IRRESISTIBLE BBQ CHICKEN QUESADILLAS

Ever find yourself craving that smoky, sweet, and savory BBQ flavor but also wanting the cheesy comfort of a quesadilla? Look no further because these BBQ Chicken Quesadillas are the answer! We’re talking juicy BBQ chicken, melty cheese, and perfectly toasted tortillas coming together in a symphony of deliciousness, and I promise you’ll be making these again and again.

Ingredients

For the BBQ Chicken:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (your favorite brand!)
• 1/2 cup water or chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

For the Quesadillas:

• 8 large flour tortillas
• 2 cups shredded cheddar cheese (or a blend!)
• 1/2 cup red onion, thinly sliced (optional)
• 1/4 cup chopped cilantro (optional)
• Cooking spray or a little butter for the pan

Optional Toppings:

• Sour cream
• Guacamole
• Salsa
• Jalapeños (pickled or fresh)

Let’s Talk BBQ Chicken: Prepping is Key

Okay, before we dive into quesadilla assembly, let’s tackle the star of the show: the BBQ chicken. You’ve got a couple of options here, depending on your time and preference. First, you can use leftover cooked chicken – that’s a major time-saver! Shredded rotisserie chicken works amazingly well in this recipe. If you’re starting from scratch, don’t worry; it’s super easy.

For the best flavor, I recommend using a good quality BBQ sauce. I prefer a smoky and slightly sweet sauce, but feel free to experiment with your favorites. The smoked paprika adds another layer of smoky goodness, so don’t skip it!

Step-by-Step Instructions: Making BBQ Chicken Magic

Cooking the Chicken:

1. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until nicely browned. This step is important for adding flavor!
2. Simmer in BBQ Sauce: Pour the BBQ sauce and water (or chicken broth) over the chicken. Add the smoked paprika, garlic powder, and black pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and easily shreds.
3. Shred the Chicken: Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet with the BBQ sauce and toss to coat. Let it simmer for a few more minutes to thicken the sauce and allow the chicken to absorb the flavors.

Assembling the Quesadillas:

1. Prep Your Tortillas: Lay out the tortillas on a clean surface.
2. Cheese First: Sprinkle about 1/4 cup of shredded cheese evenly over half of each tortilla. The cheese acts like glue and holds everything together.
3. Add the Chicken: Top the cheese with a generous portion of the BBQ chicken. Don’t overload them, or they’ll be hard to fold!
4. Optional Add-ins: If you’re using red onion and cilantro, sprinkle them over the chicken.
5. More Cheese: Add another 1/4 cup of cheese over the chicken and toppings.
6. Fold it Over: Fold the empty half of the tortilla over the filling, creating a half-moon shape.

Cooking the Quesadillas:

1. Heat the Pan: Lightly coat a large skillet or griddle with cooking spray or a little butter. Heat over medium heat.
2. Cook Until Golden: Carefully place one or two quesadillas in the skillet (depending on the size of your pan). Cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted and gooey. Be patient and don’t crank up the heat, or you’ll burn the tortillas before the cheese melts.
3. Repeat: Repeat the cooking process with the remaining quesadillas.
4. Slice and Serve: Remove the quesadillas from the skillet and let them cool slightly before slicing into wedges. Serve immediately with your favorite toppings.

Tips for Perfect Quesadillas (Because We All Make Mistakes!)

Okay, let’s be real – quesadillas seem easy, but there are definitely some tricks to getting them perfect every time. Here are my best tips, learned through years of quesadilla experimentation (and the occasional burnt tortilla!):

• Don’t Overfill: This is the biggest mistake people make! Overfilled quesadillas are messy, hard to flip, and the filling often spills out. Less is more!
• Medium Heat is Key: High heat will burn the tortillas before the cheese melts. Medium heat allows the cheese to melt slowly and evenly while the tortillas get golden brown and crispy.
• Use a Good Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese for the best results. Cheddar, Monterey Jack, pepper jack, and Oaxaca cheese are all great choices.
• Press Gently: After placing the quesadilla in the pan, gently press down on it with a spatula. This helps the tortilla make good contact with the pan and promotes even browning.
• Let it Rest: Let the quesadillas cool for a minute or two before slicing. This allows the cheese to set slightly and prevents it from oozing out everywhere.

Variations to Spice Things Up

The beauty of quesadillas is that they’re incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own signature version. Here are a few ideas to get you started:

• Add Some Veggies: Bell peppers, corn, black beans, and sautéed mushrooms are all delicious additions.
• Spice it Up: Add some diced jalapeños, a dash of hot sauce, or a sprinkle of chili powder to the chicken for a spicy kick.
• Get Creative with Cheese: Try using different types of cheese, such as Gruyere, Fontina, or even blue cheese.
• Make it Vegetarian: Substitute the chicken with grilled vegetables, black beans, or tofu.
• Sweet and Savory: Add some grilled pineapple for a tropical twist. You could even draw inspiration from Pineapple Bbq Chicken!

Serving Suggestions: Complete the Meal

While BBQ Chicken Quesadillas are delicious on their own, they’re even better when served with the right accompaniments. Here are a few of my favorite serving suggestions:

• Sour Cream: A classic topping that adds a cool and tangy contrast to the BBQ flavors.
• Guacamole: Creamy and flavorful, guacamole is a perfect complement to the quesadillas.
• Salsa: Choose your favorite salsa, whether it’s mild, medium, or hot.
• Jalapeños: Add some pickled or fresh jalapeños for a spicy kick.
• Side Salad: A light and refreshing side salad, such as a simple green salad or a Chicken Street Tacos-inspired slaw, balances out the richness of the quesadillas.
• Mexican Rice and Beans: Make it a full-on fiesta with a side of Mexican rice and beans. For another great chicken option, be sure to check out this recipe for Mexican Chicken.

Make-Ahead Tips and Storage

Want to get ahead of the game? You can definitely prep some of the components of these quesadillas in advance. The BBQ chicken can be made up to 3 days ahead of time and stored in the refrigerator. You can also shred the cheese and chop any vegetables you plan to use. When you’re ready to assemble the quesadillas, just warm up the chicken and follow the instructions. I also love to repurpose shredded chicken from a Shredded Chicken Crockpot Bbq recipe!

Leftover quesadillas can be stored in the refrigerator for up to 2 days. Reheat them in a skillet, microwave, or oven until warmed through. They may not be as crispy as when they were freshly made, but they’ll still be delicious!

BBQ Chicken Quesadillas vs. Other BBQ Chicken Delights

While BBQ chicken quesadillas are a fantastic option, there are tons of other ways to enjoy that classic BBQ chicken flavor. If you’re looking for something a little different, consider these alternatives:

• BBQ Chicken Pizza: Top a pizza crust with BBQ sauce, shredded chicken, red onion, cilantro, and mozzarella cheese for a delicious twist on pizza night.
• BBQ Chicken Salad: Toss shredded BBQ chicken with mixed greens, corn, black beans, tomatoes, avocado, and a creamy ranch dressing for a hearty and satisfying salad.
• BBQ Chicken Sliders: Serve shredded BBQ chicken on slider buns with coleslaw for a fun and easy appetizer or party snack.
• Shredded Bbq Chicken Mac And Cheese: For ultimate comfort food, try this Shredded Bbq Chicken Mac And Cheese, or it’s smoky cousin, Smoky Bbq Chicken Mac And Cheese.

Final Thoughts: Your New Go-To Recipe Awaits!

So there you have it – my ultimate guide to making the most irresistible BBQ Chicken Quesadillas. They’re quick, easy, customizable, and totally delicious. Whether you’re looking for a quick weeknight dinner, a fun party snack, or just a comforting meal, these quesadillas are sure to hit the spot. Now go forth and create some BBQ chicken quesadilla magic!

Irresistible BBQ Chicken Quesadillas

Amelia Chen-Morrison

These BBQ Chicken Quesadillas combine the smoky, sweet flavors of barbecue with the cheesy goodness of a quesadilla. Juicy BBQ chicken, melted cheese, and perfectly toasted tortillas create a quick, easy, and satisfying meal that’s perfect for weeknights or parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Snack

Cuisine American, Tex-Mex

Servings 4

Calories 600 kcal

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife
• Two forks
• Griddle or pan

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• ½ cup water or chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• 8 large flour tortillas
• 2 cups shredded cheddar cheese
• ½ cup red onion, thinly sliced optional
• ¼ cup chopped cilantro optional
• Cooking spray or butter

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken breasts and sear for 3-4 minutes per side, until nicely browned.
• Pour the BBQ sauce and water (or chicken broth) over the chicken. Add the smoked paprika, garlic powder, and black pepper.
• Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and easily shreds.
• Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet with the BBQ sauce and toss to coat.
• Let it simmer for a few more minutes to thicken the sauce and allow the chicken to absorb the flavors.
• Lay out the tortillas on a clean surface.
• Sprinkle about 1/4 cup of shredded cheese evenly over half of each tortilla.
• Top the cheese with a generous portion of the BBQ chicken.
• If using red onion and cilantro, sprinkle them over the chicken.
• Add another 1/4 cup of cheese over the chicken and toppings.
• Fold the empty half of the tortilla over the filling, creating a half-moon shape.
• Lightly coat a large skillet or griddle with cooking spray or a little butter. Heat over medium heat.
• Carefully place one or two quesadillas in the skillet (depending on the size of your pan). Cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted and gooey.
• Repeat the cooking process with the remaining quesadillas.
• Remove the quesadillas from the skillet and let them cool slightly before slicing into wedges.
• Serve immediately with your favorite toppings like sour cream, guacamole, or salsa.

Notes

Don’t overfill the quesadillas, as this can make them difficult to flip and cook evenly. Use medium heat to prevent the tortillas from burning before the cheese melts. Shred your own cheese for best melting results. The BBQ chicken can be made up to 3 days in advance and stored in the refrigerator. Leftover quesadillas can be stored in the refrigerator for up to 2 days. Add veggies, jalapeños, or try different cheeses for variations.