BBQ Chicken Quesadillas with Cheddar

Why You’ll Love This Recipe

I love how fast and versatile this recipe is. It uses just a handful of ingredients and delivers bold flavor with very little prep. The crispy exterior and cheesy, smoky interior make each bite completely satisfying. It’s easy to scale up for a group or tweak with what I have on hand. And best of all—it’s ready in 30 minutes or less.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups shredded cooked chicken

• 1½ cups BBQ sauce

• 6 (8-inch) flour tortillas

• 2 cups shredded cheddar cheese

Directions

1. In a mixing bowl, I combine the shredded chicken with the BBQ sauce, stirring until the chicken is fully coated.

2. I heat a clean skillet over low to medium heat and place one tortilla in the pan.

3. I sprinkle a layer of cheddar cheese on half of the tortilla, then add a generous scoop of the BBQ chicken mixture. I top it with a bit more cheese for extra meltiness.

4. I fold the tortilla over to form a half-moon and press down gently with a spatula.

5. I cook each side until golden brown and crispy, flipping carefully once the cheese starts to melt—usually about 2–3 minutes per side.

6. I remove the quesadilla from the pan, let it rest for a minute, then slice and serve.

7. I repeat with the remaining tortillas until all the filling is used.

Servings and timing

This recipe makes 4 servings (about 6 quesadillas total).

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Variations

• Add veggies: I sometimes throw in thinly sliced red onions or bell peppers for added crunch and flavor.

• Spicy twist: A dash of hot sauce or sliced jalapeños brings the heat.

• Cheese mix: I mix cheddar with Monterey Jack or pepper jack for a creamier, more dynamic flavor.

• Fresh toppings: I serve them with sour cream, chopped cilantro, or a drizzle of ranch dressing.

• Grill it: These also cook beautifully on a griddle or indoor grill press for crispier edges.

Storage/Reheating

Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes on each side to keep the tortilla crispy. The microwave works too, but the tortilla may soften. For best results, I reheat uncovered in a toaster oven.

FAQs

Can I use store-bought rotisserie chicken?

Yes, I often use rotisserie chicken for convenience. It’s flavorful and shreds easily, making this dish even faster to prepare.

What kind of BBQ sauce works best?

I like using a smoky or slightly sweet BBQ sauce, but any style works depending on your taste. I’ve used hickory, honey BBQ, and even spicy chipotle versions—all delicious.

Can I make these quesadillas ahead of time?

You can prep the chicken mixture ahead and store it in the fridge. I recommend assembling and cooking the quesadillas fresh for the best texture, but they also reheat well.

Are these freezer-friendly?

Yes. I let them cool completely, wrap tightly in foil or plastic wrap, and freeze. I reheat in a skillet or oven until warmed through and crispy again.

What sides go well with BBQ chicken quesadillas?

I serve them with coleslaw, corn salad, or a simple green salad. They’re also great with tortilla chips and salsa or guacamole.

Conclusion

These BBQ Chicken Quesadillas with Cheddar are a quick and delicious way to turn simple ingredients into a cheesy, crave-worthy meal. With bold BBQ flavor, melty cheese, and crispy tortillas, they hit all the right notes for a weeknight dinner or weekend snack. Once I made these, they became a permanent part of my recipe rotation—and I know they will for you too.