Chicken Quesadilla Recipe

Combine

In a medium bowl, combine the cooked shredded or diced chicken with 3/4 cup barbecue sauce, shredded cheddar, shredded monterey jack, diced red onion (if using), chopped cilantro (if using), lime juice (if using), salt, and black pepper. Toss until the chicken is evenly coated and cheeses are distributed. Taste and add remaining barbecue sauce if you prefer a wetter, saucier filling.

If your chicken is cold from the refrigerator, warm it slightly in the microwave or in a skillet for 30–60 seconds so the cheese melts more easily when assembled.

Lay one tortilla flat on a work surface. Spoon about 1/2 cup of the chicken-cheese mixture onto one half of the tortilla, spreading it to within 1/2 inch of the edge. Do not overfill — this helps with even cooking and easy flipping.

Fold the empty half of the tortilla over the filling to form a half-moon. Repeat with remaining tortillas and filling, making 3–4 quesadillas depending on filling distribution.

Heat a large nonstick or cast-iron skillet over medium heat. Add about 1 teaspoon of butter or oil and swirl to coat the pan.

Place one assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip using a spatula and cook another 2–3 minutes until the second side is golden and the cheeses inside are melted. Lower heat slightly if the tortilla browns too quickly before the cheese melts.

Transfer the cooked quesadilla to a cutting board and tent with foil to keep warm. Add another teaspoon of butter or oil to the pan before cooking the next quesadilla, repeating until all are cooked.

Let each quesadilla rest 1 minute, then cut into 3–4 wedges with a sharp knife or pizza cutter.

Serve hot with sour cream, extra barbecue sauce, salsa or pico de gallo, and lime wedges on the side. Offer additional chopped cilantro if desired.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet or oven to maintain crispness.