Easy BBQ Chicken Quesadillas (Quick & Cheesy!)

Introduction & Inspiration

If you’re looking for a meal that’s incredibly quick, delightfully easy, and packed with those irresistible smoky, sweet, and tangy barbecue chicken flavors, then these BBQ Chicken Quesadillas are an absolute must-try! Imagine tender shredded cooked chicken, generously coated in your favorite BBQ sauce, then layered with plenty of gooey, melted cheddar cheese, all sandwiched in a flour tortilla and grilled until golden brown and perfectly crispy. It’s simple comfort food at its finest!

My inspiration for this recipe comes from wanting the ultimate easy-button meal or snack that still feels satisfying and flavorful. Quesadillas are inherently quick and customizable, and combining them with the beloved taste of BBQ chicken creates a fantastic, fuss-free treat that everyone enjoys.

These BBQ Chicken Quesadillas are perfect for a speedy weeknight dinner, a fun lunch, a satisfying after-school snack, or even cut into wedges for a casual party appetizer. They are incredibly simple to assemble and always a huge hit! It is a perfect recipe for a quick meal.

Nostalgic Appeal / Comfort Factor

Both BBQ chicken and cheesy quesadillas are deeply ingrained in American comfort food culture. BBQ chicken evokes feelings of summer cookouts, casual eateries, and satisfyingly saucy, flavorful meals. Quesadillas, with their warm, melty cheese and convenient handheld format, are a beloved comfort food for all ages, perfect for quick snacks or easy dinners.

This recipe beautifully marries these two comfort food powerhouses. You get the familiar, smoky-sweet taste of BBQ chicken combined with the irresistible gooeyness of melted cheddar cheese, all encased in a warm, slightly crispy tortilla. It’s a straightforward, unpretentious dish that delivers pure comfort and satisfaction.

It’s a crowd-pleasing combination that feels both incredibly comforting and delightfully simple. A perfect comfort food classic.

Homemade Focus (Easy Assembly)

Let’s celebrate the joy of super easy assembly! This recipe is designed for maximum convenience, smartly utilizing pre-cooked shredded chicken (leftovers or rotisserie chicken are perfect!) and your favorite bottled BBQ sauce. The “homemade” magic here lies entirely in the simple assembly process.

You’re taking these convenient components, mixing the chicken with the BBQ sauce, layering it with shredded cheddar cheese in a tortilla, and then grilling it yourself in a skillet until perfectly golden, crispy, and melty. Even with these smart shortcuts, you’re creating a fresh, hot, and flavorful meal or snack in your own kitchen.

This recipe is a perfect example of how easily you can transform simple, ready-made ingredients into a delicious and satisfying homemade treat with minimal effort. The perfect balance between easy and delicious.

Flavor Goal

The primary flavor goal is a harmonious blend of sweet, smoky, and tangy BBQ chicken, complemented by rich, melty sharp cheddar cheese, all encased in a warm, slightly crisp flour tortilla.

The shredded chicken should be generously coated in the BBQ sauce, making it moist and flavorful. The cheddar cheese should be perfectly melted and gooey, providing that essential cheesy pull and savory taste. The tortilla, when pan-fried, should develop a light golden-brown color and a pleasant crispness on the outside while remaining soft inside where it meets the filling.

The overall experience should be a satisfying burst of classic BBQ chicken and cheese flavors with a delightful textural contrast between the crispy tortilla and the soft, gooey interior. A perfect combination of flavour and texture.

Ingredient Insights

• Shredded Cooked Chicken (2 cups): The protein base. Rotisserie chicken or any leftover cooked chicken (breast or thigh meat) works wonderfully and makes this recipe incredibly fast.
• BBQ Sauce (1 ½ cups): The main flavor driver. Use your favorite brand and style – sweet, smoky, spicy, or tangy. The quality and taste of your BBQ sauce will significantly impact the final quesadilla.
• Flour Tortillas (6, 8-inch size): Standard “taco” or “fajita” size tortillas are perfect for individual quesadillas.
• Shredded Cheddar Cheese (2 cups): Provides sharp, savory flavor and excellent meltiness. Mild, medium, or sharp cheddar all work. Monterey Jack, Colby, or a Mexican blend could also be substituted.
• (Butter or Oil for skillet – Implied for best crisping): While not explicitly listed, a tiny bit of butter or oil in the skillet when cooking the quesadillas can help them achieve a more golden, crispier exterior, though a dry non-stick skillet also works. The instructions mention “heat one side of a tortilla in a clean skillet,” implying no added fat is strictly necessary.

Essential Equipment

• Large Bowl: For mixing the shredded chicken and BBQ sauce.
• Clean Skillet or Griddle (Non-Stick Recommended): For heating the tortillas and cooking the assembled quesadillas. A cast-iron skillet also works beautifully for a great crust.
• Spatula (Wide): Essential for carefully flipping the quesadillas.
• Measuring Cups & Spoons:
• Cheese Grater (Optional): If shredding cheese from a block.
• Pizza Cutter or Large Knife: For cutting the finished quesadillas into wedges, if desired.

Ingredients

(Based on 1x column, makes 6 quesadillas)

• ▢ 2 cups cooked chicken, shredded (rotisserie chicken works great)
• ▢ 1 ½ cups BBQ sauce (your favorite brand)
• ▢ 6 flour tortillas (8-inch size)
• ▢ 2 cups shredded cheddar cheese (or your favorite melting cheese)
• ▢ (Optional: 1-2 teaspoons butter or oil for skillet, for extra crispness)

Optional for Serving:

• ▢ Sour cream
• ▢ Salsa
• ▢ Guacamole
• ▢ Chopped green onions or cilantro

Step-by-Step Instructions

1. Prepare the BBQ Chicken Mixture:

• In a large mixing bowl, combine the 2 cups of shredded cooked chicken with the 1 ½ cups of BBQ sauce.
• Stir well until the chicken is evenly and thoroughly coated with the sauce. Set aside.

2. Assemble the Quesadillas:

• Heat a clean large skillet or griddle over low-medium heat. (If using butter/oil for extra crispness, add a tiny amount now).
• Place one flour tortilla flat in the warm skillet. Allow one side to heat for about 30 seconds to a minute. (This step in the original instructions “Heat one side of a tortilla” seems a bit unusual for quesadilla assembly where fillings are added to a cold tortilla then placed in pan, or fillings added to tortilla in the pan. For ease of assembly, it’s often easier to assemble then cook. I will slightly rephrase to reflect common practice while maintaining the recipe’s spirit).
• Alternative Assembly (Common Method): Lay one tortilla flat on your work surface.
• Sprinkle about 1/6th of the shredded cheddar cheese (approximately ⅓ cup) over one half of the tortilla.
• Spoon about 1/6th of the prepared BBQ chicken mixture evenly over the cheese on that same half.
• Sprinkle a little more cheese on top of the chicken mixture (using up your total cheese divided among the quesadillas).
• Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently.

3. Cook the Quesadillas:

• Carefully place the assembled quesadilla (or 1-2 if your skillet is large enough) into the preheated skillet over low-medium to medium heat.
• Cook for 2-4 minutes on the first side, or until the bottom of the tortilla is golden brown and crispy, and the cheese has started to melt.
• Using a wide spatula, carefully flip the quesadilla over.
• Continue to cook on the second side for another 2-4 minutes, until it is also golden brown and crispy, and the cheese is fully melted and gooey. Press down gently with the spatula occasionally for even cooking and to help the layers meld.
• Repeat the assembly and cooking process with the remaining tortillas, BBQ chicken mixture, and cheese.

4. Serve:

• Remove the cooked BBQ Chicken Quesadillas from the skillet and transfer them to a cutting board.
• Let them rest for a minute before slicing into wedges, if desired.
• Serve immediately while hot, crispy, and the cheese is wonderfully melty!
• Offer with sides of sour cream, salsa, guacamole, or extra BBQ sauce for dipping, if you like.

Troubleshooting

• Quesadilla Soggy: Skillet heat too low (tortilla absorbed moisture before crisping); too much very liquidy BBQ sauce; or quesadilla was covered while cooking (trapping steam). Use medium-low to medium heat. Ensure BBQ sauce isn’t excessively thin. Cook uncovered.
• Tortilla Burning Before Cheese Melts: Skillet heat too high. Reduce heat to low-medium. This allows the cheese to melt thoroughly before the tortilla gets too dark or burns.
• Cheese Not Fully Melted: Didn’t cook long enough, or filling was very cold when assembled. Ensure adequate cooking time on each side until cheese is visibly melted and gooey.
• Filling Leaking Out: Overstuffed the quesadilla, or didn’t fold/press firmly enough. Use a moderate amount of filling.
• Uneven Cooking/Browning: Skillet might have hot spots, or not enough contact with pan. Press down gently with spatula. Rotate quesadilla if needed.

Tips and Variations

• Don’t Overstuff: Key to a neat quesadilla that holds together well and cooks evenly.
• Low to Medium Heat is Best: This allows the cheese to melt perfectly and the filling to get hot without the tortilla burning.
• Chicken Options: Rotisserie chicken is the ultimate shortcut! Leftover grilled or baked chicken (shredded or finely diced) also works perfectly.
• BBQ Sauce Choice: The flavor of your BBQ sauce will define the quesadilla. Use your favorite – sweet, smoky, spicy, or tangy!
• Cheese Variations: Monterey Jack, Colby Jack, Pepper Jack (for a spicy kick!), Provolone, or a Mexican blend would all be fantastic instead of or in addition to cheddar.
• Add Aromatics/Veggies: Sauté some finely chopped red onion, green bell pepper, or even some corn kernels and mix them into the BBQ chicken filling for extra flavor and texture.
• Make it Spicy: Use a spicy BBQ sauce, add a pinch of red pepper flakes to the chicken mixture, or include some sliced pickled jalapeños inside the quesadilla.
• Different Tortillas: Whole wheat tortillas or even low-carb tortillas can be used. Corn tortillas can also be used for smaller, more traditional quesadillas (they crisp up nicely).
• Crisping Fat (Optional): While a dry non-stick skillet works, lightly brushing the outside of the assembled quesadilla with melted butter or a tiny bit of oil before grilling will yield an even crispier, more golden-brown exterior.

Serving and Pairing Suggestions

• Serve Hot & Fresh: Quesadillas are at their absolute best when the tortilla is warm and crispy, and the cheese is perfectly melted and gooey.
• Cut into Wedges: Ideal for easy sharing as an appetizer or for managing as a meal.
• With Dipping Sauces: Offer sour cream, guacamole, fresh salsa, extra BBQ sauce, or ranch dressing on the side.
• Quick Lunch, Dinner, or Snack: A satisfying and incredibly easy option for any time of day.
• Simple Sides: Serve with a side of black beans and rice, a simple green salad, fruit salad, or tortilla chips with salsa.

Nutritional Information

(Note: Estimated, per quesadilla. Highly variable based on the specific type and size of tortilla used, the brand of BBQ sauce (sugar/sodium content), the amount of chicken, and the type/amount of cheese.)

• Calories: 400-550+ per quesadilla
• Fat: 20-30g+
• Saturated Fat: 8-15g+
• Cholesterol: 60-90mg+
• Sodium: 900-1400mg+ (BBQ sauce, cheese, and tortillas can contribute significantly)
• Total Carbohydrates: 30-45g+ (Mostly from tortilla, BBQ sauce)
• Dietary Fiber: 2-4g+
• Sugars: 10-20g+ (from BBQ sauce, tortilla)
• Protein: 25-35g+

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Recipe Summary and Q&A

Summary: These Easy BBQ Chicken Quesadillas are made by mixing shredded cooked chicken with barbecue sauce. This mixture, along with shredded cheddar cheese, is layered onto one half of an 8-inch flour tortilla. The tortilla is then folded in half over the filling and cooked in a skillet over low-medium heat on both sides until golden brown, crispy, and the cheese is melted. The process is repeated for all tortillas. Served immediately while hot.

Q&A:

• Q: What kind of cooked chicken is best to use for this recipe?
  • A: Rotisserie chicken is incredibly convenient and already flavorful, making it a perfect choice. Leftover grilled or baked chicken (either breast or thigh meat, shredded or finely diced) also works beautifully. If you need to cook chicken specifically, quickly poaching or pan-frying boneless, skinless chicken breast and then shredding it is easy.
• Q: Can I add other ingredients to the filling?
  • A: Yes, absolutely! These are very customizable. Consider adding sautéed diced onions or bell peppers, corn kernels, black beans (rinsed and drained), or even some finely chopped jalapeños for a bit of spice. Just be careful not to overstuff the quesadillas.
• Q: How do I get my quesadillas extra crispy?
  • A: Cook them over medium-low to medium heat in a skillet. This allows the tortilla time to crisp up without burning before the cheese is fully melted. Using a little bit of butter or oil in the skillet (though not strictly required in this recipe if using non-stick) can also help achieve a crispier, more golden exterior. Pressing down gently with a spatula as they cook also promotes even browning and crisping.
• Q: Can I make these BBQ Chicken Quesadillas ahead of time?
  • A: Quesadillas are significantly best when made fresh and served immediately to enjoy the crispy tortilla and melted cheese. You can prepare the BBQ chicken mixture ahead of time and store it covered in the refrigerator. Assemble and cook the quesadillas just before serving. Reheating already cooked quesadillas can be done in a skillet or oven to try and re-crisp them, but they won’t be quite as good as when freshly made.