BBQ chicken quesadilla is the perfect combination of bold barbecue flavor, melty cheese, and crispy golden tortillas. This quick and easy recipe satisfies both snack cravings and hearty meal needs, and it’s ready in just 15 minutes.
Sweet, tangy barbecue sauce pairs beautifully with tender shredded chicken, while the mozzarella cheese provides that irresistible gooey, stretchy texture. A hint of red onion adds a touch of sharpness for balance. Whether you’re feeding yourself or a crowd, this dish checks all the boxes for flavor, simplicity, and satisfaction.
Not only is this easy BBQ chicken quesadilla recipe simple to whip up, but it also uses ingredients you likely already have on hand—think rotisserie chicken, tortillas, and your favorite barbecue sauce. It’s versatile, customizable, and delivers restaurant-quality results from the comfort of your own kitchen.
My Story Behind This BBQ Chicken Quesadilla
I first crafted this homemade BBQ chicken quesadilla as a quick lunch option after a long catering event. I’d been working on barbecue flavors for days and wanted something easy yet packed with bold tastes.
A few ingredients in my fridge—rotisserie chicken, barbecue sauce, and cheese—came together effortlessly, and the results were outstanding. My wife couldn’t stop raving about it, and soon enough, this recipe became a staple in our home.
What I love most about this cheesy BBQ chicken quesadilla is how you can elevate a few simple ingredients into a dish that feels special every time. It’s both a go-to for busy weeknights and a surprise crowd-pleaser at gatherings.
Trust me, once you try this, it’ll be on your regular rotation, too.
BBQ Chicken Quesadilla Ingredients
- ¾ cup shredded chicken (rotisserie or any cooked chicken)
- ¼ cup barbecue sauce
- 2 tablespoons butter
- 2 large flour tortillas
- ½ cup shredded mozzarella cheese, divided
- ¼ red onion, thinly sliced
How to Make BBQ Chicken Quesadilla
- In a small bowl, combine the shredded chicken and barbecue sauce. Stir well to coat the chicken evenly and set aside.
- Heat a large skillet over medium heat and melt the butter. Swirl it around the pan to ensure even coverage.
- Lay one tortilla flat in the skillet. Sprinkle ¼ cup of the shredded mozzarella cheese evenly across the surface.
- Spread the barbecue chicken mixture over the cheese in an even layer, leaving about a ½-inch border around the edges.
- Scatter the thinly sliced red onion on top of the chicken, then sprinkle the remaining cheese over everything.
- Place the second tortilla on top and press lightly with a spatula to secure the layers.
- Cook the quesadilla for 3-4 minutes on one side, until the tortilla is golden brown and crisp. Carefully flip it over and cook the other side for another 3-4 minutes.
- Remove the quesadilla from the pan and place it on a cutting board. Let it rest for a minute before slicing into four equal wedges. Serve immediately.
My Chef Tips for the Best BBQ Chicken Quesadilla
- For extra flavor, try a smoky or spicy barbecue sauce to customize the profile to your liking.
- If you don’t have rotisserie chicken, leftover grilled or baked chicken works beautifully.
- To make flipping the quesadilla easier, use two spatulas to support it from both sides.
- Add extra toppings like diced jalapeños, fresh cilantro, or pineapple for a unique twist.
- To make this dish healthier, swap flour tortillas for whole wheat or low-carb options.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet over low heat to restore crispiness.
- Want to batch cook? Double the recipe and freeze individually wrapped quesadillas for quick meals later.
BBQ Chicken Quesadilla FAQs
Can I use store-bought barbecue sauce?
Absolutely! Use your favorite store-bought barbecue sauce, or make a quick homemade version if you prefer. Either works great in this quick BBQ chicken quesadilla.
Can I make this quesadilla ahead of time?
Yes! You can prepare the filling in advance and refrigerate it for up to 3 days. Assemble and cook the quesadilla fresh to ensure maximum crispiness.
How many calories are in this BBQ chicken quesadilla?
This best BBQ chicken quesadilla has approximately 668 calories per serving, making it a satisfying and balanced meal.
What can I serve with BBQ chicken quesadilla?
This recipe pairs beautifully with a side of guacamole, salsa, or a simple green salad for a complete meal.
Can I make this quesadilla in an air fryer?
Yes, you can! Assemble the quesadilla, then air fry it at 375°F for 6-8 minutes, flipping halfway through for perfectly crisp results.
Ready to Make This BBQ Chicken Quesadilla?
You now have everything you need to make the best BBQ chicken quesadilla. This quick and easy recipe is perfect for busy weeknights, game-day snacks, or lunch on the go. With its smoky barbecue flavor, melty cheese, and crispy tortillas, it’s hard to resist!
Will you try this for dinner tonight? I’d love to hear how it turns out or any variations you come up with! Share your thoughts in the comments, or tag me on social media with your creations. Let’s keep the BBQ chicken quesadilla love going!
BBQ chicken quesadilla
Ingredients
- ¾ cup shredded chicken (rotisserie or any cooked chicken)
- ¼ cup barbecue sauce
- 2 tablespoons butter
- 2 large flour tortillas
- ½ cup shredded mozzarella cheese, divided
- ¼ red onion, thinly sliced
Instructions
- In a small bowl, combine the shredded chicken and barbecue sauce. Stir well to coat the chicken evenly and set aside.
- Heat a large skillet over medium heat and melt the butter. Swirl it around the pan to ensure even coverage.
- Lay one tortilla flat in the skillet. Sprinkle ¼ cup of the shredded mozzarella cheese evenly across the surface.
- Spread the barbecue chicken mixture over the cheese in an even layer, leaving about a ½-inch border around the edges.
- Scatter the thinly sliced red onion on top of the chicken, then sprinkle the remaining cheese over everything.
- Place the second tortilla on top and press lightly with a spatula to secure the layers.
- Cook the quesadilla for 3-4 minutes on one side, until the tortilla is golden brown and crisp. Carefully flip it over and cook the other side for another 3-4 minutes.
- Remove the quesadilla from the pan and place it on a cutting board. Let it rest for a minute before slicing into four equal wedges. Serve immediately.
