Description
This BBQ chicken quesadilla is the perfect balance of sweet, smoky, and savory flavors packed between crispy, buttery tortillas. Shredded chicken is coated in tangy BBQ sauce, layered with melty cheddar-jack cheese, and folded into a warm tortilla, creating a mouthwatering dish. It’s a quick, versatile recipe that works for lunch, dinner, or even a snack, and can be customized with your favorite toppings and sides.
Ingredients
Scale
- 1 teaspoon olive oil
- ½ cup sliced red onions
- 2 cups cooked chicken breast, shredded into big chunks
- ½ cup BBQ sauce (your choice of flavor)
- 2 tortillas (10-12 inch burrito size)
- 2 tablespoons butter (room temperature)
- 2 cups shredded cheddar-jack cheese
- Optional for serving: cilantro, sour cream, guacamole, salsa, ranch dip
Instructions
- Prepare the Filling
- Heat the Skillet: Add 1 teaspoon of olive oil to a large skillet over medium heat. Once the oil is hot, add the sliced red onions.
- Sauté the Onions: Cook the onions for about 5 minutes, stirring occasionally, until soft and translucent. This brings out the onions’ natural sweetness and enhances the flavor of the filling.
- Add Chicken and BBQ Sauce: Stir in the shredded chicken and BBQ sauce. Mix until the chicken is evenly coated. Remove the skillet from heat.
Note:
- You can use leftover chicken or rotisserie chicken for this step, saving time while still achieving a rich flavor.
- Adjust the amount of BBQ sauce to your taste, depending on how tangy or sweet you prefer your filling.
- Butter the Tortillas
- Spread room temperature butter evenly on one side of each tortilla. This helps create a golden, crispy texture when the quesadillas are cooked.
Note:
- Make sure the butter is at room temperature for easy spreading. Cold butter may tear the tortilla or make it unevenly crispy.
- Assemble the Quesadilla
- Heat a clean skillet over medium heat. Place one tortilla, butter side down, in the skillet.
- Sprinkle ¼ cup of shredded cheese on one half of the tortilla, followed by half of the chicken mixture. Add another ¼ cup of cheese on top.
- Fold the tortilla in half, gently pressing down with a spatula to compact the filling.
Note:
- Keep the cheese layer on both sides of the chicken mixture to help bind everything together as it melts.
- Cook the Quesadilla
- Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has fully melted. Repeat with the remaining tortilla and filling.
Note:
- Cooking over medium heat prevents the tortillas from burning before the cheese melts. Be patient and flip carefully to avoid tearing the tortilla.
- Serve and Garnish
- Slice the quesadilla into wedges and serve immediately. Garnish with fresh cilantro and pair with your favorite toppings such as sour cream, guacamole, salsa, or ranch dip for a complete meal.
Note:
- Let the quesadilla rest for 1-2 minutes before cutting to allow the filling to set, making it easier to slice and serve.
Notes
- Customizations: Feel free to customize the quesadilla by adding vegetables like bell peppers, corn, or spinach to the filling. You can also experiment with different types of cheese such as mozzarella or pepper jack for a unique flavor.
- Gluten-Free Option: If you’re looking for a gluten-free version, substitute flour tortillas with corn tortillas.
- Serving Size: This recipe makes 2 large quesadillas, perfect for 2-4 servings depending on portion size.