These quick and easy BBQ Chicken Quesadillas use simple ingredients - just 5 - for a delicious lunch, after-school snack, or easy dinner! They can be made easily using leftovers and come together in minutes.
This BBQ Chicken Quesadilla Recipe is simple to make and delicious to eat. And it only uses five ingredients! This is an easy recipe to make for a quick lunch, a quick snack, or on a busy weeknight when things are chaotic.
Barbecue Chicken Quesadillas use tender chicken coated in delicious tangy bbq sauce and are coated in melty cheese. They are so delicious and are so easy to make.
I love making quesadillas for lunch - especially working from home - they are so easy! And adding bbq sauce is such a fun twist that your whole family will love.
Using rotisserie chicken cuts back on some time in this recipe. You can also use leftover Crockpot BBQ Chicken - it's cooked in the slow cooker and is already covered in bbq sauce. The saucy bbq chicken is super flavorful, so it makes delicious quesadillas.
If you don't have chicken that is already cooked, you can just pick up a rotisserie chicken at the store. I have a few go-to rotisserie chicken recipes, and I have to say, I think this is one of our favorites.
- Rotisserie Chicken - You can use leftover chopped chicken, shredded chicken, or finely diced-up rotisserie chicken. It's a great way to use up leftover cooked chicken breast or chicken thighs.
- Shredded Cheddar Cheese or Taco Cheese
- Your Favorite BBQ Sauce
- Olive Oil or Butter
- Soft Flour Tortillas
For Each Quesadilla
- ⅓ cup cooked leftover chicken cut into small pieces
- 2 tablespoons shredded cheese
- 2 tablespoons barbecue sauce
- A small amount of olive oil or butter
- Sour Cream or Ranch Dressing
- Fresh Chives, Green Onions, or Fresh Cilantro
- Extra BBQ Sauce for Dipping
- Diced Jalapeno Peppers
- A Frying Pan, Large Skillet, or a Griddle
- A Spatula
- A Cutting Board and Sharp Knife or Pizza Cutter
How to Make Them
First, cut up the rotisserie chicken into small pieces and set that aside. We like to use a whole wheat tortilla, but you can use whichever you prefer. Flour tortillas or corn tortillas will work fine as well.
Rub a little olive oil on one side of the tortilla or melt some butter in the microwave and brush it on one side of the tortilla. Place the tortilla, olive oil, or butter side down on a plate.
Pour a tablespoon of the barbecue sauce on the tortilla and spread it only on one half of the tortilla. (My husband’s trick is to put all the ingredients on one side of the tortilla and then fold it in half.)
Then add about ⅓ cup of the chicken, spread another tablespoon of barbecue sauce, and top it off with two tablespoons of shredded cheese. We like to use either cheddar, Monterey Jack cheese, or taco cheese.
Fold the tortilla in half, and repeat until you are out of the ingredients. I usually make about ten quesadillas. I make them all at once and stack them.
Recipe Tip: When you have just a couple left to do, turn on your stove to medium heat and warm up your skillet. I do it this way because they don’t take that long to cook, and I don’t want them to burn as I prepare the next quesadilla. So, I find this way works easier.
Cook the quesadillas for 2-3 minutes on each side until they are lightly golden brown and crisp. Flip with a spatula. You can use a pot lid to cover the quesadilla if needed to help melt the cheese if needed.
Serve the quesadillas warm. Garnish with chives and serve with sour cream if that is what you like. Add some cut-up fresh veggies, and there you have it. A nice simple homemade dinner!
🙋♀️ Frequently Asked Questions
I like to reheat quesadillas in the air fryer or the oven - this will melt the cheese but keep the outside crispy. If you don't have either of those, you can put the quesadilla back in the skillet with the lid on for a few minutes to get the inside warm, then finish with the lid off to crisp up the outside. You can also microwave it to melt the cheese, then toss it in a pan for a few seconds on each side to get the outside crispy again. Lots of options!
I recommend using cheddar cheese, Monterey Jack cheese, or a taco blend. If possible, use fresh cheese from a block and shred it yourself - it will melt better because it does not have anti-clumping additives.
How to Store Leftovers
Store quesadillas in an airtight container in the refrigerator to reheat for easy lunches or snacks!
What to Serve with BBQ Chicken Quesadillas
Looking for some great side dishes to serve with your chicken quesadillas? While they are delicious on their own - hello, melty cheese - you can always add a side dish to make them even better.
We love to add salsa with chips, pico de gallo, refried beans, black beans, fries, or a salad:
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Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
BBQ Chicken Quesadillas
- 1 Rotisserie chicken cut into small pieces
- 2 cups shredded cheddar, Monterey Jack, or taco cheese
- 1 ½ cups barbecue sauce
- ¼ cup olive oil
- 1 package of soft tortillas
For each quesadilla
- ⅓ cup cooked chicken cut into small pieces
- 1 tortilla
- ¼ cup shredded cheese
- 2 tablespoons barbecue sauce
- 1 teaspoon olive oil
- Cut up the rotisserie chicken into small pieces & mix the different cheeses together in a mixing bowl.1 Rotisserie chicken, 2 cups shredded cheddar, Monterey Jack, or taco cheese
- Heat skillet on stove top to medium heat.
- Spread a small amount of olive oil on one side of each tortilla.1 teaspoon olive oil
- Turn over the tortilla and pour on one tablespoon of barbecue sauce, place ⅓ cup cut-up chicken, the other tablespoon of barbecue sauce, and then two tablespoons of cheese on one half of the tortilla. Fold the tortilla in half and place it in the skillet.⅓ cup cooked chicken, 1 tortilla, ¼ cup shredded cheese, 2 tablespoons barbecue sauce
- Cook 2-3 minutes on each side until each side is lightly browned.
- Serve warm. Add chives and serve with sour cream if desired.