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If you are craving something smoky melty and satisfyingly quick to make this BBQ chicken quesadilla checks all the boxes and more. I love how the cheese gets gooey while the tangy sauce seeps right into the tortilla creating one of my go to lunches when leftovers are looking a little plain. The combination is just unbeatable and it is a family favorite for movie nights or a fast weekday dinner.
The first time I made these was during a backyard barbecue with extra grilled chicken and everyone kept coming back for seconds. Now it is my standby when I want a meal that feels special but takes very little effort.
Ingredients
- Cooked chicken: Shredded, it soaks up the BBQ sauce and gives every bite extra flavor
- BBQ sauce: Pick your favorite brand or homemade for the tangy smoky backbone
- Cheddar cheese: Sharpness balances the sweetness of the sauce, look for a block and shred it fresh for best melt
- Tortillas: Flour tortillas turn crisp on the skillet, use medium size for foldability, make sure they are soft and fresh for easy folding
Instructions
- Mix the Chicken and Sauce:
- Combine the shredded cooked chicken with the BBQ sauce in a large bowl and stir thoroughly to coat every piece. Let it sit for a few minutes so the flavors can meld and the chicken absorbs some sauce.
- Preheat the Skillet:
- Place a clean nonstick skillet on low to medium heat and let it get hot. Do not use high heat or the tortilla may burn before the cheese melts.
- Assemble the Quesadilla:
- Lay one tortilla flat in the skillet. Scatter a layer of shredded cheddar cheese over half the tortilla, spreading it right up to the edge. Top the cheese with a portion of the BBQ chicken then sprinkle more cheese over the top. The cheese acts as glue keeping your quesadilla sealed.
- Fold and Cook:
- Fold the tortilla over to make a half-moon shape, gently pressing down to help it stick. Allow it to cook on the first side until the underside is golden and you see a few brown spots. Use a wide spatula to carefully flip it and cook the other side until crispy and the cheese is fully melted.
- Repeat and Serve:
- Transfer the finished quesadilla to a cutting board and repeat the process with the remaining tortillas, chicken and cheese. Cut into wedges and serve hot with your favorite dipping sauces.
I am always reaching for sharp cheddar but experimenting with smoked gouda has turned this quesadilla into a family contest for the best cheese. The night we had friends visiting and tested three kinds of cheese is still a favorite memory.
Storage Tips
Store leftover quesadillas wrapped in foil or in an airtight container in the fridge for up to three days. Reheat gently in a skillet so the tortilla crisps up again. Quesadillas do not freeze well once assembled but you can freeze the BBQ chicken mixture on its own.
Ingredient Substitutions
Feel free to swap cheddar for Monterey Jack, mozzarella or a blend for even more stretch and flavor. Rotisserie chicken is a great shortcut but any leftover grilled or roasted chicken works fine. For a spicier kick, add some thinly sliced red onions or a dash of hot sauce to the filling.
Serving Suggestions
Serve your quesadillas with creamy ranch, tangy sour cream or a fresh tomato salsa. A handful of chopped green onions or fresh cilantro on top brightens the flavors. Consider a simple green salad or corn on the cob for a heartier meal.
Cultural and Seasonal Context
Quesadillas originate from Mexican cuisine but this BBQ chicken twist is a great East meets West mashup. Swapping smoky barbecue sauce for traditional fillings puts a summer backyard spin on a classic. In colder months, try adding roasted vegetables or use a spicy BBQ sauce for warmth.
Seasonal Adaptations
Use leftover grilled chicken in summer for extra smoky flavor. Add sliced jalapeños or roasted peppers in fall for a little heat. Mix in fresh corn off the cob during peak season for a burst of sweetness.
Success Stories
Friends often rave about how these disappear at potlucks. My nephew once requested these instead of pizza for his birthday dinner and it became an instant crowd pleaser. The biggest tip I learned was not to overstuff so each piece stays crisp and easy to eat.
Freezer Meal Conversion
While whole quesadillas get soggy when reheated from the freezer you can prep and freeze the BBQ chicken mixture for up to three months. Thaw overnight in the fridge before assembling your quesadillas for a quick dinner.
Once you master the BBQ chicken quesadilla you will find yourself craving it on busy nights. The simple steps and rewarding flavor make it a repeat recipe in any kitchen.
Recipe FAQs
- → What type of chicken works best for this dish?
Shredded rotisserie or leftover cooked chicken is ideal for fast preparation and maximum tenderness.
- → Can a different cheese be used?
Yes, Monterey Jack, mozzarella, or a Mexican blend melt nicely and suit the barbecue flavors well.
- → Should the tortillas be flour or corn?
Flour tortillas are preferred for flexibility and a soft, golden finish when folded and toasted.
- → Is it possible to use homemade barbecue sauce?
Absolutely—homemade sauce allows you to adjust sweetness and spice to your liking.
- → How do you achieve the crispiest quesadilla?
Cook on low-medium heat and avoid overfilling to ensure both sides brown without the filling spilling out.