I love how quick and easy these BBQ quesadillas are with leftover chicken! They only take 20 minutes to make, so they’re perfect for game day snacks or weekday lunches. Loaded with tangy barbecue sauce, red onions, and lots of cheese, my pulled chicken quesadillas are mouthwateringly delicious!
BBQ Quesadillas with Shredded Chicken
I can’t tell you how many times I’ve looked at the clock on a busy work day and realized I forgot to eat lunch. That’s when quick recipes like these yummy BBQ chicken quesadillas come in handy! I always have leftover chicken in my fridge, so I can make these in 20 minutes tops. And they’re so good!
I fill these stovetop quesadillas with shredded BBQ chicken, red onions for some bite, and whatever cheese I have on hand. They’re ultra-satisfying, so lunch time feels like a win! Speaking of wins, they’re great for game day snacking too.
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BBQ Chicken Quesadilla Recipe
Equipment
- Cast Iron or Nonstick Skillet
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup red onion (thinly-sliced)
- 2 cups shredded cooked chicken (*)
- ½ cup BBQ sauce
- 4 large flour tortillas
- 1 cup shredded cheddar cheese (divided**)
- 1 cup shredded Monterey jack cheese (divided**)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Heat the oil in a skillet set over medium heat. Add the sliced red onion and sauté for 2-3 minutes until softened.1 tablespoon vegetable oil, ¼ cup red onion
- Stir in the shredded chicken and BBQ sauce. Cook for an additional 2 minutes until the chicken is warmed through and coated. Set the mixture aside.2 cups shredded cooked chicken, ½ cup BBQ sauce
- Wipe the skillet clean and return to medium heat, adding more oil if needed.
- Place one tortilla in the skillet. Sprinkle a portion of cheddar cheese and Monterey jack cheese evenly over half of the tortilla.4 large flour tortillas, 1 cup shredded cheddar cheese, 1 cup shredded Monterey jack cheese
- Spread a portion of the BBQ chicken and onion mixture on top of the cheese, and add cilantro if desired. Sprinkle another portion of cheddar and jack cheese on top.¼ cup chopped fresh cilantro
- Fold the tortilla in half to cover the filling.
- Cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
- Remove from the skillet, cut into wedges, and repeat with the remaining tortillas. Serve and enjoy.
Notes
- Use a cast-iron skillet for extra crispiness or nonstick for easy flipping.
- Cook over medium heat so the cheese melts before the tortilla browns.
- Don’t overfill–too much filling makes flipping messy.
- Go easy on BBQ sauce to prevent soggy tortillas.
- Press lightly with a spatula to brown evenly.
- Flip in one smooth motion with a large spatula to keep the filling inside.
- Let rest 1 minute before cutting to keep the cheese from leaking.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Notes
- Chicken: Using leftover cooked chicken makes these quesadillas super quick and easy! Use any shredded chicken, a rotisserie chicken, or whatever you have on hand. Make some stovetop pulled chicken ahead of time if you’re planning to make these for a crowd.
- BBQ Sauce: Use any barbecue sauce you like. Sweet, smokey, tangy, and spicy all work here. I’m a fan of Sweet Baby Ray’s and Stubb’s.
- Additions: Black beans and corn are a great way to bulk these up. Just be sure to drain them well, then throw them in with the chicken to warm up.
How to Store, Freeze, and Reheat
These BBQ chicken quesadillas are best served fresh. Since we are starting with leftovers, you’ll want to be careful about reheating the chicken too many times.
- Fridge: Extras can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap individual quesadillas tightly with plastic or foil, place in a freezer-safe bag, and keep in the freezer for up to 2 months.
- Reheat: Reheat in a skillet over medium heat to keep them crispy, or use an oven at 350°F for about 10 minutes. You can also use a microwave, but they might lose some crispiness.
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