Smoky BBQ Chicken Quesadilla
Smoky, cheesy, and packed with flavor, these BBQ chicken quesadillas are an easy weeknight win that takes minimal effort and delivers maximum satisfaction every time.
Print Recipe
Ingredients
For the Quesadillas:
- 2 cups cooked shredded chicken rotisserie works great
- ½ cup BBQ sauce smoky variety preferred
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- ½ red onion thinly sliced
- ½ red bell pepper thinly sliced
- 4 large flour tortillas 10-inch
- 1 tablespoon olive oil or butter
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For Serving:
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Extra BBQ sauce
Instructions
- Make the filling. In a bowl, toss the shredded chicken with the BBQ sauce and smoked paprika until fully coated. Set aside.
- Sauté the veggies. Heat a splash of olive oil in a large skillet over medium heat. Add the red onion and bell pepper and cook for 3–4 minutes until softened. Remove and set aside.
- Assemble the quesadilla. Lay a flour tortilla flat. On one half, layer a handful of both cheeses, a scoop of the BBQ chicken, and a spoonful of the sautéed veggies. Fold the tortilla over to close.
- Cook it up. Wipe your skillet clean and return it to medium heat with a little butter or oil. Place the quesadilla in the pan and cook for 3–4 minutes per side until the outside is golden and crisp and the cheese has melted through. Repeat for remaining quesadillas.
- Slice and serve. Cut each quesadilla into three wedges and serve hot with sour cream, cilantro, and jalapeños on the side.
Servings: 4