Can I make BBQ Chicken Quesadillas ahead?

Yes! Prep the filling and refrigerate, then build and cook the quesadillas fresh so they stay crisp. Leftovers reheat best in a skillet or oven.

What cheese works best?

Cheddar-Jack is classic, but Monterey Jack, mozzarella, or pepper jack all melt great. Use what you have.

You can freeze cooked quesadillas—just cool, wrap tightly, and reheat in the oven straight from frozen.

How do I keep quesadillas crispy?

Butter the outside, use medium heat, and don’t overcrowd the pan. Let them cool a few minutes before slicing to avoid all the cheese oozing out.

BBQ Chicken Quesadillas

Name: BBQ Chicken Quesadilla
Prep time: 10 min
Cook time: PT-491406H40M45S
Total time: 20 min
Cuisine: Américaine
Ingredients: 1 teaspoon olive oil; ½ cup sliced red onion; 2 cups cooked chicken breast, shredded or chopped; ½ cup BBQ sauce; 2 large flour tortillas (10–12 inch); 2 tablespoons butter, room temperature; 2 cups shredded cheddar-jack cheese (or your favorite); Optional: cilantro, sour cream, guacamole, salsa, ranch dip for serving

Description

These BBQ Chicken Quesadillas are cheesy, melty, saucy perfection—loaded with smoky chicken, red onions, and crisped in butter until golden. Dinner in 20 minutes with zero complaints from the table.

Ingredients

Scale

1 teaspoon olive oil
½ cup sliced red onion
2 cups cooked chicken breast, shredded or chopped
½ cup BBQ sauce
2 large flour tortillas (10–12 inch)
2 tablespoons butter, room temperature
2 cups shredded cheddar-jack cheese (or your favorite)
Optional: cilantro, sour cream, guacamole, salsa, ranch dip for serving

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Instructions

Heat olive oil in a skillet over medium. Add red onions, sauté until soft (about 5 minutes). Stir in chicken and BBQ sauce, heat through, then remove from heat.
Spread butter on one side of each tortilla.
Heat a clean skillet over medium. Place one tortilla butter-side down. Sprinkle ¼ of the cheese over half the tortilla, then layer with half the chicken mixture, top with another ¼ cheese. Fold tortilla in half.
Cook until golden and crispy on the bottom, about 2–3 minutes. Flip and cook the other side until golden. Press gently to cook evenly.
Let cool for 2–3 minutes, then slice into wedges. Serve hot with your favorite dips.

Notes

Use rotisserie chicken for extra ease. Keep finished quesadillas warm in a low oven while making a batch. Customize with extra veggies, spice, or different cheeses to taste.

Prep Time: 10 minutes
Cook Time: 10–15 minutes
Category: Plat Principal
Method: À la poêle
Cuisine: Américaine

Nutrition

Serving Size: 1 quesadilla
Calories: 430
Sugar: 9g
Sodium: 720mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg