The Foolproof BBQ Chicken Quesadillas You Can’t Mess Up [15-Min Recipe]

BBQ chicken quesadillas are actually one of the fastest meals you can whip up on busy weeknights, taking just 20 minutes from start to finish. I love that these crispy, cheesy pockets deliver an impressive 32g of protein per serving while keeping the fat content to just 10g.

When I first developed this bbq quesadilla recipe, I wanted something foolproof that anyone could make regardless of cooking experience. To make bbq chicken quesadillas, you’ll need simple ingredients like chopped cooked chicken, black beans, red onion, jalapeño, and fresh cilantro. Best of all, this recipe is incredibly versatile – you can customize it with different cheeses (we use cheddar) or experiment with pulled bbq chicken quesadillas for a different texture. Whether you’re cooking for yourself or feeding a family, this recipe makes enough for 5 servings with 2 quesadillas per person, making it perfect for dinner with leftovers for lunch.

What You Need to Make BBQ Chicken Quesadillas

The key to foolproof BBQ chicken quesadillas lies in selecting the right ingredients. Let me walk you through everything you’ll need to create this 15-minute wonder.

Tortillas: flour or whole wheat

Flour tortillas work best for quesadillas because they’re flexible enough to fold without cracking and crisp up beautifully when cooked. I recommend using 7-8 inch tortillas as they’re easier to handle and flip in the pan. For a healthier option, try whole wheat tortillas which contain more fiber than regular tortillas. Furthermore, they crisp up just as well and taste delicious. If you’re watching your carbs, low-carb tortillas like La Banderita Carb Counter or Siete brand (which has just five ingredients) are excellent alternatives.

Shredded chicken: rotisserie or homemade

The real time-saver here is using precooked chicken. A store-bought rotisserie chicken provides instant satisfaction—just shred the meat and you’re halfway done! Choose one with neutral seasoning so it better absorbs the BBQ sauce flavors. Additionally, you can use leftover grilled chicken, slow cooker shredded chicken, or quickly cook a chicken breast yourself. For this recipe, you’ll need about 1.5 cups of cooked, shredded chicken.

BBQ sauce: sweet, spicy, or smoky

The BBQ sauce dramatically impacts the overall flavor profile. You can choose sweet, tangy, spicy, or smoky varieties depending on your preference. I particularly like Stubbs Original because it’s lower in sugar while maintaining great flavor. Sweet Baby Ray’s is another excellent option that pairs wonderfully with cheddar cheese. Notably, if you’re following a low-carb diet, opt for a sugar-free BBQ sauce variety.

Cheese options: cheddar, Monterey Jack, mozzarella

The perfect cheese for quesadillas should be melty and flavorful. Some excellent options include:

• Sharp cheddar: Bold flavor that pairs exceptionally well with BBQ sauce
• Monterey Jack: Melts beautifully with a creamy texture
• Pepper Jack: Adds a spicy kick to your quesadilla
• Mozzarella: Provides that classic stretch factor
• Gouda: Offers a slightly smoky complement to the BBQ sauce

For best results, shred the cheese yourself rather than using pre-packaged shredded cheese. Pre-shredded cheese often contains anti-caking agents that can inhibit proper melting.

Optional add-ins: red onion, cilantro, black beans

These ingredients elevate your quesadillas from good to outstanding. Black beans add fiber and protein while bulking up the filling for pennies. Red onion provides crunch and a sharp flavor contrast—just keep slices thin so they don’t overpower. Cilantro adds freshness and color, using both leaves and stems for maximum flavor. Other delicious additions include bell peppers, corn, jalapeños for heat, or even mushrooms for an earthier flavor profile.

How to Make BBQ Chicken Quesadillas Step-by-Step

Making these bbq chicken quesadillas involves four simple steps that anyone can master. I’ve streamlined the process to ensure perfect results every time, no matter your cooking experience level.

1. Mix the filling

First, start with your cooked chicken. You can use rotisserie chicken, leftover grilled chicken, or any pre-cooked chicken you have on hand. Dice or shred it into small pieces for even distribution throughout your quesadilla.

Next, mix your chicken with BBQ sauce until it’s thoroughly coated. Use about 1/2 cup of sauce for every 2 cups of chicken to get the perfect balance. The sauce should coat the chicken evenly without making it soggy.

For extra flavor, add your additional ingredients to the mixture. Red onion adds a pleasant crunch, cilantro brings freshness, and black beans contribute heartiness. Stir everything together until well combined, then set the filling aside.

2. Assemble the quesadilla

Place one tortilla flat on your work surface. Sprinkle a layer of shredded cheese over half of the tortilla. This initial cheese layer acts as the “glue” that will hold everything together.

Subsequently, spread about 1/3 cup of your BBQ chicken mixture evenly over the cheese. Don’t overfill – too much filling will make the quesadilla difficult to flip and might cause ingredients to fall out.

Finish with another layer of cheese on top of the chicken mixture, then fold the empty half of the tortilla over to create a half-moon shape. The double layer of cheese is essential – it helps seal everything inside.

3. Cook until golden and crispy

Heat a large skillet or griddle over medium heat. Once hot, place your assembled quesadilla in the pan. For extra crispiness, spray the outside of the tortilla with cooking spray or brush lightly with oil.

Cook for 2-4 minutes until the bottom is golden brown and crispy. Press down gently with a spatula as it cooks to help the cheese melt and seal the edges.

Carefully flip the quesadilla and cook for another 2-3 minutes on the second side until golden brown and the cheese is completely melted inside.

4. Slice and serve

Once cooked, transfer your bbq chicken quesadilla to a cutting board and let it cool for about 1-2 minutes. This brief cooling period allows the cheese to set slightly, making it easier to cut without the filling spilling out.

Use a pizza cutter or sharp knife to slice the quesadilla into 3-4 wedges. Serve immediately while still warm and crispy, paired with extra BBQ sauce for dipping if desired.

Easy Ways to Customize Your Quesadilla

One of the best things about bbq chicken quesadillas is how incredibly flexible they are. I’ve found that once you master the basic recipe, customizing becomes the fun part!

Add heat with jalapeños or hot sauce

Spice lovers rejoice! Fresh diced jalapeños add both heat and texture to your bbq quesadilla recipe. For consistent heat, try pickled jalapeños instead. Alternatively, stir hot sauce directly into your BBQ sauce mixture or drizzle it on top before serving. Interestingly, serving with ranch dressing creates a perfect cooling contrast if you’ve made them extra spicy.

Make it vegetarian with beans or corn

The BBQ chicken quesadilla recipe works beautifully as a vegetarian option. I often double the black beans when skipping chicken, creating a protein-packed meal without meat. Sweet corn adds a delightful pop of flavor and texture that complements the BBQ sauce perfectly. Moreover, sautéed bell peppers (especially poblano for smokiness), zucchini, or spinach make excellent additions. For a complete protein transformation, King Oyster mushrooms diced into long shreds mimic chicken’s chewy texture surprisingly well.

Use different cheeses for new flavors

Cheese selection dramatically transforms how to make bbq chicken quesadillas. Here’s how different varieties affect your creation:

• Havarti (especially jalapeño havarti) adds creaminess with a kick
• Pepper jack introduces spice without adding ingredients
• Mozzarella creates that instagram-worthy cheese pull
• Colby-jack offers a balance between flavor and melt factor

Essentially, any melty cheese works well – just avoid pre-shredded varieties when possible as they contain anti-caking agents that inhibit proper melting.

Try pulled BBQ chicken for extra texture

For a more authentic BBQ experience, pulled chicken creates wonderful texture contrast in your quesadillas. This works especially well with slower-cooked chicken that shreds naturally. Indeed, this technique makes pulled bbq chicken quesadillas feel more like a traditional BBQ sandwich in quesadilla form. Likewise, this method works wonderfully with leftover pulled pork or beef for similar textural benefits.

Tips for Storing, Reheating, and Meal Prepping

These BBQ chicken quesadillas aren’t just delicious when freshly made – with proper storage techniques, you can enjoy them for days to come! I’ve tested various methods to maintain their crispy texture and cheesy goodness.

How to store leftovers

For maximum freshness, allow your quesadillas to cool completely before storing them. I recommend placing them in a single layer in an airtight container to prevent moisture loss. Alternatively, wrap them tightly in aluminum foil or plastic wrap. Properly stored BBQ chicken quesadillas stay fresh in the refrigerator for 3-4 days, though some sources suggest up to 5 days.

Best way to reheat without sogginess

The biggest challenge with reheating quesadillas is maintaining their crispy texture. For best results:

1. Oven method: Preheat to 350°F and place quesadillas on a baking sheet. Bake for 8-10 minutes until the cheese bubbles. This method consistently produces crispy results.
2. Stovetop: Heat a pan over medium-low heat with a light spray of cooking oil. Cook each side for 2-3 minutes until golden brown. Cover loosely to help melt the cheese thoroughly.
3. Air fryer: Set to 350°F, place quesadillas in the basket, and cook for 5 minutes per side. This method provides exceptional crispiness.

Importantly, once reheated, serve immediately. According to chef Michael Schlow, quesadillas quickly lose their texture when sitting at room temperature.

Freezer-friendly prep method

To freeze BBQ chicken quesadillas, first cool them completely. Next, separate individual quesadillas with parchment paper to prevent sticking. Place in a freezer-safe bag or container, label with the date, and freeze for up to 3 months. For longer storage, some sources suggest freezing for 6 months in a regular freezer or up to 12 months in a deep freezer.

How long the filling lasts in the fridge

The BBQ chicken filling alone keeps exceptionally well. Store it in an airtight container in the refrigerator for 3-4 days. Consequently, this makes meal prepping tremendously efficient – mix your filling ahead of time, then assemble and cook fresh quesadillas throughout the week. Initially, this approach yields better results than repeatedly reheating pre-made quesadillas, as chicken can become dry with multiple reheating cycles.

Conclusion

BBQ chicken quesadillas truly stand out as one of the most foolproof meals anyone can master. Throughout this article, we’ve seen how these protein-packed pockets deliver impressive nutrition while requiring minimal cooking skills. Most importantly, the entire process takes just 15 minutes from start to finish – perfect for those hectic weeknights when cooking feels like a chore.

The versatility of this recipe deserves special attention. You can easily switch between different cheeses, add heat with jalapeños, or transform the dish into a vegetarian delight. Additionally, the option to use rotisserie chicken saves valuable time without sacrificing flavor. This adaptability makes BBQ chicken quesadillas a reliable staple for countless dinner scenarios.

Meal prep enthusiasts will certainly appreciate how well these quesadillas store and reheat. The filling keeps fresh for several days, allowing you to prepare ingredients ahead and assemble fresh quesadillas throughout the week. Alternatively, fully-assembled quesadillas freeze beautifully for up to three months, providing a quick meal solution whenever needed.

Family dinners become significantly less stressful with recipes like this one. The ability to customize individual quesadillas means everyone gets exactly what they want without extra cooking effort. Five servings with two quesadillas per person ensures plenty for dinner with enough leftovers for lunch the next day.

BBQ chicken quesadillas prove that delicious meals don’t require complicated techniques or exotic ingredients. Armed with basic kitchen skills and common pantry staples, you’ll create a satisfying meal that delivers restaurant-quality taste right at home. These crispy, cheesy pockets have become my go-to solution for busy days – give them a try, and they’ll likely become yours too!

FAQs

Q1. How long does it take to make BBQ Chicken Quesadillas? These quesadillas can be prepared in just 15 minutes, making them an ideal quick meal for busy weeknights.

Q2. Can I make BBQ Chicken Quesadillas vegetarian? Yes, you can easily make vegetarian versions by substituting the chicken with extra black beans, corn, or sautéed vegetables like bell peppers and zucchini.

Q3. What’s the best cheese to use for BBQ Chicken Quesadillas? While sharp cheddar pairs exceptionally well with BBQ sauce, you can also use Monterey Jack, pepper jack, or mozzarella for different flavor profiles and melting qualities.

Q4. How can I store leftover BBQ Chicken Quesadillas? Allow the quesadillas to cool completely, then store them in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze them for up to 3 months.

Q5. What’s the best way to reheat BBQ Chicken Quesadillas without making them soggy? To maintain crispiness, reheat quesadillas in an oven preheated to 350°F for 8-10 minutes, or use an air fryer set to 350°F for 5 minutes per side. Alternatively, you can reheat them on a stovetop over medium-low heat for 2-3 minutes per side.