Q1: What is the absolute best way to make multiple quesadillas at once for a family or a party?

The sheet pan, oven-baked method described in this recipe is a complete game-changer! Instead of standing over the stove and pan-frying them one at a time, this brilliant technique allows you to make four or more quesadillas all at the same time, and it guarantees that they will all be hot, crispy, and ready to serve together.

Q2: How do I get my quesadillas crispy, not soggy?

The key to a crispy quesadilla is to use a hot, dry cooking surface . For the oven-baked method, a very hot oven (450°F) is crucial. For the skillet method, be sure your pan is fully preheated before you add the quesadilla. It's also a great idea to not overfill your quesadillas, as a very wet filling can sometimes create steam and make the tortilla soft.

Q3: Can I make the BBQ chicken filling ahead of time?

Yes, this is a perfect meal-prep recipe! You can prepare the entire chicken filling and store it in an airtight container in the refrigerator for up to 3 days . This makes the final assembly for a weeknight dinner incredibly fast.

Q4: Can I freeze the chicken filling?

Yes, the BBQ chicken filling freezes beautifully! Let it cool completely, and then you can store it in a freezer-safe container or a resealable bag for up to 3 months. Let it thaw overnight in the refrigerator before you use it to assemble your quesadillas.

Q5: Can I use corn tortillas instead of flour tortillas?

You can, but you will need to warm them first to make them pliable. To do this, you can wrap a stack of corn tortillas in a damp paper towel and microwave them for about 30-60 seconds, or you can warm them one at a time in a dry skillet. Please note that corn tortillas will result in a much crispier, more cracker-like quesadilla than the softer, chewier flour tortillas.

Cheesy BBQ Chicken Quesadillas

The Easiest Cheesy BBQ Chicken Quesadillas

An easy recipe for baked barbecue chicken quesadillas, perfect for a quick weeknight meal. The filling is a simple and flavorful mixture of shredded cooked chicken tossed with chopped green chiles, salsa, barbecue sauce, and taco sauce. This mixture is spread onto large flour tortillas, sprinkled with sharp cheddar cheese, and then topped with another tortilla. The quesadillas are baked on a sheet pan until they are lightly browned and the cheese is melted.

Author: Grace

Ingredients

3 cups shredded cooked chicken
1 can (4 ounces) chopped green chiles
1/2 cup salsa
1/3 cup barbecue sauce
1/4 cup taco sauce
8 flour tortillas (8 inches)
3/4 cup shredded sharp cheddar cheese
Optional for serving: Sour cream and additional salsa

Instructions

Preheat the oven to 450°F.
In a large bowl, toss together the shredded chicken, chopped green chiles, salsa, barbecue sauce, and taco sauce.
Divide 4 of the tortillas between 2 baking sheets.
Spread the chicken mixture evenly over the 4 tortillas on the baking sheets.
Sprinkle the shredded cheddar cheese over the chicken mixture.
Top each with one of the remaining 4 tortillas.
Bake for 6-8 minutes, or until the quesadillas are lightly browned and the cheese is melted.
Cut each quesadilla into 6 wedges.
If desired, serve with sour cream and additional salsa for dipping.

Notes

This recipe uses pre-cooked shredded chicken (such as from a rotisserie chicken) as a convenient time-saving shortcut.
Baking the quesadillas on a sheet pan is an easy, hands-off alternative to frying them individually in a skillet.
This is a great recipe for using up leftover chicken.

Find it online: https://www.eatswithsoul.com/bbq-chicken-quesadillas/