Description
A delicious BBQ chicken quesadilla recipe that combines tender shredded chicken mixed with tangy BBQ sauce, melted cheese, red onions, and fresh cilantro, all grilled to golden perfection in a skillet. Ready in 25 minutes, this crowd-pleaser is perfect for quick dinners or entertaining guests.
Ingredients
Scale
Quesadilla Ingredients
- 4 large flour tortillas
- 2 cups shredded cooked chicken
- 1/2 cup BBQ sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup red onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Optional Homemade BBQ Sauce
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon vinegar (apple cider or white)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Shred the cooked chicken into bite-sized pieces and place it in a bowl. Add the BBQ sauce along with salt and pepper to taste, mixing well until all the chicken is evenly coated.
- Make Homemade BBQ Sauce (Optional): In a small bowl, whisk together ketchup, brown sugar, vinegar, smoked paprika, garlic powder, and a pinch of salt and pepper until smooth. Use this sauce in place of store-bought BBQ sauce if desired.
- Assemble the Quesadillas: Lay a tortilla flat and spread half of the chicken mixture over one half of the tortilla. Sprinkle with shredded cheese, followed by red onions and fresh cilantro. Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the Quesadillas: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy and the cheese has melted inside. Add more olive oil as needed for additional quesadillas.
- Serve: Remove the quesadilla from the skillet and let it cool slightly. Slice it into wedges and serve warm with extra BBQ sauce on the side for dipping.
Notes
- Use any type of cheese that melts well such as Monterey Jack, mozzarella, or a Mexican cheese blend.
- For extra flavor, add diced jalapeños or a dash of chili powder to the chicken mixture.
- To save time, use pre-cooked rotisserie chicken.
- If you prefer a crispier quesadilla, press down with a spatula during cooking.
- Can be cooked in a non-stick skillet or cast iron pan for best results.
- Leftover quesadillas can be reheated in a skillet or air fryer to maintain crispiness.
