So Here’s the Story with These BBQ Chicken Quesadillas
I have to tell you, BBQ Chicken Quesadillas weren’t always on my radar. One rainy Tuesday, though, I had leftover rotisserie chicken, and well, a sad-looking block of cheddar, and you know how sometimes you just have to make do? That’s how this one started. My daughter called them ‘pizza tacos,’ which is adorable, but let’s not go there. Anyway, these days, I make this recipe whenever I want something quick that makes everyone at the table go quiet for a few minutes—except when they’re asking for seconds, obviously.
Why You’ll Probably Love This (Like, A Lot)
I make these BBQ Chicken Quesadillas when I’m in a rush but still want to feel like I tried. My family goes absolutely bonkers for them because, let’s be honest, melted cheese fixes most dinner complaints (except that time I ran out of tortillas, but let’s not dwell on that disaster…). Also, I honestly just love any excuse to use up leftover chicken. (I swear, leftover chicken is like that one sock that keeps showing up in the laundry, but more delicious.)
What You’ll Need (With Some Swaps, Because Life)
- 2 cups cooked chicken, shredded (I usually grab rotisserie, but grilled or baked works fine. One time I did it with leftover turkey and it was… pretty good.)
- 1 cup BBQ sauce (Sweet Baby Ray’s is my go-to, but use whatever’s half-empty in the fridge—seriously, it’s all good.)
- 1 ½ cups shredded cheddar cheese (or Monterey Jack if you’re feeling fancy. My grandma used to say Kraft only, but honestly, use what you’ve got.)
- 1/2 red onion, thinly sliced (I sometimes skip this if I’m feeling lazy or if the kids are being picky)
- 1 handful fresh cilantro, chopped (Or parsley, or nothing. I forget this half the time and nobody cares.)
- 8 medium flour tortillas (corn is fine but trickier to flip and a bit more rustic. Your call.)
- 1 tablespoon olive oil (Or honestly, butter if you want extra flavor. Sometimes I just spray the pan and call it a day.)
Here’s How You Throw These Together
- Mix the chicken and BBQ sauce. Just toss ‘em together in a bowl. I usually sneak a bit of the chicken here (quality control, right?). If it looks a little too saucy, add more chicken, or vice versa.
- Lay out your tortillas. Sprinkle cheese over half of each one. Don’t be shy; cheese is the glue. Pile on the BBQ chicken, scatter the onions, and sprinkle a little cilantro. Fold them over like a book (or a taco with commitment).
- Heat your pan on medium. Splash in the oil or butter. Place the folded quesadillas in (I usually fit two at a time). Let them sizzle until the bottom is golden and the cheese starts oozing out the sides—about 2-3 minutes. Flip carefully (they’re hotter than they look). Another 2-3 minutes on the other side. Don’t worry if they look a bit wonky; it’s part of the charm.
- Cool slightly, then cut and serve. I use a pizza cutter, but a sharp knife (or honestly, kitchen scissors) works too. Try not to burn your mouth. (I fail at that step, pretty much every time.)
Some Notes I’ve Picked Up (Mostly the Hard Way)
- If you overload the filling, they get messy, but honestly, that’s half the fun.
- I’ve found that low-moisture cheese melts the best, but you know what? Real-life cheese is whatever’s in your fridge. Don’t let anyone cheese-shame you.
- Actually, I think these taste even better the next day cold, straight form the fridge. Is that weird?
Variations I’ve Tried… Some Hits, Some Misses
- Buffalo Chicken Quesadillas: Swapped the BBQ for buffalo sauce and added blue cheese—kids hated it, I loved it.
- Veggie Version: Did it with sautéed peppers and black beans once when I had vegetarians over. Not too shabby, but I probably overdid the beans.
- Pineapple Quesadillas: I once added pineapple chunks, thinking I was clever. It was… polarizing. My husband wouldn’t touch ‘em; my neighbor asked for the recipe. Go figure.
What You Need (And What to Do If You Don’t Have It)
- Nonstick skillet or griddle: Essential for that crispy outside. But I’ve used a regular frying pan and even a cast iron pan when I was feeling rugged; just watch for sticking.
- Spatula: Or, honestly, two forks if that’s what you’ve got. I’ve used my hands (carefully!) in a pinch.
- Pizza cutter: Makes nice clean slices. On second thought, a regular knife is fine. Who’s judging?
Storing Leftovers (If You Have Any)
Just pop ‘em in an airtight container in the fridge—they’ll stay pretty tasty for 2 days. You can reheat in a skillet to get the crisp back, or just eat them cold; actually, I think they’re better the next day. Though honestly, in my house, these never last past lunch.
How I Serve ‘Em (And a Family Quirk)
I like to serve these cut into triangles with a pile of sour cream and a little extra BBQ sauce for dipping. My family insists on a side of coleslaw (totally optional, but it does add a nice crunch). Once, we had them with baked beans and it was kinda brilliant. I’ve got a friend who swears by guacamole on the side—worth a try.
Pro Tips I Learned the Hard Way
- Don’t rush the flip! I tried to speed things up once and ended up with cheese all over the stovetop and a broken quesadilla heart. Let it crisp.
- If you use cold chicken, just microwave it for 30 seconds first. Melts the cheese faster and makes it all gooey inside.
- Oh, and don’t walk away while they’re in the pan. I once got distracted scrolling cheese pull photos and came back to mini charcoal frisbees. Live and learn.
Questions I’ve Actually Been Asked
- Can I use store-bought BBQ chicken? Yep! Even those pre-packed shredded BBQ chicken tubs work, honestly. Just go easy on the sauce or it gets soggy.
- How do you keep the quesadillas crispy? Don’t overload the filling, and use a hot pan. Also, let them sit a minute before cutting (I never have the patience, but it really does help).
- Can I freeze these? You could, but I think the tortillas get weird and rubbery. If you must, wrap well and reheat in a skillet—don’t microwave, unless you like sadness.
- What if I don’t have tortillas? I once tried it with naan. It was… let’s just say, not my brightest moment. Stick to tortillas if you can.
So, that’s my (not-so) secret BBQ Chicken Quesadillas playbook. If you try it, let me know, or if you have a genius variation, I’m all ears. Oh, and if you’ve ever found a way to actually save leftovers, please send help—I’ve never managed it.
By the way, if you need a killer homemade BBQ sauce, check out this recipe from Bon Appétit. It’s saved me more than once when the fridge was empty and I was too lazy for a store run.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup barbecue sauce
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 8 medium flour tortillas
- 1 tablespoon olive oil
Instructions
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1In a medium bowl, toss the shredded chicken with barbecue sauce until evenly coated.
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2Lay out 4 tortillas and evenly distribute the BBQ chicken mixture over each. Top with cheddar cheese, mozzarella cheese, red onion, and cilantro. Place the remaining tortillas on top to form quesadillas.
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3Heat olive oil in a large skillet over medium heat. Cook each quesadilla for 2-3 minutes per side or until the tortillas are golden brown and the cheese is melted.
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4Remove from the skillet and let cool for 1-2 minutes. Cut each quesadilla into wedges and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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