Go Back
Delightful and bursting with flavor, Crispy BBQ Chicken Quesadillas are a culinary marvel that seamlessly blends savory chicken, tangy BBQ sauce, and gooey cheese, all enveloped in a perfectly crispy tortilla. This dish is not just a meal; it's an experience—a fusion of textures and tastes that can easily elevate any dining occasion. Whether you're in search of a quick weeknight dinner, a satisfying appetizer for a gathering, or simply a fun twist on traditional quesadillas, this recipe is poised to impress.

Crispy BBQ Chicken Quesadillas

Discover the deliciousness of Crispy BBQ Chicken Quesadillas, a perfect blend of tender shredded chicken, tangy BBQ sauce, and gooey cheese nestled in a golden, crispy tortilla. This easy recipe is ideal for a quick weeknight dinner or a crowd-pleasing appetizer. With customizable ingredients and vibrant vegetables, these quesadillas are not only satisfying but also a fun twist on a classic dish. Gather your ingredients and enjoy a flavorful culinary experience today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup BBQ sauce (your favorite brand)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

4 large flour tortillas

1 medium red onion, thinly sliced

1 small green bell pepper, thinly sliced

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Jalapeño slices (optional, for heat)

Instructions
 

Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken with the BBQ sauce. Toss until the chicken is well-coated. Set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the sliced red onion and green bell pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and slightly caramelized. Season with salt and pepper to taste. Remove from the skillet and set aside.

      Assemble the Quesadillas: On a flat surface, lay out one flour tortilla. On one half of the tortilla, layer a generous portion (about 1/2 cup) of the chicken mixture, followed by a mix of cheddar and mozzarella cheeses (about 1/2 cup). Add a portion of the sautéed vegetables and fold the tortilla over to create a half-moon shape. Repeat this step for the remaining tortillas.

        Cook the Quesadillas: Wipe out the skillet used for the vegetables and place it back on medium heat. Lightly grease it with olive oil. Carefully place one assembled quesadilla in the skillet; cook for 3-4 minutes on one side, until golden brown and crispy. Gently flip and cook the other side for another 3-4 minutes, adding more oil if necessary.

          Finish Cooking: Once both sides are crispy and the cheese is melted, remove the quesadilla from the skillet and let it cool for a minute. Repeat the cooking process with the remaining quesadillas.

            Slice and Serve: Cut each quesadilla into wedges and arrange them on a plate. Garnish with fresh cilantro and serve with sour cream and jalapeño slices on the side for added flavor.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4