You know what’s amazing about quesadillas? They’re crispy, cheesy, and endlessly customizable—you really can’t go wrong with them. These delicious creations have roots in Mexico, where they started as simple tortillas filled with cheese cooked on a comal. Over time, people got creative, adding everything from squash blossoms to meats. Fast forward to today, and quesadillas have become a worldwide favorite.
This BBQ Chicken Quesadilla recipe? It’s a modern spin that mixes smoky barbecue flavors with melty cheese perfection. It’s quick, satisfying, and perfect for dinner, lunch, or even your next game night. Let’s dive right in!
Quick Recipe Snapshot
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Serves: 4 (or fewer if you’re really hungry!)
- Difficulty: Super easy!
What You’ll Need
- A large skillet (nonstick or cast iron works great!)
- A bowl for mixing
- A spatula
Pro Tip: Want to save time? You can prep the BBQ chicken filling up to three days ahead, or even freeze it for later. So convenient!
Ingredients You’ll Need
Here’s your shopping list:
- ½ tbsp olive oil
- ½ cup thinly sliced red onion
- 1½ cups chopped cooked chicken (rotisserie chicken is a lifesaver)
- ½ cup BBQ sauce (pick your favorite—sweet, smoky, or spicy)
- ½ cup cooked corn (fresh or frozen, it’s all good)
- 2 cups shredded Mexican cheese blend (or cheddar, Monterey Jack, or Oaxaca)
- 4 large flour tortillas
- 2 tbsp butter for cooking
- Sour cream and chopped cilantro for serving
Swaps & Options
- No chicken? Black beans or jackfruit are great vegetarian substitutes.
- Low on cheese? Mozzarella, gouda, or pepper jack can bring their own twist to the flavors.
- Gluten-free? Grab some GF tortillas, and you’re good to go.
Let’s Cook! Step-by-Step Directions
Cooking doesn’t have to be complicated. With these simple steps, you’ll have your quesadillas ready in no time.
Step 1: Sauté the Onions
Start by heating olive oil in your skillet over medium heat. Toss in the sliced red onions and cook for 3–4 minutes until they’re soft, sweet, and just a little golden.
Why this matters? Sweet caramelized onions add amazing depth of flavor.
Step 2: Make the Filling
Grab a mixing bowl. Combine your sautéed onions, chopped chicken, BBQ sauce, and cooked corn. Give it a good stir until everything’s evenly coated.
Here’s a tip: The chicken mix should be moist but not dripping. No one likes a soggy quesadilla!
Step 3: Assemble the Quesadilla
Time to layer it up! Melt ½ tablespoon of butter in your skillet on medium heat. Place one tortilla in the pan, sprinkle ¼ cup cheese over half of it, then add a scoop of your BBQ chicken filling. Layer another ¼ cup of cheese on top. Fold the tortilla over so it looks like a crescent.
Pro Tip: Press it down gently with a spatula for even cooking and to get that melt-in-your-mouth cheese spread.
Step 4: Cook It to Crispy Perfection
Let the quesadilla cook for 2–3 minutes until one side is a gorgeous golden brown. Carefully flip it over (use that spatula!) and cook the other side for another 2–3 minutes. Repeat with the rest!
Big no-no: Don’t crank up the heat. High heat will scorch the tortilla before the cheese gets all gooey inside.
Step 5: Slice & Serve
Once your quesadillas are cooked, let them cool for a minute before slicing them into wedges. Serve with sour cream on the side and a sprinkle of fresh cilantro on top for a little extra pop.
Customizing Your Quesadillas
Quesadillas are like a blank canvas—get creative!
Make It Healthier
- Use whole wheat tortillas for extra fiber.
- Add diced veggies like bell peppers or spinach.
Spice It Up
- Craving heat? Toss in some diced jalapeños or a dash of chipotle powder.
- Prefer it mild? Go for a sweeter BBQ sauce.
Fancy It Up
- Grill your quesadillas instead of pan-frying for a smoky flavor.
- Top with avocado slices or drizzle with chipotle crema before serving.
Storing & Reheating Tips
Got leftovers? Here’s how to keep those quesadillas tasting fresh:
- In the fridge: Store in an airtight container for up to three days.
- In the freezer: Wrap each quesadilla individually, then store in a freezer bag for up to two months.
To reheat:
- Skillet method: Heat in a dry skillet on medium for a couple of minutes per side.
- Oven method: Bake at 350°F for about 5 minutes.
- Avoid the microwave: It makes the tortillas soggy.
And there you have it! These BBQ Chicken Quesadillas are a perfect blend of bold, smoky flavors and gooey, cheesy goodness. Whether it’s a last-minute dinner idea or part of your Taco Tuesday lineup, this easy recipe is bound to be a hit.
Now, grab a skillet and start cooking—you’re officially on your way to quesadilla heaven!
PrintBBQ Chicken Quesadillas
BBQ Chicken Quesadillas are a delightful fusion of Tex-Mex and smoky barbecue flavors. With tender chicken, sweet corn, and gooey cheese, all wrapped in crispy tortillas, this dish is perfect for quick weeknight dinners or casual gatherings. Serve it with sour cream and fresh cilantro for a refreshing finish!
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Tex-Mex
Ingredients
- ½ tablespoon olive oil
- ½ cup red onion, sliced thinly
- 1 ½ cups chopped cooked chicken (rotisserie works great!)
- ½ cup BBQ sauce (use your favorite brand)
- ½ cup cooked corn (fresh or frozen)
- 2 cups Mexican cheese blend (cheddar, Monterey Jack, or Oaxaca cheese)
- 4 large flour tortillas
- 2 tablespoons butter (for cooking)
- Sour cream and chopped fresh cilantro (for serving)
Ingredient Notes
- Use high-quality cheese for better melting and flavor. Mexican cheese blends work best but can be swapped for mozzarella or pepper jack.
- If using frozen corn, thaw it before adding to the recipe for even cooking.
Instructions
Heat olive oil in a nonstick skillet over medium heat. Add sliced red onion and sauté until soft and translucent, about 3–4 minutes.
In a medium bowl, mix the cooked onions, chopped chicken, BBQ sauce, and cooked corn until evenly coated. The filling should be moist but not overly saucy.
Melt ½ tablespoon butter in the skillet over medium heat. Place one tortilla in the skillet. On half of the tortilla, sprinkle ¼ cup of cheese, then add about ¼ of the chicken mixture, followed by another ¼ cup of cheese. Fold the tortilla over to cover the filling.
Cook until golden brown on one side (about 2–3 minutes). Flip carefully using a spatula and cook for another 2–3 minutes until both sides are crispy and the cheese is melted.
Repeat with remaining tortillas and filling. Slice each quesadilla into wedges and serve warm with sour cream and fresh cilantro.
Notes
Serving Suggestions
Pair these quesadillas with guacamole or salsa for added flavor. A simple side salad or Mexican rice complements this dish beautifully.
Tips & Tricks
- Cook on medium heat to avoid burning the tortillas while ensuring the filling heats through evenly.
- Press down gently on the quesadilla with a spatula while cooking to achieve extra crispiness.
Storage & Reheating
Store leftover quesadillas in an airtight container in the fridge for up to three days. For freezing, wrap each cooled quesadilla individually in plastic wrap or foil; they’ll keep well for up to two months. Reheat in a dry skillet for crispiness or in an oven at 350°F for about five minutes.
