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.