Name: BBQ Chicken Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or chopped; 1/2 cup barbecue sauce (your favorite kind); 1 1/2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend); 4 medium or large flour tortillas; 1–2 tbsp butter or oil (for cooking); Optional: sliced red onions, jalapeños, chopped cilantro, or green onions

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These BBQ chicken quesadillas are loaded with melty cheese, juicy shredded chicken, and smoky barbecue sauce—all tucked into a golden, crispy tortilla. They’re incredibly satisfying, quick to make, and perfect for lunch, dinner, or even game-day snacking. I love how the sweet and savory BBQ flavor pairs perfectly with gooey cheese and a crispy bite.

Why You’ll Love This Recipe

I love this recipe because it takes just minutes to pull together, especially when I use leftover or rotisserie chicken. It’s a fun and tasty twist on classic quesadillas with that bold barbecue kick. Whether I’m feeding a hungry family or just myself, these quesadillas are always a hit. They’re simple, flavorful, and easy to customize with whatever I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken (shredded or chopped; rotisserie chicken works great)
barbecue sauce (my favorite kind or whatever I have on hand)
shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
flour tortillas (medium or large)
butter or oil (for crisping the tortillas)
optional: sliced red onions, jalapeños, cilantro, or green onions for extra flavor

Directions

I combine the shredded chicken with BBQ sauce in a bowl and mix until well coated.
I lay a tortilla flat and sprinkle half with shredded cheese, a generous scoop of BBQ chicken, and any extras like red onions or jalapeños.
I top it with a little more cheese and fold the tortilla in half to seal.
I heat a skillet over medium heat with a little butter or oil, then cook the quesadilla on each side for 2–3 minutes, until golden and the cheese is melted.
I remove it from the pan, let it sit for a minute, then slice into wedges and serve hot.

Servings and timing

This recipe makes 2–4 quesadillas (depending on tortilla size and filling).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

For a spicy version, I stir chipotle sauce into the BBQ sauce or add a layer of pepper jack cheese. I’ve even made a vegetarian version with BBQ jackfruit or grilled mushrooms.

storage/reheating

Leftover quesadillas can be wrapped and stored in the fridge for up to 3 days. I reheat them in a skillet over low heat for best crispiness, or in a toaster oven. I avoid microwaving if possible—it makes the tortilla soft instead of crispy. I don’t recommend freezing, as the texture changes.

FAQs

What’s the best cheese for BBQ quesadillas?

I like a mix of cheddar and Monterey Jack for melt and flavor. Mozzarella works too if I want it extra gooey.

Can I make these ahead of time?

Yes, I assemble them and store in the fridge, then cook fresh when I’m ready. They’re great for prepping lunch or dinner ahead.

How do I prevent them from getting soggy?

I avoid overloading with sauce or fillings, and cook over medium heat so the tortilla crisps without burning.

Can I use corn tortillas?

Yes, but they’re smaller and more delicate. I usually double up on corn tortillas or make smaller quesadillas.

What can I serve with BBQ chicken quesadillas?

I usually serve them with sour cream, guacamole, salsa, or a side salad. Coleslaw or corn on the cob also pair well for a BBQ-style meal.

Conclusion

These BBQ chicken quesadillas are an easy, flavorful meal I can whip up in no time. With cheesy, smoky, and slightly sweet barbecue flavors all wrapped in a crispy tortilla, they’re the kind of dish that satisfies every time. Whether I’m feeding a crowd or just making a quick lunch, this recipe always delivers big flavor with minimal effort.