This quick and easy BBQ Chicken Quesadilla uses simple ingredients - just 5 - for a delicious lunch, after-school snack, or dinner! It can be made easily using leftovers and comes together in minutes.
This recipe for Barbecue Chicken Quesadillas is simple to make and delicious to eat. And it only uses five ingredients!
Ingredients in BBQ Chicken Quesadillas
Using rotisserie chicken cuts back on some time in this recipe. You can also use leftover Crockpot BBQ Chicken. We have a few go-to rotisserie chicken recipes and I have to say I think this is one of our favorites.
- Rotisserie Chicken
- Shredded Cheddar or Taco Cheese
- Barbecue Sauce
- Olive Oil or Butter
- Soft Tortillas
For Each Quesadilla
- ⅓ cup cooked chicken cut into small pieces
- 2 tablespoons shredded cheese
- 2 tablespoons barbecue sauce
- A small amount of olive oil or butter
How to Make BBQ Chicken Quesadillas
So, let’s start. Cut up the rotisserie chicken into small pieces and set that aside. We like to use whole wheat tortillas, but you use whichever you prefer.
Rub a little olive oil on one side of the tortilla or melt some butter in your skillet. Place the tortilla, olive oil 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 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.
Tip: When you have just a couple left to do, turn on the heat to medium and warm up your skillet. I do it this way because they don’t cook that long and I don’t want them to burn as I am preparing the next ones. So, I find this way works easier.
Cook the quesadillas for 2-3 minutes on each side until they are lightly browned and crisp.
Serve 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.
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 a salsa with chips, fries, or a salad:
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Barbecue Chicken Quesadillas
Ingredients
- 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
- 2 tablespoons shredded cheese
- 2 tablespoons barbecue sauce
- Small amount of olive oil
Instructions
- Cut up the rotisserie chicken into small pieces.1 Rotisserie chicken
- Heat skillet on stove top to medium heat.
- Spread a small amount of olive oil on one side of each tortilla.
- 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.
- Cook 2-3 minutes on each side until each side is lightly browned.
- Serve warm. Add chives and serve with sour cream if desired.
Angie
Going to try these tonight!
Jeannie Z
Great Angie! Let me know what you think.