Description
Easy Homemade BBQ Chicken Quesadillas are cheesy, smoky, and simple to make. Get this quick recipe for a satisfying weeknight meal.
Ingredients
Scale
- Quesadilla Base:
- 8 large flour tortillas (10-inch)
- 2 tbsp olive oil or butter
- BBQ Chicken Filling:
- 3 cups cooked chicken, shredded or diced
- 1 cup your favorite BBQ sauce
- 1/2 red onion, finely diced
- Cheese & Flavor Boosters:
- 2 cups shredded cheddar cheese (or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- Finishing Touches:
- Sour cream or ranch dressing, for serving
- 1 jalapeño, thinly sliced (optional)
Instructions
- Prep the Chicken & Onion:: First things first, get that chicken ready. If it’s leftover, shred it up. If you’re starting with a rotisserie bird, pull all that juicy meat off. Then, in a bowl, toss the shredded chicken with your favorite BBQ sauce. Stir it until every bit of chicken is coated and glistening. Don’t be shy, but don’t drown it either, hon. You want it saucy, not swimming. While that’s mingling, finely dice your red onion. I always chop mine super small because I want that flavor, not a big ol’ chunk of onion in my bite. This is where the magic begins for these Easy Homemade BBQ Chicken Quesadillas.
- Assemble the First Layer:: Heat a large non-stick skillet or griddle over medium heat. A little olive oil or butter, just enough to coat the pan, makes all the difference for that crispy texture. Place one tortilla in the hot pan. Immediately sprinkle about a quarter of your shredded cheese over half of the tortilla. I always make sure to cover it well because, to be real, the cheese is what holds everything together. This is where I sometimes get impatient and try to flip too soon, oops. Give it a minute to start melting and getting bubbly.
- Add the Filling:: Now, spoon about a quarter of your BBQ chicken mixture over the cheesy half of the tortilla. Spread it out evenly, leaving a little border so it doesn’t all squish out when you fold it. If you’re using red onion, sprinkle some of that over the chicken now. The smell of the BBQ sauce hitting the warm pan is just divine, honestly. It always reminds me of backyard cookouts, even if I’m just standing in my kitchen. Don’t overfill it, or you’ll have a messy situation on your hands – trust me, I’ve been there.
- Fold and Crisp:: Carefully fold the empty half of the tortilla over the filled half, pressing down gently with a spatula. Let it cook for about 3-4 minutes on one side, until that tortilla is golden brown and crispy, and the cheese is oozing out a little. This is the part where patience pays off! I’ve burned a few edges rushing this step, so learn from my mistakes. You want that satisfying crunch when you bite into your Easy Homemade BBQ Chicken Quesadillas.
- Flip and Finish:: With your spatula, carefully flip the quesadilla to the other side. Cook for another 3-4 minutes, or until that side is also beautifully golden brown and crispy. The cheese inside should be completely melted and gooey, and the chicken filling heated through. Sometimes, if I’m feeling extra, I’ll press down gently with the spatula again to ensure maximum crispness. The aroma filling your kitchen right now? That’s pure comfort, hon.
- Slice and Serve:: Once both sides are perfectly golden and crispy, carefully slide the quesadilla onto a cutting board. Let it rest for a minute – this helps the cheese set a little and prevents all the filling from spilling out when you cut it. Then, using a pizza cutter or a sharp knife, slice it into wedges. I usually go for three pieces, but you do you! Garnish with fresh cilantro, a dollop of sour cream, or a few jalapeño slices if you like. These Easy Homemade BBQ Chicken Quesadillas are best served immediately, while they’re hot and cheesy.