Introduction: Can a Quesadilla Be Both Sweet, Spicy, and Ready in a Flash?
Ever wished you could combine the smoky, tangy goodness of barbecue with the cheesy, melty perfection of a quesadilla? Say hello to the Barbecue Chicken Quesadilla! This dish is a flavor-packed mashup that’s crispy, cheesy, and loaded with zesty chicken. Wondering how to whip up a restaurant-worthy meal in just 25 minutes that’s sure to wow your family or friends? Stick with me, and I’ll guide you through every step to create this crowd-pleasing dish that’s perfect for quick dinners, game nights, or casual gatherings!
Overview: Why This Recipe Rocks
The Barbecue Chicken Quesadilla is a quick, delicious twist on a classic, blending the bold flavors of barbecue with the gooey comfort of a quesadilla. It’s easy to make, endlessly customizable, and perfect for using up leftover chicken. Here’s why it’s a winner:
- Time Requirement: About 25 minutes total (15 minutes prep, 10 minutes cooking).
- Difficulty Level: Super easy! If you can mix, spread, and bake, you’re all set.
- Why It’s Awesome: This quesadilla is budget-friendly, uses pantry staples, and delivers big on flavor with minimal effort. It’s great for feeding a crowd (makes 6 servings), perfect for meal prep, and versatile enough to tweak to your taste. Plus, it’s baked, not fried, so cleanup is a breeze and it’s a bit lighter!
With its smoky-sweet filling and crispy tortillas, this dish is as fun to make as it is to eat. Let’s get started!
Essential Ingredients
To make Barbecue Chicken Quesadillas for 6 servings, you’ll need these key ingredients. Each one brings a punch of flavor or texture to the table:
- Shredded Cooked Chicken (3 cups): Tender, juicy protein that’s perfect for using leftovers.
- Chopped Green Chiles (1 can, 4 oz): Adds a mild, tangy heat.
- Salsa (½ cup): Brings zesty tomato flavor and a bit of spice.
- Barbecue Sauce (â…“ cup): The smoky, sweet star that gives the quesadilla its signature taste.
- Taco Sauce (¼ cup): Adds a spicy, tangy kick to the filling.
- Flour Tortillas (8, 8-inch): The crispy, golden base for your quesadillas.
- Shredded Sharp Cheddar Cheese (¾ cup): Melts into gooey, bold-flavored goodness.
- Optional: Sour Cream and Additional Salsa: Perfect for dipping or topping.
Substitutions and Variations:
- Chicken: Swap with shredded turkey, pork, or jackfruit for a vegetarian option.
- Green Chiles: Use fresh jalapeños (seeded for less heat) or skip for a milder flavor.
- Salsa: Any type works—try mild, medium, or spicy, or use a chunky homemade version.
- Barbecue Sauce: Choose your favorite brand or flavor (sweet, smoky, or spicy).
- Taco Sauce: Substitute with hot sauce or enchilada sauce for a different kick.
- Tortillas: Use whole wheat, gluten-free, or corn tortillas (though corn may be less sturdy).
- Cheese: Swap cheddar for Monterey Jack, pepper jack (for extra spice), or a Mexican blend.
- Add-Ons: Toss in black beans, corn, or diced red onion for extra texture.
Why These Ingredients Matter: The chicken and cheese provide protein and richness, while the salsa, chiles, and sauces add bold, tangy flavors. The tortillas keep it portable and crispy, making this a balanced, satisfying meal that’s both indulgent and veggie-packed.
Step-by-Step Instructions
Let’s make these Barbecue Chicken Quesadillas step by step. It’s so simple, you’ll be amazed at the results!
Step 1: Preheat and Prep
- Preheat your oven to 450°F.
- Line two baking sheets with parchment paper or lightly grease them for easy cleanup.
Tip: Parchment paper prevents sticking and makes flipping the quesadillas easier.
Step 2: Mix the Filling
- In a large bowl, combine 3 cups shredded cooked chicken, 1 can (4 oz) chopped green chiles, ½ cup salsa, ⅓ cup barbecue sauce, and ¼ cup taco sauce.
- Stir until everything is well-coated. Taste and adjust with more barbecue sauce for sweetness or taco sauce for spice.
Tip: If using leftover chicken, make sure it’s shredded finely for even distribution.
Step 3: Assemble the Quesadillas
- Place 4 flour tortillas on the prepared baking sheets.
- Divide the chicken mixture evenly among the 4 tortillas, spreading it over one side, leaving a small border around the edges.
- Sprinkle ¾ cup shredded sharp cheddar cheese evenly over the chicken mixture.
- Top each with another tortilla, pressing down gently to secure.
Tip: Don’t overfill the tortillas, or the filling might spill out during baking.
Step 4: Bake the Quesadillas
- Bake at 450°F for 6-8 minutes, until the tortillas are lightly browned and the cheese is melted.
- Check at 6 minutes to avoid over-browning. Flip halfway through if you want both sides extra crispy.
Tip: If your oven runs hot, check at 5 minutes to ensure the tortillas don’t burn.
Step 5: Slice and Serve
- Remove the quesadillas from the oven and let them cool for 1-2 minutes to set the cheese.
- Cut each quesadilla into 6 wedges using a pizza cutter or sharp knife.
- Serve with sour cream and extra salsa on the side, if desired.
Tip: A pizza cutter makes quick, clean cuts for perfect wedges.
Assembly: Building the Perfect Quesadilla
Your Barbecue Chicken Quesadillas are ready to steal the show! Here’s how to make them look as good as they taste:
- Layering: Spread the chicken mixture evenly to ensure every bite has flavor. Add cheese for gooeyness, and press the top tortilla firmly to keep it together.
- Presentation Tips:
- Arrange the wedges in a circle on a large platter for a fun, shareable look.
- Garnish with a sprinkle of chopped cilantro or green onions for a pop of color.
- Serve with small bowls of sour cream, salsa, or guacamole for dipping.
- Serving Ideas: Pair with a side of Mexican rice, coleslaw, or a fresh green salad. A cold lemonade, iced tea, or even a margarita complements the bold flavors.
Pro Tip: For a party, set up a quesadilla bar with extra toppings like jalapeños, avocado slices, or hot sauce for guests to customize their wedges.
Storage and Make-Ahead Tips
These Barbecue Chicken Quesadillas are best fresh, but they’re also great for leftovers or meal prep. Here’s how to keep them tasty:
- Storage:
- Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
- Stack wedges with parchment paper between them to prevent sticking.
- Freezing:
- Freeze assembled (unbaked) quesadillas by wrapping each tightly in foil or plastic wrap, then place in a zip-top bag for up to 2 months.
- Bake from frozen at 450°F for 10-12 minutes, or thaw in the fridge overnight for quicker cooking.
- Reheating:
- Reheat in the oven at 350°F for 5-7 minutes to keep the tortillas crispy.
- Or microwave for 1-2 minutes, but note the tortillas may soften.
- Make-Ahead Tips:
- Mix the chicken filling up to 2 days ahead and store in the fridge.
- Assemble quesadillas a few hours in advance and refrigerate until ready to bake.
- Shred chicken and cheese a day ahead to save prep time.
Tip: For meal prep, store the filling separately and assemble fresh quesadillas to maintain crispy tortillas.
Recipe Variations
The Barbecue Chicken Quesadilla is super flexible. Here are some fun ways to mix it up:
- Spicy Kick: Add ½ tsp chili powder to the filling or top with sliced jalapeños.
- Sweet and Smoky: Use a sweeter barbecue sauce and add ¼ cup diced pineapple for a Hawaiian twist.
- Veggie Boost: Mix in black beans, corn, or diced bell peppers with the chicken.
- Vegetarian: Swap chicken for shredded jackfruit or sautéed mushrooms.
- Cheesy Deluxe: Add ¼ cup shredded Monterey Jack or mozzarella for extra gooeyness.
- Low-Carb: Use low-carb tortillas or serve the filling in lettuce wraps.
Get creative with whatever’s in your pantry!
Conclusion: Your New Go-To Quesadilla
The Barbecue Chicken Quesadilla is a quick, flavorful meal that’s perfect for busy nights, game days, or casual gatherings. With its smoky-sweet chicken, melty cheddar, and crispy tortillas, it’s a crowd-pleaser that comes together in just 25 minutes. Whether you’re using leftover chicken or starting fresh, this dish delivers big on taste and fun. Try it as is or experiment with your own twists—maybe some extra spice or veggies? Share your creations with us! Grab your ingredients, preheat that oven, and enjoy every cheesy, zesty bite!
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Barbecue Chicken Quesadilla
Description
Ever wished you could combine the smoky, tangy goodness of barbecue with the cheesy, melty perfection of a quesadilla? Say hello to the Barbecue Chicken Quesadilla! This dish is a flavor-packed mashup that’s crispy, cheesy, and loaded with zesty chicken.
Ingredients
To make Barbecue Chicken Quesadillas for 6 servings, you’ll need these key ingredients. Each one brings a punch of flavor or texture to the table:
- Shredded Cooked Chicken (3 cups): Tender, juicy protein that’s perfect for using leftovers.
- Chopped Green Chiles (1 can, 4 oz): Adds a mild, tangy heat.
- Salsa (½ cup): Brings zesty tomato flavor and a bit of spice.
- Barbecue Sauce (â…“ cup): The smoky, sweet star that gives the quesadilla its signature taste.
- Taco Sauce (¼ cup): Adds a spicy, tangy kick to the filling.
- Flour Tortillas (8, 8-inch): The crispy, golden base for your quesadillas.
- Shredded Sharp Cheddar Cheese (¾ cup): Melts into gooey, bold-flavored goodness.
- Optional: Sour Cream and Additional Salsa: Perfect for dipping or topping.
Substitutions and Variations:
- Chicken: Swap with shredded turkey, pork, or jackfruit for a vegetarian option.
- Green Chiles: Use fresh jalapeños (seeded for less heat) or skip for a milder flavor.
- Salsa: Any type works—try mild, medium, or spicy, or use a chunky homemade version.
- Barbecue Sauce: Choose your favorite brand or flavor (sweet, smoky, or spicy).
- Taco Sauce: Substitute with hot sauce or enchilada sauce for a different kick.
- Tortillas: Use whole wheat, gluten-free, or corn tortillas (though corn may be less sturdy).
- Cheese: Swap cheddar for Monterey Jack, pepper jack (for extra spice), or a Mexican blend.
- Add-Ons: Toss in black beans, corn, or diced red onion for extra texture.
Why These Ingredients Matter: The chicken and cheese provide protein and richness, while the salsa, chiles, and sauces add bold, tangy flavors. The tortillas keep it portable and crispy, making this a balanced, satisfying meal that’s both indulgent and veggie-packed.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 450°F.
- Line two baking sheets with parchment paper or lightly grease them for easy cleanup.
Tip: Parchment paper prevents sticking and makes flipping the quesadillas easier.
Step 2: Mix the Filling
- In a large bowl, combine 3 cups shredded cooked chicken, 1 can (4 oz) chopped green chiles, ½ cup salsa, ⅓ cup barbecue sauce, and ¼ cup taco sauce.
- Stir until everything is well-coated. Taste and adjust with more barbecue sauce for sweetness or taco sauce for spice.
Tip: If using leftover chicken, make sure it’s shredded finely for even distribution.
Step 3: Assemble the Quesadillas
- Place 4 flour tortillas on the prepared baking sheets.
- Divide the chicken mixture evenly among the 4 tortillas, spreading it over one side, leaving a small border around the edges.
- Sprinkle ¾ cup shredded sharp cheddar cheese evenly over the chicken mixture.
- Top each with another tortilla, pressing down gently to secure.
Tip: Don’t overfill the tortillas, or the filling might spill out during baking.
Step 4: Bake the Quesadillas
- Bake at 450°F for 6-8 minutes, until the tortillas are lightly browned and the cheese is melted.
- Check at 6 minutes to avoid over-browning. Flip halfway through if you want both sides extra crispy.
Tip: If your oven runs hot, check at 5 minutes to ensure the tortillas don’t burn.
Step 5: Slice and Serve
- Remove the quesadillas from the oven and let them cool for 1-2 minutes to set the cheese.
- Cut each quesadilla into 6 wedges using a pizza cutter or sharp knife.
- Serve with sour cream and extra salsa on the side, if desired.
Tip: A pizza cutter makes quick, clean cuts for perfect wedges.
FAQs
1. Can I make this quesadilla gluten-free?
Yes! Use gluten-free flour tortillas and ensure your barbecue sauce, taco sauce, and salsa are gluten-free (most are, but check labels).
2. How can I make it vegetarian?
Swap chicken for shredded jackfruit, mushrooms, or a plant-based protein. Keep the rest of the recipe the same for bold flavor.
3. What are the health benefits of this quesadilla?
This dish offers protein from chicken and cheese, fiber and vitamins from green chiles and salsa, and moderate carbs from tortillas. Baking instead of frying keeps it lighter, and optional veggies like bell peppers add nutrition.
4. Can I cook these on the stovetop instead of the oven?
Yes! Cook each quesadilla in a large skillet over medium heat for 2-3 minutes per side until golden and melty. Use a spatula to flip carefully.
5. How do I keep the tortillas crispy?
Bake at high heat (450°F) and avoid overfilling. If reheating, use an oven or skillet instead of a microwave to maintain crispiness.
6. Can I use rotisserie chicken?
Absolutely! Shredded rotisserie chicken works perfectly and saves time. Just remove the skin and shred finely.
7. How long does it take to make these quesadillas?
Prep takes about 15 minutes (mixing filling, assembling), and cooking takes 6-8 minutes, so you’re done in about 25 minutes.
8. Can I double the recipe?
Yes! Double the ingredients and use additional baking sheets or cook in batches. You may need to rotate pans in the oven for even browning.