Description
Whip up easy, smoky BBQ Chicken Quesadillas for a simple weeknight meal. Tender chicken, tangy BBQ sauce, and melty cheese in crispy tortillas. So good!
Ingredients
Scale
- Main Players:
- 2 cups cooked chicken, shredded or diced
- 1/2 cup your favorite BBQ sauce
- 8 (8-inch) flour tortillas
- The Melty Goodness:
- 2 cups shredded cheese blend (Monterey Jack, cheddar, or Tex-Mex)
- 1/4 red onion, finely diced
- Flavor Boosters & Essentials:
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil or butter
- Optional Dippers:
- Sour cream or ranch dressing, for serving
- Extra BBQ sauce, for dipping
Instructions
- Prep Your Chicken & Sauce:: First things first, get your cooked chicken ready. If you’re using fresh chicken, dice or shred it up. Then, in a medium bowl, combine that chicken with a generous amount of your favorite BBQ sauce. Stir it all together until every piece is coated beautifully. You want it saucy, but not swimming in liquid, if you know what I mean. This is where the magic starts to happen; the smell alone is enough to get stomachs rumbling.
- Sauté the Onion (Optional but Recommended):: Grab a small pan and a tiny bit of olive oil or butter. Sauté your finely diced red onion over medium heat for about 3-5 minutes, until it softens and gets a little translucent. I usually forget this step in my haste, but when I remember, it adds such a lovely depth of flavor. It’s a small extra effort that pays off, trust me. Don’t let it burn, though; nobody wants bitter onions!
- Assemble Your Quesadilla:: Now for the fun part! Lay a tortilla flat on a clean surface. Sprinkle about a quarter cup of shredded cheese over one half of the tortilla. Then, spoon a good portion of your BBQ chicken mixture over the cheese. Add a sprinkle of those sautéed onions (if you used them) and a little fresh cilantro. Top with a bit more cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape. Don’t overfill, or you’ll have an ‘explosion’ like my first try!
- Heat the Pan & Cook First Side:: Heat a large non-stick skillet or griddle over medium heat. Add a tiny drizzle of olive oil or a pat of butter, just enough to lightly coat the bottom. Carefully place one assembled BBQ Chicken Quesadilla into the hot pan. Let it cook for about 3-4 minutes, or until the bottom is golden brown and crispy. Peek underneath to check; you’re looking for that perfect, inviting crunch.
- Flip and Melt:: This is the moment of truth! Using a wide spatula (a good one is key here, trust me), gently flip the quesadilla over. Cook for another 3-4 minutes on the second side, or until that cheese is completely melted and gooey, and the tortilla is beautifully golden and slightly crisp. The aroma of the melting cheese and warm BBQ sauce is just divine at this stage; it signals success!
- Serve It Up:: Once your BBQ Chicken Quesadilla is cooked to perfection, carefully remove it from the pan. Transfer it to a cutting board and let it rest for just a minute. Then, slice it into wedges – usually 2 or 3 per quesadilla. Pile them onto plates and serve immediately with a generous dollop of sour cream or ranch, and maybe a fresh sprinkle of cilantro. Enjoy that warm, cheesy, smoky goodness while it’s hot!