BBQ Chicken Quesadillas

5 from 1 vote

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These BBQ chicken quesadillas are everything you want in a fast, crowd-pleasing dinner: crispy tortillas, tender chicken tossed in barbecue sauce, and plenty of melted cheese holding it all together. They come together quickly — especially if you’re using leftover or rotisserie chicken — and are just as welcome for a casual weeknight dinner as they are for game day or a relaxed weekend lunch.

BBQ chicken quesadillas on yellow plate.

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 with cheddar, or any shredded and/or crumbled cheese that matches up nicely with the barbecue flavors.

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!

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BBQ chicken quesadillas on plate with spoons of barbecue sauce and sour cream.

The Best BBQ 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.

Ingredients

  • Shredded chicken – This is a great recipe for rotisserie chicken or any leftover shredded chicken, as long as the original seasonings will pair well with the barbecue flavor.
  • Scallions
  • BBQ sauceHomemade barbecue sauce is easy to make, but your favorite store-bought brand works too.
  • Flour tortillas
  • Shredded cheese – A Mexican blend of shredded cheese is perfect for these quesadillas, though you can also use a combination of cheddar with Monterey Jack or Pepper Jack.
  • Sour cream and salsa – Serve the quesadillas with bowls of either, along with extra barbecue sauce, and let everyone top their quesadillas exactly how they want.

How to Make BBQ Chicken 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.

  1. Make the filling: Toss the shredded chicken, scallions, and the barbecue sauce together.
  2. Cook the quesadillas: 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.
Cooking chicken and cheese quesadillas in cast-iron pan on stove.
  1. Serve: Slice and serve with barbecue sauce, salsa, and sour cream, as desired.
BBQ Chicken Quesadillas arranged on a yellow plate near barbecue sauce, sour cream, and other toppings.

What to Serve With BBQ Chicken Quesadillas

Serve them sliced into wedges with sour cream, guacamole, or a simple salad on the side, and let everyone help themselves. It’s one of those recipes that feels fun and indulgent, but is easy enough to make any night of the week.

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5 from 1 vote

BBQ Chicken Quesadillas

These BBQ chicken quesadillas are everything you want in a fast, crowd-pleasing dinner: crispy tortillas, tender chicken tossed in barbecue sauce, and plenty of melted cheese holding it all together. They come together quickly — especially if you’re using leftover or rotisserie chicken — and are just as welcome for a casual weeknight dinner as they are for game day or a relaxed weekend lunch.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 People
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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 (8-inch) flour tortillas
  • 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 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 it sit for a minute before you slice it into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with barbecue sauce, salsa, and sour cream, as desired.

Notes

Leftovers and Storage

Leftover quesadillas can be stored in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven for 5 minutes, or in the microwave (but know they will get a little soggy).

Nutrition

Calories: 758kcal, Carbohydrates: 48g, Protein: 51g, Fat: 39g, Saturated Fat: 20g, Cholesterol: 169mg, Sodium: 1445mg, Potassium: 521mg, Fiber: 2g, Sugar: 16g, Vitamin A: 926IU, Vitamin C: 3mg, Calcium: 651mg, Iron: 4mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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