BBQ Chicken Quesadilla is a fun and tasty mix of tender chicken, smoky barbecue sauce, melty cheese, and a crispy toasted tortilla. It’s that perfect combo of smoky, cheesy, and a little bit sweet all wrapped up in a quick, easy meal.
I love making these quesadillas when I want something satisfying but super simple. The best part is how the barbecue sauce adds a touch of tangy flavor that pairs amazingly with the gooey cheese and juicy chicken. I usually use leftover grilled chicken, but even rotisserie chicken works great here.
My favorite way to enjoy BBQ Chicken Quesadillas is with a side of sour cream and a little salsa for dipping. They make great game day snacks, quick dinners, or even a fun lunch. Plus, they’re easy to customize with extra veggies or spices if you’re feeling creative!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here for a tender bite. Leftover rotisserie chicken or even shredded turkey are easy swaps if you want to change things up.
BBQ Sauce: This brings smoky sweetness and tang. You can use store-bought, or make your own. For a healthier twist, try a low-sugar or spicy BBQ sauce to match your taste.
Cheese: Cheddar melts nicely and gives a sharp flavor. Monterey Jack or mozzarella are excellent alternatives for a creamier texture.
Black Beans & Corn: These add texture and a bit of sweetness. Frozen corn can be used if canned isn’t handy. You can skip beans for a lighter quesadilla or add kidney beans for variety.
Flour Tortillas: Flour tortillas are best here because they crisp well. If you want gluten-free, corn tortillas work but watch to avoid breaking when folding.
How Do I Get My Quesadillas Crispy Without Burning?
Making a quesadilla just right means a crispy outside with melted cheese inside — no burnt spots. Here’s how I do it:
- Heat the pan on medium, not high, to avoid burning the tortilla.
- Use a small bit of oil or cooking spray to help crisp the tortilla evenly.
- Cook slowly for 3-4 minutes on one side until it’s golden brown, then flip carefully.
- Press down gently with a spatula to help everything stick together while cooking.
- If cheese isn’t melting fast enough, you can cover the pan with a lid for a minute to trap heat.
This slow and steady method helps you avoid burning and gives you that perfect crunch with gooey filling every time.
Equipment You’ll Need
- Large skillet or frying pan – I prefer this because it heats evenly and crisps the quesadilla just right.
- Spatula – helps flip the quesadilla easily without tearing it.
- Cutting board and knife – for chopping the bell peppers and optional garnishes like cilantro.
- Measuring cups and spoons – perfect for portioning out ingredients accurately.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded beef or pork for a different smoky flavor.
- Add sliced jalapenos or a dash of hot sauce for some heat.
- Use pepper jack or mozzarella instead of cheddar for a milder or extra cheesy taste.
- Toss in diced red onions or sautéed mushrooms for extra veggies and flavor.
BBQ Chicken Quesadilla
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup BBQ sauce (your favorite brand or homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn kernels, drained
- 1/4 cup green bell pepper, diced
- 4 large flour tortillas
- Fresh cilantro, for garnish (optional)
- Cooking spray or 1 tbsp oil for cooking
- Sour cream, for serving
Time You’ll Need
This meal takes about 10 minutes to prepare and another 10-15 minutes to cook, making it a quick and tasty dish ready in around 25 minutes.
Step-by-Step Instructions:
1. Mix the Filling
In a medium bowl, combine the shredded chicken, BBQ sauce, black beans, corn, and diced green bell pepper. Stir everything together until evenly coated in BBQ sauce.
2. Prepare to Cook
Heat a large skillet on medium heat and lightly spray or brush with oil to prevent sticking.
3. Assemble and Cook the Quesadilla
Place one tortilla in the hot skillet. Sprinkle half of the shredded cheese evenly all over the tortilla. Spread about one-fourth of the BBQ chicken mixture over half the tortilla on top of the cheese. Fold the tortilla in half to cover the filling, gently pressing down.
4. Cook Both Sides
Let the quesadilla cook for 3 to 4 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip it over with a spatula and cook the other side for another 3 to 4 minutes until golden and the cheese is fully melted.
5. Rest and Slice
Take the quesadilla off the skillet and let it rest for a minute before cutting it into wedges. This helps everything set and stay inside when you slice it.
6. Repeat and Serve
Repeat the process with the remaining tortillas and filling. Serve your warm quesadillas with a side of sour cream and garnish with fresh cilantro if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely before using. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water until thawed. Pat dry before mixing to avoid extra moisture.
What Can I Substitute for Flour Tortillas?
Corn tortillas can be used for a gluten-free option, but they are more fragile and may break when folding. To prevent this, warm them slightly before assembling to make them more pliable.
How Should I Store Leftover Quesadillas?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side to crisp them back up or use a toaster oven.
Can I Customize the Fillings?
Absolutely! Feel free to add sautéed onions, jalapeños for heat, or swap in different cheeses like pepper jack or mozzarella for variety. You can also switch chicken for pulled pork or beef to change up the flavor.