on a baking sheet and keep them warm in a low oven until ready to serve.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- For a spicier kick, add sliced jalapeños or hot sauce to the filling.
- If you prefer a crispier quesadilla, press down slightly with a spatula while cooking.
- Feel free to swap sharp cheddar for Monterey Jack or a mix of cheeses for different flavor profiles.
- To make it gluten-free, use gluten-free tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: cheesy barbecue chicken quesadillas, easy quesadilla recipe, quick chicken dinner, barbecue chicken, skillet quesadilla
