Jump to Recipe Print Recipe

BBQ Chicken Quesadillas are simple and oh-so satisfying. This gluten-free dinner recipe is easy, cheesy and able to be prepped ahead of time too!

Photo of BBQ Chicken Quesadillas.

Hey-O, I hope you had a wonderful Labor Day weekend! It rained nonstop here but I wasn’t complaining. We went for a few long drives, slow cooked Sausage and Peppers, drank a little wine (obsessed with Joel Gott Sauvignon Blanc at the moment!) watched football, made pancakes, and I got caught up on bills and odds and ends. Dang, when I type it all out, it was even better then I remember – definitely feeling organized, refreshed, and ready for the short week ahead. What did you do?

Another item I crossed off my list was meal planning for the week. I remember after Cameron was born I went into super psycho planning mode when it came to our weekly menus, and although my motivation eventually dwindled, it’s back in full force now that Gwen is here. If it was hard getting dinner on the table with two kids, it’s nearly impossible with three if I don’t have a plan. What is it they say – if you fail to plan, you plan to fail? Or something quasi motivating like that?

Anyway, I’ve been devoting just 15 minutes at the tail end of every week to plan out dinners for the following week, then shopping for the ingredients on either Saturday or Sunday. Let me just tell you that IT’S WORKING. I hardly knew what to do with myself last week as I only went to the grocery store once. ONCE! That’s unheard of! And since I have a plan for everything I buy, my fridge and cupboards are satisfyingly bare by the end of the week, ready to be replenished on the weekend.

In addition to planning 4-5 dinners a week (we have pizza every Friday and eat out/order take out at least once a week – usually Saturday) I’ve been trying to prep meals or meal components ahead of time too. I definitely don’t go crazy but chopping/placing all the ingredients for the following day’s crock pot meal in the crock then placing in the fridge so I can pop in the dock and push “on” the next day, or making batches of breakfast bars so mornings are less chaotic, are some of the things I’ve been pushing myself to do and it’s really made a difference in my stress levels surrounding meal times.

By the way, do any other SAH/WAHMs feel like they spend 80% of their day prepping, serving, and cleaning up from meals? Good grief!

Anyway, one meal I’ve had success prepping in advance is BBQ Chicken Quesadillas. These crispy, cheesy, smokey-sweet quesadillas have been a family favorite for years and years – I actually shared the recipe back in 2010 (!) – and it’s high time I highlighted these delightful ‘dillas on IGE again. Prep shredded chicken and cheese (or just buy pre-shredded cheese,) up to a few days ahead of time then combine, sizzle and serve when it’s time to eat!

Photo of crispy BBQ Chicken Quesadillas

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 gooey, this is a meal I turn to anytime I need to eat my feelings or want something quick and hearty to feed the fam (I use vegan cheddar cheese for L’s quesadillas.) If you prep the components ahead of time, the dish comes together in like, 10 minutes too. Perfect for those crazy nights when you’ve got 30 minutes to eat before running everyone off to their extracurricular activities or digging into homework.

Ready to cook?

Photo of sliced BBQ Chicken Quesadillas

Start by cooking and shredding 2 large chicken breasts (about 1 – 1-1/4lb precooked 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 or rotisserie chicken works really well too! I seasoned chicken with homemade seasoned salt then sauteed, but you can season yours with whatever you want.

Next, consult your arsenal of gluten-free tortillas. Although I don’t love the ingredient list on Mission Gluten-Free Tortillas, they sure do make for awesome lunch time wraps, and get super crispy when used for quesadillas, so I buy them weekly. I also adore Siete brand tortillas which have just five ingredients including water. Woo! They’re a bit pricey though so I usually buy as an occasional treat.

Whichever tortillas you end up going with, heat a large 12″ 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 1/4 of the shredded BBQ chicken, and another layer of shredded cheese.

This is the nonstick spray I’ve been using lately – it’s from Costco and the only ingredient is avocado oil. No propellents or anything – love it!

Place another tortilla on top then cook until the bottom tortillas 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. That’s all she wrote!

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 (or ranch – MMM RANCH.) I hope you love this mouthwatering and easy weeknight dinner recipe! Enjoy!

Overhead photo of BBQ Chicken Quesadillas

BBQ Chicken Quesadillas


BBQ Chicken Quesadillas are simple, satisfying, and on the table in a snap! This gluten-free dinner recipe is easy, cheesy and easy to prep ahead of time.


serves 4

  • 8 gluten-free tortillas (I like Mission or Siete brands)
  • 2 large chicken breasts (1 - 1-1/4lb pre-cooked), cooked and shredded
  • 8oz sharp cheddar cheese, shredded
  • gluten-free BBQ sauce


  1. Mix shredded chicken with BBQ sauce in a bowl then set aside.
  2. Heat a large, 12" 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. Saute until bottom tortilla is golden brown then flip and saute 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.
  3. Slice quesadillas with a pizza cutter then serve with extra BBQ sauce for dipping.


  • 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.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Photo collage of BBQ Chicken Quesadillas