Bbq Quesadilla Recipe

Mix Chicken

Combine shredded cooked chicken and 1/2 cup BBQ sauce in a medium bowl. Stir until the chicken is evenly coated. Taste and add 1 tsp minced jalapeño if you want extra heat; mix in the diced red onion and chopped cilantro.

If your shredded chicken is cold from the fridge, warm it in a microwave-safe bowl for 30–45 seconds or heat briefly in a skillet until it registers about 120–130°F (warm) so the quesadillas seal and heat through quickly.

Heat a large nonstick or cast-iron skillet over medium heat. Add about 1/2 tablespoon butter or a teaspoon of oil to coat the pan.

Place one flour tortilla flat on a work surface. Sprinkle about 1/4 cup shredded cheddar evenly over half the tortilla, leaving a small border. Add about 1/2 cup of the BBQ chicken mixture (spread it so it’s distributed but not overfilled). Sprinkle about 2 tablespoons pepper jack on top of the chicken, then a little more cheddar (about 1–2 tablespoons) to help the top tortilla stick. Fold the empty half of the tortilla over the filling to create a half-moon. Repeat to assemble the remaining tortillas.

Add the assembled quesadilla to the preheated skillet (butter should sizzle gently). Cook 2–3 minutes on the first side until golden brown and the cheese begins to melt. Carefully flip using a wide spatula and cook the other side 1.5–3 minutes until golden and the cheese is fully melted. Reduce heat slightly if the tortillas brown too fast before cheese melts.

After removing the first quesadilla, wipe the skillet if necessary and add remaining 1/2 tablespoon butter or oil for subsequent quesadillas. Repeat cooking until all are done.

Transfer cooked quesadillas to a cutting board and let rest 1 minute (this helps the cheese set so slices hold together). Using a sharp knife or pizza cutter, slice each quesadilla into 3 or 4 wedges.

Serve hot with sour cream, extra BBQ sauce, lime wedges, and sliced green onions for garnish. Optionally sprinkle extra cilantro or a few drops of lime over the wedges.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over medium-low heat, covered briefly so cheese melts, or re-crisp in a 350°F (175°C) oven for 8–10 minutes.