BBQ Chicken Quesadillas
A simple dinner that combines sweet, smoky barbecue and gooey cheese into a delicious quesadilla that everyone will love.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works beautifully for speed.
- 1 cup barbecue sauce Your favorite kind – smoky or sweet.
- 2 cups shredded cheddar and Monterey Jack blend Can swap for mozzarella for a milder pull.
- 1/2 unit red onion, thinly sliced Caramelize if you want a sweeter note.
- 1/2 cup corn kernels Fresh or frozen; omit for low-FODMAP.
- 6 large flour tortillas Use whole wheat or gluten-free as needed.
- 2 tablespoons butter or olive oil For crisping the tortillas.
Optional Ingredients
- chopped cilantro For brightness.
- sliced jalapeno For added heat.
- lime wedges For serving.
Instructions
Preparation
- In a medium bowl, combine shredded chicken with 3/4 cup barbecue sauce. Stir until every strand is glossy and flavorful. Taste and add more sauce if desired.
- Heat a large nonstick or cast-iron skillet over medium heat and add 1/2 tablespoon butter or oil.
Cooking
- On a clean surface, lay one tortilla flat. Sprinkle 1/3 cup cheese across half the tortilla, add a generous 1/2 cup of the BBQ chicken mixture, a few red onion slices, and a sprinkle of corn. Top with another 1/3 cup cheese.
- Fold the tortilla over to make a half-moon. Place in the hot skillet and press gently with a spatula. Cook for 2–3 minutes per side until golden brown and the cheese has melted.
- Repeat with remaining tortillas, adding small pats of butter as needed. Keep finished quesadillas wrapped in foil in a warm oven (about 200°F or 95°C) while cooking the rest.
- Let each quesadilla rest for 1 minute, then slice into wedges. Serve with lime wedges, extra barbecue sauce, and a dollop of Greek yogurt or sour cream.
Notes
For a vegetarian version, substitute shredded jackfruit or seasoned beans for the chicken. Store leftover quesadillas in an airtight container for up to 3 days. Freeze individual wedges for up to 2 months.