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This BBQ chicken quesadilla recipe transforms leftover chicken into a family-friendly meal that's ready in just 15 minutes. The combination of tangy barbecue sauce, melty cheese, and crispy tortillas creates a satisfying dinner that both kids and adults will devour.
I first made these quesadillas when we had leftover rotisserie chicken in the fridge and hungry teenagers demanding dinner. Now it's our go to solution for transforming any leftover chicken into something everyone gets excited about.
Ingredients
- Cooked Chicken: gives this dish substance and protein while saving you cooking time when using leftovers
- Barbecue Sauce: adds tangy sweetness that transforms plain chicken into something special choose your favorite brand or homemade version
- Large Flour Tortillas: the burrito size provides ample space for fillings and creates the perfect crispy exterior
- Monterey Jack Cheese: melts beautifully and has a mild flavor that lets the barbecue shine through
- Cheddar Cheese: adds a sharp contrast to the sweet barbecue sauce and creates the perfect cheese pull
- Green Onions: provide a fresh pop of color and mild onion flavor without overpowering the dish
Step-by-Step Instructions
- Prepare the Chicken Mixture:
- Dice your leftover chicken into small pieces about half inch cubes for best distribution throughout the quesadilla. Thoroughly mix with barbecue sauce until every piece is coated. This ensures flavor in every bite and prevents dry chicken. I like to add a little extra sauce if the chicken seems dry from refrigeration.
- Heat Your Cooking Surface:
- Preheat a large skillet or griddle over medium high heat. Avoid using too high heat which can burn the tortilla before the cheese melts. You want that perfect golden exterior and gooey interior. No oil is needed as the tortillas will crisp up beautifully on their own.
- Assemble the Quesadilla:
- Place one flour tortilla on your heated surface. Add the barbecue chicken mixture to one half of the tortilla leaving about a half inch border. Sprinkle generously with both cheese varieties and scatter green onions over the top. The cheese acts as a glue to hold everything together when melted.
- Cook to Perfection:
- Fold the empty half of the tortilla over to create a half moon shape. Press down gently with a spatula to help seal. Cook for 2 to 4 minutes until golden brown then carefully flip and cook the other side until equally golden and the cheese is completely melted. The tortilla should be crispy while the inside remains gooey.
- Rest and Serve:
- Allow quesadillas to rest for 5 minutes before cutting. This crucial step lets the cheese set slightly so the fillings don't slide out when cut. Slice each half moon into 2 or 3 triangles and serve immediately while still warm.
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My family's favorite version includes a spicy sweet Kansas City style barbecue sauce that adds just the right kick. I learned from my grandmother that letting the quesadillas rest before cutting is the secret to keeping all those delicious fillings inside where they belong rather than on your plate.
Make Ahead Options
These quesadillas are perfect for meal planning. You can prepare the chicken barbecue mixture up to three days in advance and store it in the refrigerator in an airtight container. When ready to eat just assemble and cook the quesadillas fresh. Already cooked quesadillas can be refrigerated for up to two days and reheated in a dry skillet over medium heat to restore the crispy exterior.
Customize Your Quesadillas
Feel free to make this recipe your own by switching up the ingredients. Try pulled pork instead of chicken for a traditional BBQ flavor profile. Add a layer of caramelized onions for sweetness or sliced jalapeños for heat. Plant based alternatives work too substitute jackfruit for chicken and dairy free cheese for a vegetarian version that still captures the BBQ essence.
Serving Suggestions
These quesadillas are delicious on their own but really shine with complementary sides. Serve with additional barbecue sauce for dipping a cooling ranch or blue cheese dressing or fresh guacamole. For a complete meal pair with coleslaw corn on the cob or a simple green salad. For entertaining cut into smaller pieces and arrange on a platter with various dipping options for an easy appetizer.
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Frequently Asked Questions
- → What type of chicken is best for BBQ quesadillas?
Cooked and shredded chicken works best for BBQ quesadillas as it mixes easily with barbecue sauce and heats quickly in the skillet.
- → Can I use other cheeses besides cheddar and Monterey Jack?
Yes, you can substitute or add cheeses like mozzarella, pepper jack, or Colby for different flavors.
- → What’s the best way to cook the quesadillas?
Use a skillet or griddle set over medium-high heat to ensure the tortillas are crisp while melting the cheese thoroughly.
- → Can I make these quesadillas ahead of time?
Yes, assemble the quesadillas and store them in the refrigerator. Cook them fresh on the skillet when you're ready to serve.
- → What can I serve with BBQ chicken quesadillas?
Pair them with sour cream, salsa, guacamole, or a fresh salad for a complete meal.