This recipe takes leftover or freshly cooked chicken, coats it in a sticky, sweet barbecue sauce, then tucks it into a tortilla with enough melty cheese to hold the whole operation together. The skillet does the rest of the work, crisping it to a wonderful golden brown. It's the kind of dinner that makes you dance with joy, and it comes together in about 15 minutes if your chicken is cooked. If you've been hunting for The Best BBQ Chicken Quesadilla Recipe, this is the one that tastes like something you'd order at a restaurant and then think about for three days afterward.
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If you love barbecue flavors, we've got you covered. My bourbon barbecue roast chicken is a Sunday dinner favorite around here (and the leftovers are perfect to make these chicken quesadillas with), my slow cooker pulled pork sandwiches are are set it and forget it version. And making your own homemade barbecue sauce and tortillas from scratch takes these quesadillas to a whole new level! Serve these quesadillas with my homemade guacamole, queso cheese dip, and homemade buttermilk ranch for the ultimate quesadilla experience!
What Makes These Chicken Quesadillas So Good
- They are ready fast. If you're using precooked chicken or shredded rotisserie chicken, these quesadillas can be on the table in about 15 minutes!
- All you need is one skillet. Fewer dishes mean more time for literally anything else.
- Add whatever you want. Swap the cheese, add veggies, or turn up the heat, this recipe blends seamlessly with whatever you have on hand.
- Excellent for using up leftovers. Leftover roast chicken? Grabbed a quick rotisserie chicken on the way home? Great, shred it all up, and it will work perfectly!
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Ingredients You'll Need
- Chicken: The best chicken for chicken quesadillas is cooked chicken breast, shredded roast chicken, rotisserie chicken, or velveted chicken. Really, any kind of chicken or turkey will work, and in a pinch, you can use canned chicken, too.
- BBQ Sauce: I use my homemade barbecue sauce for the best flavor, but any bottled favorite will work.
- Flour Tortillas: Burrito-size tortillas, or better yet, homemade flour tortillas work best for these quesadillas.
- Cheese: I like to use Monterey Jack cheese, but mozzarella, Colby Jack, or a Mexican blend all work well.
- Veggies and Beans: I use sweet corn, fresh red bell pepper, and thinly sliced red onions in my quesadillas, but feel free to add whatever you like or have on hand! Some other good add-ins are mushrooms, fresh herbs like cilantro or parsley, or black beans.
Head down to the recipe card below for exact quantities.
Make It Your Own
- Spicy BBQ Chicken Quesadillas: Use buffalo sauce mixed with BBQ sauce, add a few chopped adobo peppers or sliced jalapeños.
- Loaded Veggie Version: Bulk it up with mushrooms, black beans, zucchini or crispy tofu.
- Add Bacon & Ranch: Because bacon makes almost everything better... and this is no exception. Serve the quesadillas with a side of the best ranch dressing ever for dipping.
- Pineapple BBQ Chicken Quesadillas: A few pieces of diced pineapple add a sweet contrast that pairs really well with Captain Morgan BBQ sauce. If you like this more tropical-style quesadilla, you have to try my chipotle pineapple chicken tacos, too!
- Cook It In the Air Fryer: Air fry at 375°F for 4-5 minutes per side for an easy, extra-crispy, hands-off version.
If you don't like barbecue sauce, try seasoning the chicken with taco seasoning or cajun seasoning, or for another sauce option, try my homemade buffalo wing sauce, teriyaki sauce, or honey garlic sauce.
How To Make BBQ Chicken Quesadillas
Prep The BBQ Chicken
Add your cooked chicken to a small bowl, either shredded or chopped, whichever you prefer. Shredded holds the sauce a little better, but chopped works beautifully too. Stir in the barbecue sauce until every piece of chicken is coated.
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Assemble The Chicken Quesadillas
Lay a tortilla flat in the bottom of a skillet and build on one half only, starting with a layer of shredded cheese. Add the BBQ chicken, then the red peppers, sweet corn, and red onions, finishing with another layer of shredded cheese. Then fold the empty half over the filling.
Tip: Give the corn and peppers a quick fry in the skillet beforehand. It helps to cook off some of the excess moisture and keeps your tortilla from getting soggy.
Crisp Them Up
Fry the quesadillas for a couple of minutes on each side, until golden brown and crispy and the cheese has melted. Repeat until all of the chicken quesadillas are prepared.
Slice & Serve
Slide each quesadilla onto a cutting board and cut into three wedges, serve with sour cream, ranch dressing, homemade guacamole and salsa for dipping.
Expert Tips For Crispy Quesadillas
- Don't overfill the tortilla. A thin, even layer of chicken and cheese cooks more evenly and keeps the quesadilla from falling apart when you flip it.
- Flip it on the seam. The easiest way to flip a quesadilla without losing all the toppings is to flip it on the seam. Use a turner or spatula at the top of the quesadilla and gently roll it onto the other side, keeping the seam on the skillet.
- Let it rest before slicing. Cutting into it immediately can cause cheese to spill out, giving it a few minutes lets everything set.
- Keep the heat on medium-low. Tortillas are notorious for burning, and it can happen in an instant. Keeping the heat low allows the quesadilla to fully heat up before the outer shell burns.
How To Store & Reheat
- Storing: Let the leftover quesadillas cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Skip the microwave if you can. The best way to reheat BBQ chicken quesadillas is in a dry skillet over low heat for a few minutes per side. Or popping them into the air fryer for a few minutes works, too!
Frequently Asked Questions
Monterey Jack is our favorite, but mozzarella, cheddar, or Colby Jack all work well too.
Yes, rotisserie chicken is one of the easiest shortcuts for this recipe. Just shred it, toss it with BBQ sauce and use as directed.
This usually happens when there's too much filling, or the cheese hasn't had a chance to start melting yet. Use a thin, even layer of filling and use shredded cheese on the top and bottom. Let the first side cook well before attempting a flip, and flip using the seam-side-down method.
Yes! Bake the assembled quesadillas on a baking sheet at 425°F for about 8-10 minutes, flipping halfway through, until golden brown and the cheese is melted.
Pair them with a simple side salad like my broccoli salad or dense bean salad, homemade fries, sweet potato fries, or, for a Canadian classic, an authentic poutine. My classic guacamole and queso cheese dip are two delicious dips for these quesadillas.
More Quick & Easy Chicken Dinners
Looking for more quick and easy weeknight meals like this? Try these:
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The Best BBQ Chicken Quesadilla Recipe
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Print Recipe Pin RecipeIngredients
- 2 large Chicken Breasts cooked and chopped or shredded
- ½ cup Barbecue Sauce
- 4 large Flour Tortillas
- 2 ½ cups Monterey Jack Cheese shredded
- 1 large Red Bell Pepper diced
- 1 cup Sweet Corn
- ½ medium Red Onion thinly sliced
Instructions
- If using raw chicken, cook it through, then let it cool slightly before chopping or shredding.
- Optional: Heat a lightly oiled skillet over medium heat and sauté the diced red peppers and corn for 2 to 3 minutes, until lightly softened and any excess moisture has cooked off. Remove from the skillet and set aside.
- In a small bowl, combine the cooked chicken with the barbecue sauce. Stirring until it is fully coated.
- Place one tortilla flat in a large skillet. Sprinkle an even layer of cheese over one half of the tortilla. Top the cheese with a portion of the BBQ chicken mixutre, spreading it in an even layer. Add the red peppers, corn, and red onions over the chicken, then finish with a second layer of shredded cheese. Fold the empty half of the tortilla over the filling and press down gently.
- Cook for 2 to 3 minutes over medium-low heat, or until the bottom is golden brown and crisp. Carefully flip the quesadilla and cook for another 2 to 3 minutes, until the second side is golden and the cheese has melted completely.
- Transfer the quesadilla to a cutting board and let it rest for a few minutes before slicing.
- Repeat with the remaining tortillas and filling.
- Cut each quesadilla into three wedges and serve warm with sour cream, ranch, guacamole, salsa, and queso cheese sauce for dipping.
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Notes
- Chicken: Cooked and cubed chicken breast, shredded rotisserie chicken, leftover Sunday roast chicken, or velveted chicken all work perfectly.
- BBQ Sauce: Use your favorite store-bought barbecue sauce or, for a real treat, use my homemade spiced rum BBQ sauce.
- Flour Tortillas: Burrito-size tortillas work best, or make your own tortillas from scratch (I promise, it is really easy!).
- Cheese: Any kind of shredded cheese works well for quesadillas, I prefer Monterey Jack for its meltability, but mozzarella, Colby Jack, and cheddar all work.
- Optional Add-ins: Add mushrooms, fresh herbs, black beans, or zucchini to bulk up the quesadillas, just be careful of overfilling them. Make the quesadillas spicy by adding buffalo sauce, add bacon, or use crispy tofu.
- Do not overfill the tortilla, it will make flipping your quesadilla very challenging.
- Flip the quesadilla on its seam side. Use a spatula or turner under the quesadilla at the open side, gently rolling it onto the other side.
- Keep the heat low. Tortillas burn very easily in a dry pan, keep the heat medium-low and keep an eye on the tortillas as they toast.
- Store leftover quesadillas in an airtight container for up to three days in the fridge.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
Chicken quesadillas are my favourite meal to make when we are short on time and need something easy!