BBQ Chicken Quesadillas

BBQ Chicken Quesadillas

Smoky shredded chicken and melted cheese get folded into crisp, griddled tortillas.

Total 30 min Makes 4 servings Calories 520/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

These quesadillas combine tangy barbecue sauce, tender shredded chicken, and melted cheddar and Monterey Jack between crisped flour tortillas. Red onion and cilantro add brightness, while a quick stovetop sear gives the exterior a golden, crunchy bite. They work well as a weeknight dinner, game-day appetizer, or quick lunch alongside a simple salad.

Ingredients

  • 2 cups cooked shredded chicken
  • 1/2 cup barbecue sauce
  • 4 large flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons unsalted butter, softened
  • sour cream, for serving

Method

  1. In a medium bowl, toss the shredded chicken with the barbecue sauce until evenly coated.

  2. Lay the tortillas flat on a work surface. Sprinkle a layer of cheddar and Monterey Jack over one half of each tortilla.

  3. Divide the barbecue chicken, red onion, and cilantro over the cheese on each tortilla, then top with the remaining cheese. Fold the tortillas in half to close.

  4. Heat a 9-inch skillet over medium heat and spread a thin layer of butter on the outside of each quesadilla.

  5. Cook each quesadilla in the skillet for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and the cheese has melted.

  6. Transfer to a cutting board and let rest for 2 minutes before slicing into wedges.

  7. Serve warm with sour cream and extra barbecue sauce on the side.

Rate this recipe

★ 4.1 (1)

Comments

    Log in to comment.

    BBQ Chicken Quesadillas

    These quesadillas combine tangy barbecue sauce, tender shredded chicken, and melted cheddar and Monterey Jack between crisped flour tortillas. Red onion and cilantro add brightness, while a quick stovetop sear gives the exterior a golden, crunchy bite. They work well as a weeknight dinner, game-day appetizer, or quick lunch alongside a simple salad.

    30 min 4 servings 520 cal

    Ingredients

    • 2 cups cooked shredded chicken
    • 1/2 cup barbecue sauce
    • 4 large flour tortillas
    • 1 1/2 cups shredded cheddar cheese
    • 1 1/2 cups shredded Monterey Jack cheese
    • 1/4 cup red onion, thinly sliced
    • 2 tablespoons fresh cilantro, chopped
    • 2 tablespoons unsalted butter, softened
    • sour cream, for serving

    Method

    1. 1

      In a medium bowl, toss the shredded chicken with the barbecue sauce until evenly coated.

    2. 2

      Lay the tortillas flat on a work surface. Sprinkle a layer of cheddar and Monterey Jack over one half of each tortilla.

    3. 3

      Divide the barbecue chicken, red onion, and cilantro over the cheese on each tortilla, then top with the remaining cheese. Fold the tortillas in half to close.

    4. 4

      Heat a 9-inch skillet over medium heat and spread a thin layer of butter on the outside of each quesadilla.

    5. 5

      Cook each quesadilla in the skillet for 3 to 4 minutes per side, pressing gently with a spatula, until golden brown and the cheese has melted.

    6. 6

      Transfer to a cutting board and let rest for 2 minutes before slicing into wedges.

    7. 7

      Serve warm with sour cream and extra barbecue sauce on the side.