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I'll never forget my first encounter with BBQ chicken quesadillas at a small food truck in Austin, Texas. I was skeptical at first – BBQ and quesadillas seemed like an odd combination – but one bite changed everything. The crispy tortilla gave way to tender, sauce-coated chicken and melted cheese that stretched for days. Since then, I've been perfecting my own version at home. What I love about this recipe is how it transforms simple ingredients into something extraordinary. The chicken gets tossed in BBQ sauce, creating this sweet and tangy coating that caramelizes slightly when you cook the quesadilla. The combination of cheddar and mozzarella creates the perfect melt – cheddar for flavor, mozzarella for that gorgeous cheese pull. I always add fresh red onions and cilantro on top because they cut through the richness and add a pop of freshness. When you cook these in a hot skillet with a little butter, the tortillas get golden and crispy while the inside stays wonderfully gooey. The key is not overfilling them – you want enough filling to be generous but not so much that it all spills out. Every time I make these, I'm transported back to that food truck in Austin, but honestly, I think mine might be even better.
Why I love this recipe
This recipe holds a special place in my heart because it's foolproof, delicious, and brings people together. I love that I can have these on the table in under 40 minutes, making them perfect for busy weeknights when I need something satisfying fast. The versatility is incredible – I've made them with leftover rotisserie chicken, grilled chicken, or even chicken I've specifically cooked for this recipe. They're also amazing for using up odds and ends in the fridge. The BBQ sauce adds so much flavor that you don't need a ton of seasonings or complicated steps. What really makes me love this recipe is watching people's faces when they take that first bite. The crispy exterior gives way to that molten cheese center, and the BBQ chicken adds this smoky-sweet flavor that's utterly addictive. These quesadillas work for so many occasions – weeknight dinners, game day parties, casual lunches, or even cut into small pieces as appetizers. They're kid-friendly but sophisticated enough for adults. Plus, they reheat beautifully, so leftovers (if there are any) make fantastic next-day lunches. This recipe has become my go-to when I need something reliable, delicious, and guaranteed to make everyone happy.
What You Need From Your Kitchen
- Cooked chicken breast: Shred into bite-sized pieces and toss with BBQ sauce until evenly coated
- Flour tortillas: Use large burrito-sized tortillas for easier folding and more filling capacity
- BBQ sauce: Divide into two portions - 3/4 cup for coating chicken and 1/4 cup for drizzling on top
- Cheddar cheese: Shred from a block for best melting quality and flavor
- Mozzarella cheese: Shred from a block to create those beautiful cheese pulls
- Red onion: Dice finely and use as a fresh, crunchy garnish on top
- Fresh cilantro: Chop and sprinkle over finished quesadillas for a burst of freshness
Let's Make These Together
- Prepare Your Chicken Mixture
- Start by combining your shredded chicken with the BBQ sauce in a bowl. Make sure every piece of chicken is nicely coated with that tangy, smoky sauce. This is where all the flavor begins, so don't rush this step. The chicken should look glossy and well-covered. Set aside a little BBQ sauce for later – you'll want that for drizzling on top when you serve these beauties.
- Get Your Cheese Ready
- Mix your shredded cheddar and mozzarella together in a separate bowl. The cheddar brings that sharp, bold flavor while the mozzarella creates those Instagram-worthy cheese pulls. Having them pre-mixed makes assembly so much easier and ensures every bite has the perfect cheese blend.
- Assemble With Care
- Lay your tortillas out flat and think of them as a canvas. On one half of each tortilla, layer your cheese, then your BBQ chicken, then more cheese. That cheese-chicken-cheese sandwich technique is crucial – it helps everything stick together and creates maximum meltiness. Don't overfill or you'll have a mess when cooking. Fold each tortilla in half gently but firmly.
- Cook to Golden Perfection
- Heat your skillet over medium heat and add a bit of butter – this is what gives you that golden, crispy exterior. Place your quesadilla in the hot pan and listen for that sizzle. Cook for 3-4 minutes per side, resisting the urge to flip too early. You want that tortilla deeply golden and the cheese completely melted. Use a spatula to press down gently while cooking for even contact with the pan.
- Finish and Serve
- Once cooked, let your quesadillas rest for a minute or two before cutting. This prevents all that gorgeous melted cheese from running out. Cut into wedges, stack them up, drizzle with more BBQ sauce, and top with fresh red onions and cilantro. The contrast of the crispy, hot quesadilla with the cool, fresh garnishes is perfection.
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Switch Things Up
I first made these quesadillas on a lazy Sunday afternoon when I had leftover rotisserie chicken sitting in the fridge. I was craving something cheesy and comforting but didn't want to spend hours in the kitchen. I tossed the shredded chicken with BBQ sauce, grabbed some tortillas and cheese, and just went for it. The moment I took that first bite and heard the crunch followed by the gooey cheese stretch, I knew I'd stumbled onto something special. Now, I make these at least twice a month. Sometimes I add jalapeños for extra kick, other times I mix different cheeses like pepper jack or gouda. The beauty of this recipe is how forgiving it is – you can customize it to your taste. My kids absolutely love helping me assemble them, and they get so excited watching the cheese melt through the pan. It's become our Friday night tradition.
Perfect Pairings
These BBQ Chicken Quesadillas pair beautifully with a variety of sides and accompaniments. Serve them with a cool, creamy coleslaw to balance the smoky richness, or alongside some crispy tortilla chips with fresh guacamole and salsa. A simple side salad with lime vinaigrette adds a refreshing contrast. For drinks, try a cold Mexican beer, a tangy margarita, or even a sweet iced tea that complements the BBQ flavor. If you're serving these for a party, set up a topping bar with sour cream, extra BBQ sauce, pickled jalapeños, and pico de gallo so guests can customize their experience.
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Frequently Asked Questions
- → Can I use a different type of meat?
Absolutely! This recipe works great with pulled pork, shredded beef, or even ground turkey. Just make sure whatever meat you use is well-cooked and mixed with BBQ sauce before adding to the quesadillas.
- → Can I make these ahead of time?
While these are best fresh, you can assemble them ahead and store uncooked in the refrigerator for up to 4 hours. Cover with plastic wrap to prevent drying out. Cook just before serving for the best crispy texture. Alternatively, cook them fully and reheat in a skillet or oven.
- → What's the best way to reheat leftovers?
Skip the microwave if you want to maintain that crispy texture! Reheat in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 8-10 minutes. An air fryer also works wonderfully at 350°F for 3-4 minutes.
- → Can I make these vegetarian?
Yes! Replace the chicken with black beans, roasted vegetables, or seasoned jackfruit mixed with BBQ sauce. Add some corn and bell peppers for extra texture and flavor. The cooking method remains exactly the same.
- → Why is my cheese leaking out while cooking?
This usually happens from overfilling or cooking on heat that's too high. Use moderate amounts of filling, seal the edges well by pressing down, and cook over medium heat. Also, make sure your tortillas don't have any tears before filling them.
- → What BBQ sauce works best?
Use your favorite! Sweet and smoky BBQ sauce works wonderfully, but tangy vinegar-based sauces or spicy chipotle BBQ sauces are also delicious. Avoid overly thick sauces that won't coat the chicken well.
- → Can I freeze these quesadillas?
Yes! Cook the quesadillas fully, let them cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 350°F oven for 15-20 minutes, flipping halfway through.
Conclusion
These BBQ Chicken Quesadillas are the perfect balance of smoky, cheesy, and crispy goodness. They come together in less than 40 minutes and are incredibly versatile – serve them as an appetizer, main course, or game day snack. The combination of two cheeses creates that irresistible cheese pull, while the BBQ sauce adds a tangy-sweet flavor that complements the tender chicken perfectly. Whether you're feeding hungry kids or entertaining friends, these quesadillas never disappoint. Make a big batch because they disappear fast!