Description
This BBQ Chicken Quesadillas recipe is a quick and flavorful meal perfect for a weeknight dinner or casual get-together. Tender shredded chicken is tossed in smoky BBQ sauce and spices, then combined with sautéed vegetables and melty cheese inside warm, crispy flour tortillas. Cooked on the stovetop until golden brown and bubbly, these quesadillas deliver a savory and satisfying experience with minimal fuss.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 cup BBQ sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Vegetables & Toppings
- 1/2 cup red onion, thinly sliced
- 1/2 cup bell pepper, thinly sliced
- Fresh cilantro, chopped (optional, for garnish)
Cheese & Tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 4 large flour tortillas
Cooking & Serving
- 1 tablespoon olive oil
- Sour cream (optional, for serving)
Instructions
- Preparation: Gather and prepare all ingredients by shredding the cooked chicken and thinly slicing the red onion and bell pepper.
- Heat Skillet: Preheat your skillet over medium heat and add olive oil to evenly coat the bottom of the pan.
- Mix Chicken: In a bowl, combine shredded chicken with BBQ sauce, garlic powder, onion powder, salt, and pepper. Stir thoroughly until well coated.
- Sauté Vegetables: Add sliced red onion and bell pepper to the hot skillet. Sauté for 3-4 minutes until vegetables are softened and fragrant.
- Cook Chicken Mixture: Add the BBQ chicken mixture to the skillet with the vegetables. Stir and cook for 2-3 minutes until heated through.
- Assemble Quesadilla: Lay a tortilla flat on a clean surface. Spread a generous amount of the chicken and vegetable mixture over half of the tortilla.
- Add Cheese & Fold: Sprinkle shredded cheese evenly over the chicken mixture, then fold the tortilla in half to enclose the filling.
- Cook First Side: Carefully transfer the folded quesadilla to the skillet. Cook for 3-4 minutes until the bottom side is golden and crispy.
- Flip & Cook Other Side: Gently flip the quesadilla using a spatula. Cook for another 2-3 minutes until the other side is golden brown and the cheese has melted.
- Cool & Slice: Remove the quesadilla from the skillet and let it cool slightly. Cut into wedges for serving.
- Repeat: Repeat the assembly and cooking process with the remaining tortillas and filling until all quesadillas are made.
Notes
- You can use either cheddar or mozzarella cheese based on your preference for flavor and meltiness.
- For added freshness, garnish with chopped cilantro before serving.
- Serve with sour cream or your favorite dipping sauce for extra creaminess.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
- Feel free to add jalapeños or other peppers for a spicy kick.
