Save Pin
BBQ chicken quesadillas? They're a go-to win. Full-on cheese melt, loads of barbecue sauce, and an easy fix for those leftover chicken pieces taking up fridge space. Whether you need a snack or a full-on meal, they'll disappear fast.
The first time I whipped these up? We'd grilled too much chicken at a family get-together. Ever since, they're my last-minute pick for game nights, quick comfort food, or whenever folks drop by unexpectedly.
Tasty Ingredients
- Barbecue sauce: one and a half cups, go for tangy and sweet if you want, store-bought or homemade—either is all good
- Tortillas: six medium size (eight inches), the softer and fresher, the better, check for minimal extras on the label
- Shredded chicken: a couple cups, cooked any way you like—even faster if you've got rotisserie
- Cheddar cheese: two cups, freshly shredded tastes awesome, but the bagged kind melts fine
Super Simple Steps
- Mix Up Chicken and Sauce:
- In a bowl, cover your shredded chicken with barbecue sauce and mix so it's all coated in that sweet smokiness
- Warm a Tortilla:
- Sit a tortilla in your pan on low-medium heat, let it warm up just a bit—this helps the cheese start melting evenly
- Cheese, Chicken, Cheese:
- First, pop some cheese on half the tortilla, then spoon on your BBQ chicken mix. Add more cheese over the top for max melt
- Fold and Crisp It Up:
- Fold the tortilla over to seal in the filling, press down, and once it's toasty on the bottom, flip to brown the other side. Cheese should be gooey and both sides should look nice and golden
- Finish and Slice:
- Repeat till you've used all your tortillas. Cut each into wedges and eat them while they're hot for the best taste
Save Pin
Cheddar and BBQ sauce together just work at my place. Once, my kid tossed in double cheese and, honestly, it was the highlight of Friday movie night.
Keeping Them Fresh
Pop cooled quesadillas in an airtight box with parchment in between. Stash in the fridge for up to three days. If you can, reheat with a pan or toaster oven to get those crispy bits back—try not to use the microwave or they'll lose their snap.
Swap Ideas
No cheddar? Try some Monterey Jack or mozzarella for a cheesier pull. Go for whole wheat or gluten-free tortillas if you want. Want to mix up the BBQ sauce? Try spicy or smoky versions for a new flavor twist.
How to Serve
Serve these up with chunky salsa or creamy ranch for dipping. Crunchy slaw or a quick salad on the side is awesome too. They're great cut into wedges for sharing, or pile on guac for a tasty lunch.
Save Pin
Where This Dish Comes From
Quesadillas started in Mexico, but the BBQ spin is all about those classic Southern and Texan backyard vibes from the US. It's proof that comfort food always borrows and changes, and the tastiest bites usually start as leftovers.
Common Questions
- → Can I use up some leftover chicken for this?
For sure! Rotisserie, baked, grilled, poached—whatever’s hanging around. Just tear or chop it up, then stir with BBQ sauce.
- → What's the secret to crunchy tortillas?
Keep your pan dry and the heat low to medium. Flip until each side gets crisp and slightly browned.
- → Can I use a different cheese if I'm out of cheddar?
Totally—go for mozzarella, Monterey Jack, or Colby Jack. They melt smoothly and taste awesome with BBQ.
- → Can these be made before I want to eat?
Absolutely! Put them all together, chill in the fridge, and just cook right before you’re hungry.
- → How should I serve these up?
Chop them into wedges, then set out with BBQ sauce, salsa, or sour cream for dipping. Easy to eat and super fun.
- → Can I freeze extra quesadillas?
Yep—let them cool, wrap up tight, then freeze. Warm them in a pan or oven for that crunch again later.