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Ultimate BBQ Chicken Quesadillas

Crispy flour tortillas loaded with saucy BBQ shredded chicken, melted cheddar and Monterey Jack cheeses, zesty red onion, and fresh cilantro. Stacked high and perfect for lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Appetizer, Lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla Filling
  • 2 cups cooked chicken shredded or chopped
  • 1 cup barbecue sauce divided use
  • 0.75 cup red onion chopped
  • 0.5 cup fresh cilantro chopped, plus extra for garnish
Assembly
  • 4 large flour tortillas burrito size
  • 3 cups shredded cheese blend Cheddar and Monterey Jack recommended
  • 2 tbsp butter or oil for frying

Equipment

  • Large Skillet or Griddle
  • Mixing bowls
  • Spatula
  • Cutting board
  • Chef's knife

Method
 

  1. In a medium bowl, combine the shredded cooked chicken with 3/4 cup of the barbecue sauce. Mix until thoroughly coated. Reserve remaining sauce for dipping.
  2. Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil to coat the pan.
  3. Place one tortilla in the pan. Sprinkle a layer of cheese over the entire tortilla.
  4. Spread half of the BBQ chicken mixture over one half of the tortilla. Top the chicken with onions and cilantro.
  5. Fold the empty half of the tortilla over the filling. Cook for 3-5 minutes underneath is golden brown and crispy.
  6. Carefully flip the quesadilla and cook for another 2-4 minutes until the second side is golden and the cheese is fully melted.
  7. Repeat with remaining ingredients. Let rest for 1 minute before slicing into wedges. Serve warm with reserved BBQ sauce.

Notes

For extra crispy tortillas, try spreading a thin layer of mayonnaise on the outside of the tortilla before frying instead of using butter in the pan. Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a skillet to re-crisp.