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Tasty BBQ Chicken Quesadillas

Category: Where Culinary Traditions Collide

Just grab shredded chicken, coat it in your favorite barbecue sauce, and toss it into flour tortillas with lots of cheddar. Brown both sides until golden and the cheese is oozy. Cut into wedges and enjoy while they're warm with big scoops of salsa and sour cream. This is a great fast main you can make any weeknight, and you get that awesome cheesy barbecue combo in every bite.

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Monica
By Monica Monica
Updated on Tue, 27 May 2025 16:36:20 GMT
A pile of toasty chicken sandwiches on a rustic table. Pin
A pile of toasty chicken sandwiches on a rustic table. | flavorsfuse.com

Barbecued chicken quesadillas are my easy fix for a busy night. When everyone wants something with gooey cheese and bold flavor, these always hit the spot. The sweet and smoky barbecue mixes with cheddar and crunchy tortillas for a big comforting bite every time.

One scorching day last year, I grabbed some leftover chicken and a bottle of sauce, threw this together, and watched it disappear almost instantly. Now you’ll catch these quesadillas at our Friday movie nights like clockwork.

Dreamy Ingredients

  • Sour cream: Full fat makes for a rich, creamy dip every time
  • Salsa: Adds some pop and brightness to each slice
  • Flour tortillas: Find sturdy ones—those crisp up best and stay together
  • Sharp cheddar cheese: Get a block and shred it yourself for more melt and a real kick
  • BBQ sauce: Pick your favorite kind from the store or mix up a smoky homemade batch
  • Shredded chicken: Rotisserie or last night’s leftovers work perfectly and taste great

Simple Step-by-Step

Serve and Enjoy:
Slice into wedges and serve steaming hot with scoops of salsa and sour cream.
Let It Rest Before Slicing:
Let the quesadilla chill on a board for about a minute before you cut it, so the cheese doesn’t ooze out everywhere.
Flip and Finish:
Turn it over gently with a spatula and crisp up the other side for another couple of minutes until the cheese is all soft inside.
Crisp the First Side:
Give one side two or three minutes in the skillet until you spot those golden little patches and it’s crispy but not burned.
Fold and Squish:
Fold the empty half of the tortilla over the fillings and press everything together softly with the spatula.
Sprinkle on More Cheese:
Top the chicken mix with a last bit of cheese to hold things together once it’s folded.
Add the Chicken Stuff:
Spoon the BBQ chicken mixture over the cheese, spreading it out but don’t go right up to the edge.
Lay Down That Cheese:
Toss plenty of cheddar onto half the tortilla, keeping it shy of the edge so nothing gushes out.
Warm Up the Tortilla:
Drop a tortilla in the pan for about thirty seconds to get it flexible and ready to fill.
Heat Up the Skillet:
Put a big skillet on medium-low. You’ll know it’s ready when a drop of water dances across the pan.
Toss Chicken with Barbecue:
Put the chicken in a bowl and stir in just enough BBQ sauce to coat it with a nice shine (not swimming in sauce).
Shred Your Chicken:
Pull cooked chicken into strips with two forks—or faster, use your hands if you want.
A stack of chicken wraps. Pin
A stack of chicken wraps. | flavorsfuse.com

Easy Storage Ideas

Best eaten while hot but they keep in the fridge wrapped up for about two days. Warm them gently in a skillet to bring back the crunch. For more than one, the oven does the job but skip the microwave or you'll get floppy tortillas.

Switch Up The Ingredients

Try a Mexican cheese blend or Monterey Jack to make things even creamier.

For a spicy change, swap in chipotle or buffalo sauce instead of regular barbecue.

Grab gluten-free tortillas if you're cooking for someone who needs them.

How to Serve

Goes great with a crunchy salad or some quick coleslaw for a full meal.

Chunky avocado slices or fresh guac add even more richness and balance.

A stack of chicken pita sandwiches. Pin
A stack of chicken pita sandwiches. | flavorsfuse.com

Try serving these up with some grilled veggies or corn for big cookout energy.

History and Roots

Quesadillas started in Mexico as their classic cheesy tortilla staple. Putting barbecued chicken inside brings in a Tex-Mex vibe and a dash of Southern cooking. That’s how you get the perfect meeting of Latin flavors with American comfort food.

FAQs About the Recipe

→ Can I use rotisserie chicken?

Totally! Rotisserie chicken speeds things up. Just pull it apart and you're good to go.

→ What type of cheese works best?

Sharp cheddar's awesome for melt and flavor, but Monterey Jack or a mixed cheese does the trick too.

→ How do I keep quesadillas crispy?

Keep the heat in the middle range and don't pack in too much filling. Let them sit for a sec before you cut so they stay crisp.

→ Can I prepare ahead of time?

Sure, get your chicken and sauce ready in advance. Just put them together and cook when you're ready to eat for best crunch.

→ What sides pair well with this dish?

Goes great with simple salsa, creamy guac, fresh green salad, or some grilled corn for a full meal.

BBQ Chicken Quesadilla

Tangy chicken and cheddar get stuffed in crisped tortillas. Dunk them in salsa or sour cream for a super easy meal.

Prep Time
10 min
Cooking Time
15 min
Total Time
25 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Beginner-Friendly

Cuisine Style: Tex-Mex

Yield: 4 Servings (4 big quesadillas)

Dietary Preferences: ~

What You'll Need

→ Main

01 2 cups sharp cheddar, grated
02 4 wheat flour tortillas, about 20 centimeters wide
03 2 cups cooked chicken, pulled apart
04 Roughly 100 ml barbecue sauce, just enough to cover chicken

→ For serving

05 Your choice of salsa
06 Sour cream, however much you want

Step-by-Step Guide

Step 01

Cut the quesadillas into wedges and dish them out while they’re still warm with sides of salsa and sour cream.

Step 02

Let the quesadilla chill on a cutting board for a minute after it leaves the pan before you slice it up.

Step 03

Turn the quesadilla over gently and keep cooking until it’s looking perfectly golden and the cheese has melted, usually another 2-3 minutes.

Step 04

Toast it for a couple of minutes until the bottom's golden-brown and feels nice and crispy.

Step 05

Hug that tortilla over the filling, then press it down softly with your spatula.

Step 06

Drop a layer of cheddar over half your warmed tortilla, spoon the saucy chicken on top, then sprinkle a bit more cheese so everything sticks together. Leave a gap at the edges.

Step 07

Toss a tortilla into your skillet and heat for half a minute until it bends easily.

Step 08

Get that big skillet on medium-low and wait until a water droplet dances but doesn’t instantly vanish.

Step 09

Mix pulled chicken with just enough barbecue sauce so it’s coated, but stop before it turns soupy.

Step 10

Rip or shred your chicken into smaller bits using two forks or just your fingers.

Additional Notes

  1. Grab rotisserie chicken to save time and boost the flavor punch.

Essential Tools

  • Mixing bowl
  • Cutting board
  • Two forks
  • Spatula
  • Large skillet

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has milk (cheese, sour cream)
  • Has wheat (flour tortillas)

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 550
  • Fats: 23 g
  • Carbohydrates: 43 g
  • Proteins: 38 g