Barbecued Chicken Quesadillas
on Jun 15, 2020, Updated Jun 18, 2025
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These come together so quickly, expesically if you use a rotisserie chicken and bottled BBQ sauce!
These quesadillas are an excellent use for leftover barbecued chicken or leftover BBQ sauce – and should you have both in the fridge? You are halfway there.
You can use either simply cooked chicken (try Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken) or rotisserie chicken. As for the cheese, I used a Mexican blend here, but you might choose a blend of fontina or Havarti and cheddar, or any shredded and/or crumbled cheese that matches up nicely with the barbecue flavors.
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And speaking of that – any barbecue sauce you like is fair game, again store-bought or homemade. We’re just trying to get quesadillas on the table!
How to Make BBQ Quesadillas
My favorite way to make quesadillas is in a pan with a tiny bit of butter or olive oil. But you can also broil or grill these quesadillas, both excellent options.
- Toss the chicken, scallions and the barbecue sauce together.
- Assemble the quesadillas in the pan. Cook, uncovered, until all of the cheese is melted and the tortillas are browned, 2 to 3 minutes on each side.
- Slice and serve with barbecue sauce, salsa and sour cream, as desired.
The Best Barbecued Chicken Quesadillas: This is 100% worth saving some leftover cooked (or rotisserie!) chicken to make – so easy, super kid-friendly, and you can use bottled sauce and have them ready in minutes.
What to Serve with Barbecued Chicken Quesadillas:
- Light Green Crunchy Salad
- Mexican Avocado, Corn and Three Bean Salad
- Sautéed Corn and Zucchini in Lemony Browned Butter
- Spicy Cole Slaw
- Asian Kohlrabi and Apple Slaw
More Chicken Quesadilla Recipes:
- Easiest Baked Chicken Quesadillas
- Chicken, Onion, and Mushroom Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Overstuffed Chicken and Vegetable Quesadillas
- Spinach, Mushroom and Chicken Quesadillas
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Barbecued Chicken Quesadillas
Ingredients
- 3 cups shredded chicken rotisserie or simply cooked is fine
- ½ cup chopped scallions white and green parts
- ½ cup barbecue sauce homemade or store-bought
- 4 teaspoons unsalted butter divided
- 8 flour tortillas 8-inch
- 3 cups shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack (12 ounces)
To Serve (Optional)
- Extra barbecue sauce
- Sour cream
- Salsa
Instructions
- Place the chicken, scallions and the barbecue sauce in a medium bowl and toss so that the chicken is nicely coated with the sauce.
- Heat a large skillet over medium high heat and add a half teaspoon of butter (or see above for grilling instructions). Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the chicken mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with barbecue sauce, salsa and sour cream, as desired.
