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side view of bbq chicken quesadillas cut into wedges.
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BBQ Chicken Quesadilla Recipe

BBQ chicken quesadillas made with leftover shredded chicken, melty cheese, red onions, and tangy BBQ sauce. Ready in 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: Mexican
Servings: 4 quesadillas
Calories: 525kcal
Author: Becky Hardin

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
    thinly sliced red onion cooking in a pan.
  • 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
    bbq shredded chicken and onions in a pan.
  • 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
    shredded cheese sprinkled over half of a flour tortilla in a pan.
  • 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
    bbq chicken, cilantro, and cheese on half of a flour tortilla in a pan.
  • 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.
    a cooked folded half-moon quesadilla in a pan.
  • Remove from the skillet, cut into wedges, and repeat with the remaining tortillas. Serve and enjoy.
    bbq chicken quesadillas cut into wedges on a cutting board.

Notes

*A rotisserie chicken from the store also works well. I like to grab the BBQ-seasoned one!
**You can swap cheddar and Monterey Jack for cheeses like mozzarella, gouda, or pepper jack for a spicier kick. Just make sure the cheese melts well.
Tips:
  • 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.
Air Fryer Instructions: Air fry at 375°F for 4-6 minutes, flipping once, until golden and melty.
Storage: Store BBQ chicken quesadillas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1quesadilla | Calories: 525kcal | Carbohydrates: 31g | Protein: 34g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 996mg | Potassium: 340mg | Fiber: 2g | Sugar: 14g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 477mg | Iron: 2mg