BBQ Chicken Quesadillas are sizzling, simple, and satisfying. This easy, cheesy chicken dinner recipe comes together in minutes!
BBQ Chicken Quesadillas are crispy, cheesy, smokey-sweet, and satisfying. They’re a simple dinner recipe I began making my husband when we first got married and – full circle moment – our three kids now adore them here in the present day!
Although they’re incredibly quick and easy, these quesadillas make an impact. Sizzling tortillas stuffed with melty cheese and BBQ sauce-dressed chicken tends to have that effect.
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Pin ItEasy Cheesy Comfort Food
I don’t know about you, but the combination of BBQ sauce, chicken, and melted cheese is pure comfort food to me. Served hot and ooey-gooey, this is a meal I turn to anytime need something quick and hearty to feed the fam…or I need to eat my feelings.
I’m sure you can relate. ;)
Prep the components ahead of time and the dish comes together in 10 minutes. Perfect for those crazy nights when you’ve got minutes to eat before running everyone off to their extracurricular activities, or digging into homework.
Ready to cook?
How to Make BBQ Chicken Quesadillas
Start by cooking then shredding 2 chicken breasts (~1lb pre-cooked weight) then mix with your favorite BBQ sauce. Feel free to cook/shred the chicken a few days ahead of time to make this dish come together even faster.
Leftover grilled, baked, Air Fried, or roast chicken work really well — these photos show sauteed chicken breasts seasoned with homemade seasoned salt and pepper.
Next, heat a large skillet over medium heat then spray with nonstick spray. Place a tortilla in the bottom then sprinkle on a little freshly shredded cheddar cheese, followed by a layer of the shredded BBQ chicken, plus another layer of shredded cheese.
Place a second tortilla on top then cook until the bottom tortilla is golden brown. Flip then cook until the second side is golden brown.
Slide the quesadilla onto a cooling rack to cool slightly and stay crisp while you make the remaining quesadillas with the remaining ingredients.
When it’s time to eat, slice the BBQ Chicken Quesadillas into wedges with a pizza cutter then serve with extra BBQ sauce for dipping.
I hope you love this mouthwatering and easy weeknight dinner recipe — enjoy!
More Easy Chicken Recipes
- Crock Pot Salsa Chicken
- Chicken Meatballs
- Best Baked Chicken Thighs
- One Pot Chicken and Rice
- Cheesy Chicken Burrito Skillet
- Gnocchi Chicken Pot Pie
- Easy Chicken Fried Rice
Ingredients
- 8 tortillas, I like Mission gluten free tortillas
- 3 cups cooked then shredded chicken breast, ~1lb pre-cooked weight
- 8 oz shredded sharp cheddar cheese
- BBQ sauce
Directions
- Mix shredded chicken with desired amount of BBQ sauce in a bowl then set aside.
- Heat a large skillet over medium heat then spray with nonstick spray. Place one tortilla in the bottom of the skillet then sprinkle on a thin layer of shredded cheese. Add 1/4 of the shredded BBQ chicken then add another thin layer of shredded cheese on top, followed by another tortilla. Cook until bottom tortilla is golden brown then flip and cook until golden brown on the second side. Carefully transfer quesadilla to a cooling rack to cool slightly while you cook the remaining quesadillas with remaining ingredients.
- Slice quesadillas with a pizza cutter then serve with extra BBQ sauce for dipping.
Notes
- This recipe is great to prep ahead of time! Shred cheese and cook/shred chicken a few days ahead of time then cook on demand.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this for dinner last night and they were delicious! Two modifications that were not a bit necessary: instead of spraying the pan, I put a very thin smear of butter on the tortillas to crisp them up. Also, as I had a bit of spinach to use, I chopped it very small and added it to the chicken mix. I need to keep this simple recipe in mind. Thank you.
Love it, Geri!! Glad you were able to make them work for you. :) Thank you so much for your feedback and recipe rating!
It is incredibly hard to find good and thick tasting bbq sauce without high fructose in it! I miss BBQ.
I get it! Have you tried G Hughes sugar free BBQ sauce? I’ve heard good things about it – I haven’t tried it myself though.
Do you still have your California Quesadilla recipe? I’ve been making it for years and have it pinned but the pin & photo are now attached to a BBQ quesadilla recipe I haven’t made before.
Here you go, Lauren!
California Quesadillas with Honey-Balsamic Dipping Sauce
Ingredients:
4 burrito-sized flour tortillas
1 cup shredded mozzarella cheese
1 large chicken breast
Extra virgin olive oil, Italian seasoning, salt, pepper
1/2 cup chopped artichoke hearts
1/4 cup julienned sun dried tomatoes packed in olive oil, drained
1/2 avocado, sliced
For the honey-balsamic dipping sauce:
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tablespoon honey
1 clove garlic, microplaned or finely minced
salt & pepper
Directions
1. For the Honey-Balsamic Dipping Sauce: Add ingredients to a jar with a tight fitting lid, or bowl then shake or whisk until combined. Set aside.
2. Brush chicken breast on both sides with extra virgin olive oil then season with salt, pepper, and Italian seasoning. Cook for 4-5 minutes a side in a small skillet over medium-high heat until no longer pink in the center. Let rest for 5 minutes, then chop into bite-sized pieces.
3. Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.
Is it possible to make up the quesadilla filling and then keep it in the fridge in Tupperware to make the quesadillas fresh throughout the week?
Asbolutely!
Just found this recipe and can’t wait to try!! What is your fav go to bbq sauce??
I hope you love it, Heather! I love Stubb’s Sticky Sweet BBQ sauce!
Hi Kristen!
Just a question about the wraps. I have been using white corn tortillas for this kind of meal (GF by design!). I notice you never seem to use those. Wondering why? Perhaps it is because they are small (6″ usually I think). Just thought I would ask as I’m wondering if using the GF type wraps you do might be a better choice? I am looking forward to making these quesadillas so I appreciate your thoughts on this!
Hi Karine! I use the “flour style” Mission GF tortillas for quesadillas just because it’s so similar to the “real thing” using actual flour tortillas. You are totally welcome to use corn tortillas if you prefer them! :)
Long-time (quiet) follower here- at least 2013 if not before.
I was just sharing your website to a friend, and providing her a list of some of my favorite recipes of your’s and saw this recipe no longer has the 1 sweet caramelized onion (sliced thin) listed like it used to. I double-checked my printed page in my recipe binder I printed in May 2015 and it has it. Definitely love the addition of a caramelized sweet onion to this! Yum!
Thanks for putting these in your weekly meal plan! I had forgot about them. I made these when you first posted them and they are soooo delicious. So simple to put together–I’ll definitely be making them next week!
Might I suggest for a speedier take to use a single folded over tortilla (make 2 for each person) lined up on a greased cookie sheet and oven grilled at a higher temp, flip and they are all ready at the same time, cut with a pizza cutter, decorate with your desired toppings and viola dinner is served.
I have been looking to make mine more tasty so the kids will eat them. BBQ sauce what a fab idea.
These look so delicious! And I’m going to have to look for the avocado spray!
These look terrific! I’ve had success with making quesadillas with one tortilla, folded over the filling, and assembled ahead of time. Then it’s just a matter of cooking when you’re ready.
What a great recipe! I made these last night for my husband and 19-month old and was able to enjoy them myself even while nursing our 3-week old (?? One handed meals!). I made the chicken in the crockpot and threw in some diced peppers and onions so I could call them healthy ? These will definitely be a regular in our rotation. Thank you!