These quick and easy BBQ Chicken Quesadillas use just five simple ingredients for a tasty lunch, after-school snack, or effortless dinner. They’re perfect for using leftover chicken and come together in minutes.
This BBQ Chicken Quesadilla recipe is fast, satisfying, and uses only five main ingredients. It’s ideal for a quick lunch, a simple snack, or a busy weeknight meal when you want something comforting without the fuss.
Tender chicken tossed in tangy barbecue sauce pairs with melty cheese between warm tortillas for a flavor-packed quesadilla the whole family will enjoy. Leftover rotisserie chicken works especially well and keeps prep time to a minimum.
I make quesadillas often for lunch when I’m working from home — they’re quick and customizable. Adding barbecue sauce gives a fun, savory twist that’s always a hit.
Ingredients Needed
Using rotisserie chicken or leftover slow-cooked BBQ chicken saves time and adds great flavor. If you don’t have cooked chicken on hand, pick up a rotisserie chicken from the store — it makes this recipe effortless.
- Rotisserie chicken — shredded, chopped, or finely diced; a great way to use leftover cooked chicken breast or thighs.
- Shredded cheddar, Monterey Jack, or taco cheese blend
- Your favorite barbecue sauce
- Olive oil or butter
- Soft flour tortillas
For Each Quesadilla
- 1/3 cup cooked chicken, cut into small pieces
- 2 tablespoons shredded cheese
- 2 tablespoons barbecue sauce
- A small amount of olive oil or butter
For Serving
- Sour cream or ranch dressing
- Fresh chives, green onions, or cilantro
- Extra BBQ sauce for dipping
- Diced jalapeño peppers (optional)
Equipment Needed
- Frying pan, large skillet, or griddle
- Spatula
- Cutting board and a sharp knife or pizza cutter
How to Make Them
Start by cutting the rotisserie chicken into small pieces. You can mix cheese varieties if you like — cheddar and Monterey Jack melt nicely.
Brush a little olive oil or melted butter on one side of a tortilla. Place the tortilla oil/butter-side down on a flat surface. Spread one tablespoon of barbecue sauce over half the tortilla, then add about 1/3 cup of chicken, another tablespoon of barbecue sauce, and two tablespoons of shredded cheese on top of the chicken. Fold the tortilla in half.
Repeat with remaining tortillas and ingredients. I often prepare several and stack them before cooking.
Recipe tip: When you have just a few quesadillas left to assemble, preheat the skillet over medium heat. This keeps the cooking quick and prevents earlier quesadillas from cooling while you finish assembling the rest.
Cook each quesadilla 2–3 minutes per side until golden and crisp. Flip carefully with a spatula. If the cheese needs extra time to melt, cover the pan briefly with a lid.
Serve hot, garnished with chives or cilantro and a side of sour cream or ranch. Add fresh vegetables or a simple side salad to round out the meal.
Frequently Asked Questions
Reheat in an air fryer or oven to keep the exterior crispy while melting the cheese. Alternatively, place the quesadilla in a skillet with a lid for a few minutes to warm through, then remove the lid to crisp the outside. You can microwave briefly to melt the cheese, then finish in a pan for crispness.
Cheddar, Monterey Jack, or a taco cheese blend work well. Freshly shredded cheese from a block usually melts better than pre-shredded varieties, which can contain anti-caking agents.
How to Store Leftovers
Store cooled quesadillas in an airtight container in the refrigerator. Reheat in an oven, air fryer, or skillet for best texture.
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What to Serve with BBQ Chicken Quesadillas
These quesadillas are great on their own, but pair well with chips and salsa, pico de gallo, refried or black beans, baked fries, or a crisp salad.
- Mango avocado salsa
- Fresh homemade salsa
- Cherry tomato salsa
- Baked French fries
- Taco salad
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BBQ Chicken Quesadillas
Author: Jeannie Z
Servings: 4
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Ingredients
- 1 rotisserie chicken, cut into small pieces
- 2 cups shredded cheddar, Monterey Jack, or taco cheese
- 1 1/2 cups barbecue sauce
- 1/4 cup olive oil
- 1 package soft tortillas
For each quesadilla
- 1/3 cup cooked chicken, cut into small pieces
- 1 tortilla
- 1/4 cup shredded cheese
- 2 tablespoons barbecue sauce
- 1 teaspoon olive oil
Instructions
- Cut the rotisserie chicken into small pieces and mix cheeses if using more than one type.
- Heat a skillet over medium heat.
- Brush a small amount of olive oil on one side of each tortilla.
- Place the tortilla oil-side down, spread one tablespoon of barbecue sauce on half the tortilla, add 1/3 cup chicken, another tablespoon of sauce, and two tablespoons of cheese. Fold the tortilla in half and place it in the skillet.
- Cook 2–3 minutes per side until lightly browned and crisp. Repeat with remaining tortillas.
- Serve warm with chives and sour cream or your preferred dipping sauce.
Notes
Store quesadillas in an airtight container in the refrigerator and reheat in an oven, air fryer, or skillet for best texture.
Nutrition
Serving: 1 quesadilla — Calories: 349 kcal | Carbohydrates: 30 g | Protein: 21 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 57 mg | Sodium: 792 mg | Potassium: 247 mg | Fiber: 1 g | Sugar: 13 g | Calcium: 202 mg | Iron: 2 mg