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BBQ Chicken Quesadillas, a featured image showcasing a delicious and easy recipe.

Irresistible BBQ Chicken Quesadillas

Avatar photoAmelia 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.