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BBQ chicken quesadillas are my top pick for a quick dinner when weekdays get busy and we're all hungry for something packed with gooey cheese. That tangy-sweet barbecue sauce mixed with cheddar and crisp tortillas? Total comfort food with a fun twist.
One scorching night last summer, I grabbed leftover rotisserie chicken and some forgotten BBQ sauce to throw these together. They vanished off the plate in no time and now they're a staple for movie nights at home.
Tasty Ingredients
- Sharp cheddar cheese: Grate fresh cheddar because it melts best and brings loads of flavor
- Sour cream: Go for full-fat sour cream for a creamier dip
- Salsa: A spoonful of salsa gives every slice a zippy kick
- BBQ sauce: Any smoky, tangy style works—even homemade if you like
- Flour tortillas: Pick thicker tortillas so they crisp up and don’t break
- Shredded chicken: Rotisserie makes this fast, but cooked leftovers are perfect too
Simple Step-by-Step
- Serve:
- Cut the quesadilla into slices and eat right away with salsa and sour cream for dipping
- Rest and Slice:
- Set the quesadilla on a cutting board for a minute—this makes slicing easy and keeps all that cheese inside
- Flip and Finish Cooking:
- Gently turn it over and brown the other side for a couple minutes so the cheese melts fully
- Cook the First Side:
- Let it cook until you see golden spots and the tortilla is crisp, two to three minutes does the trick
- Fold and Press:
- Bend the empty part of the tortilla over the filling and gently press with a spatula to seal things in
- Finish with Cheese:
- Sprinkle cheddar on top before folding—it helps the halves stick
- Add the Chicken Mixture:
- Layer BBQ chicken evenly over cheddar so the quesadilla won't burst open
- Layer the Cheese:
- Generously cover half a warmed tortilla in cheese but don’t go all the way to the edge
- Warm the Tortilla:
- Put a tortilla in the skillet and let it go for about thirty seconds to make it soft
- Heat the Skillet:
- Put a large pan over medium-low, ready when water sizzles on it
- Toss with BBQ Sauce:
- Mix chicken and BBQ sauce in a bowl—coating each piece lightly is perfect
- Shred the Chicken:
- Pull apart cooked chicken with forks or just use your hands for faster work
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Leftover Smarts
These are best hot, but if you have extras, just wrap and chill for a couple days. For crispy results, warm them slowly in a pan. Oven heat works for bigger batches. Skip the microwave to keep them crisp.
Switch-Ups
Swap in Monterey Jack or a Mexican shredded blend for a creamier vibe
If you want some heat, try buffalo or chipotle sauce instead of BBQ
Gluten-free tortillas work great if you need them
Smart Serving Ideas
A crunchy green salad or easy slaw goes awesome on the side
Scoop up some guac or toss on avocado slices for creamy balance
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Go for corn on the cob or throw some veggies on the grill to make it feel like a backyard get-together
Background and Traditions
This dish is rooted in Mexican eats where cheesy tortillas shine. BBQ chicken throws in a Southern U.S. flavor twist—so it’s pure Tex-Mex fusion that shows off just how comfy and delicious American food mashups can be
Common Recipe Questions
- → Can I use rotisserie chicken?
Totally! Using rotisserie chicken is a time-saver. Just pull it apart and move on to the next step.
- → What type of cheese works best?
Sharp cheddar brings a punchy taste and melts smoothly. If you want, try Monterey Jack or any shredded mix you like.
- → How do I keep quesadillas crispy?
Keep the heat at medium-low and don’t overstuff. Give them a minute to set before cutting so you get that crunch.
- → Can I prepare ahead of time?
Make the chicken mix early. Build and cook your quesadillas right before eating so they’re still crisp.
- → What sides pair well with this dish?
Salsa is a go-to. Add guac, a fresh salad, or some corn off the grill to finish things off.