I love a quick and easy recipe that uses up leftover chicken, and this BBQ chicken quesadilla is a keeper! Loaded with tangy BBQ sauce, melty cheese, and fresh cilantro, this simple quesadilla is mouthwateringly delicious. It takes just 10 minutes to prep and less than 10 minutes to cook– that’s a win in my book!
BBQ Chicken Quesadilla Recipe
I’m a big proponent of shredded chicken. I make a batch of my favorite crockpot chicken breast at least once a week. It comes in handy for recipes like this one, cutting the cooking time down by at least half, if not more! On those rare occasions that I don’t already have some chicken, my Instant Pot shredded chicken recipe comes in clutch. Then, all I need to do is slather it with some BBQ sauce, top with my favorite cheese, and toast until golden brown and melty!
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How to Store and Reheat
Store leftover BBQ chicken quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep them crispy, or use an oven at 350°F for about 10 minutes. You can also use a microwave, but they might lose some crispiness.
How to Freeze
After cooking, let the quesadillas cool completely, then wrap them individually and freeze them in freezer bags or containers for up to 2 months. Reheat them in a skillet or oven to crisp them up again.
Notes and Tips
- Rotisserie chicken or leftover grilled chicken works great in this recipe. If using raw chicken, I recommend cooking it fully before assembling the quesadillas.
- You can swap cheddar and Monterey Jack for cheeses like mozzarella, gouda, or pepper jack for a spicier kick. Just make sure the cheese melts well.
- To avoid soggy quesadillas, make sure not to overfill with BBQ sauce. Also, cook them on medium heat to allow the tortillas to crisp up while the cheese melts.
BBQ Chicken Quesadilla Recipe
Loaded with tangy BBQ sauce,melty cheese,and fresh cilantro,this simple BBQ chicken quesadilla is mouthwateringly delicious.
Prep:10minutes
Cook:10minutes
Total Time
:20minutes
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Instructions
Heat the oil in a skillet set over medium heat. Add the sliced red onion and sauté for 2-3 minutes until softened.
1 tablespoon vegetable oil,¼ cup thinly sliced red onion
Stir in the shredded chicken and BBQ sauce. Cook for an additional 2 minutes until the chicken is warmed through and coated. Set the mixture aside.
2 cups shredded cooked chicken breast,½ cup BBQ sauce
Wipe the skillet clean and return to medium heat,adding more oil if needed.
Place one tortilla in the skillet. Sprinkle a portion of cheddar cheese and Monterey jack cheese evenly over half of the tortilla.
4 large flour tortillas,1 cup freshly shredded cheddar cheese,1 cup freshly shredded Monterey jack cheese
Spread a portion of the BBQ chicken and onion mixture on top of the cheese,and add cilantro if desired. Sprinkle another portion of cheddar and jack cheese on top.
¼ cup chopped fresh cilantro
Fold the tortilla in half to cover the filling.
Cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
Remove from the skillet,cut into wedges,and repeat with the remaining tortillas. Serve and enjoy.
Notes
- Nutritional information does not include optional ingredients.
Storage:Â Store BBQ chicken quesadillas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts
BBQ Chicken Quesadilla Recipe
Amount Per Serving (1 quesadilla)
Calories525
Calories from Fat 261
% Daily Value*
Fat29g45%
Saturated Fat 14g88%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol106mg35%
Sodium996mg43%
Potassium340mg10%
Carbohydrates31g10%
Fiber 2g8%
Sugar 14g16%
Protein34g68%
Vitamin A609IU12%
Vitamin C1mg1%
Calcium477mg48%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make BBQ Chicken Quesadillas Step by Step
Sauté the Onion:Heat 1 tablespoon of vegetable oil in a skillet set over medium heat. Add ¼ cup of thinly sliced red onion and sauté for 2-3 minutes until softened.
Warm the Chicken:Stir in 2 cups of shredded cooked chicken and ½ cup of BBQ sauce. Cook for an additional 2 minutes until the chicken is warmed through and coated. Set the mixture aside.
Add the Cheese:Wipe the skillet clean and return to medium heat,adding more oil if needed. Place 1 large flour tortilla in the skillet. Sprinkle 2 tablespoons of freshly shredded cheddar cheese and 2 tablespoons of freshly shredded Monterey jack cheese evenly over half of the tortilla.
Top with Chicken:Spread ¼ of the BBQ chicken and onion mixture on top of the cheese,and add 1 tablespoon of chopped fresh cilantro if desired. Sprinkle another 2 tablespoons each of cheddar and jack cheese on top.
Fold and Cook:Fold the tortilla in half to cover the filling. Cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
Cut and Serve:Remove from the skillet,cut into wedges,and repeat with the remaining 3 flour tortillas. Serve and enjoy.
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