BBQ Chicken Quesadillas
Quick and delicious BBQ Chicken Quesadillas, perfect for an easy dinner that satisfies the whole family.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Rotisserie chicken is a shortcut; leftover roasted chicken works beautifully.
- 1 cup BBQ sauce Choose your favorite smoky or sweet BBQ sauce; try a spicy variety for a kick.
- 1.5 cups shredded cheddar cheese Sharp or mild, or a blend with Monterey Jack for extra melt.
- 4 large flour tortillas Whole wheat or gluten-free tortillas are fine for a homemade twist.
- 0.5 cups corn kernels Optional; frozen or canned for sweetness and texture.
- 0.5 cup cilantro, chopped Optional, for freshness.
- 0.5 cup sour cream or Greek yogurt Greek yogurt works as a lighter option.
- 1 tablespoon olive oil or butter For crisping the tortillas.
- to taste Salt and pepper
Instructions
Preparation
- In a medium bowl, toss the shredded chicken with BBQ sauce until every strand is glossy and coated. Add salt and pepper to taste. If you like a saucier filling, add a tablespoon more BBQ sauce.
Cooking
- Heat a large nonstick skillet over medium heat and add a little olive oil or butter.
- Place one tortilla in the hot skillet. Sprinkle a thin layer of cheese across half the tortilla, then spoon about 3/4 cup of the BBQ chicken mixture on top. Add optional onions, corn, and cilantro, then finish with another light layer of cheese.
- Fold the empty half over the filling and press gently with a spatula. Cook 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
- Transfer the cooked quesadilla to a cutting board and let it rest for a minute before slicing into wedges.
Notes
Store leftover quesadilla wedges in an airtight container for up to 3 days. For a vegetarian twist, substitute smoked jackfruit for chicken.