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 (⅓ 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.

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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.