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BBQ Chicken Quesadillas

Smoky, cheesy BBQ Chicken Quesadillas made with shredded chicken, barbecue sauce, and melted cheddar between crispy golden tortillas. Ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken Rotisserie chicken works great; shred while warm
  • 1/2 cup barbecue sauce Kansas City-style recommended for best flavor
  • 2 cups shredded cheddar cheese Freshly shredded melts better than pre-bagged
  • 4 large flour tortillas 10-inch size recommended
  • 1/4 cup chopped green onions Optional, for garnish
  • 2 tbsp olive oil Divided, 1 tablespoon per quesadilla

Equipment

  • Large skillet
  • Wide spatula
  • Large mixing bowl
  • Cutting board

Method
 

  1. In a large bowl, combine the shredded chicken and barbecue sauce. Toss until every piece of chicken is well coated. Set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Let it warm for about 30 seconds until the oil shimmers.
  3. Place one flour tortilla flat in the skillet. Sprinkle 1/2 cup of shredded cheddar cheese evenly over the entire surface.
  4. Spoon half of the BBQ chicken mixture over the cheese layer, spreading it evenly. Top with another 1/2 cup of cheese to help bind the top tortilla.
  5. Place the second tortilla on top and press down gently. Cook for 3 to 4 minutes without moving it, until the bottom is golden brown and the cheese starts to melt.
  6. Carefully flip the quesadilla using a wide spatula. Cook the second side for another 3 to 4 minutes until golden and the cheese is fully melted.
  7. Transfer to a cutting board and repeat with the remaining tortilla, filling, and olive oil. Slice each quesadilla into 4 to 6 wedges, top with green onions if using, and serve warm.

Notes

Use your favorite BBQ sauce for different flavor profiles. For extra heat, add sliced jalapenos inside the quesadilla. Serve with sour cream, guacamole, or salsa for dipping. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best crispiness.