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Quesadillas have long been a beloved staple in Mexican cuisine, celebrated for their versatility and the ease with which they can be customized to suit various tastes. Whether filled with cheese, vegetables, or meats, these delectable tortillas are perfect for casual gatherings, weeknight dinners, or even as a quick snack. Among the myriad of quesadilla varieties, BBQ chicken quesadillas stand out for their smoky, tangy flavor profile that takes this classic dish to a whole new level.

Cheesy BBQ Chicken Quesadillas

Discover the ultimate comfort food with these Cheesy BBQ Chicken Quesadillas! This easy recipe combines shredded chicken, smoky BBQ sauce, and a blend of melty cheeses tucked inside crispy tortillas. Perfect for using up leftovers or rotisserie chicken, these quesadillas are a hit with the whole family. Customize with fresh veggies and your favorite toppings for a delicious meal anytime. Your taste buds will thank you for this tasty treat!
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Ingredients
  

2 cups cooked chicken, shredded (grilled or a store-bought rotisserie chicken)

1 cup BBQ sauce (use your favorite brand for best flavor)

2 cups shredded cheese (choose a combination of cheddar, mozzarella, or a cheese blend)

4 large flour tortillas

1 medium red onion, thinly sliced

1 cup corn (can be fresh, canned, or frozen)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prepare the Chicken Mixture: In a medium-sized mixing bowl, combine the shredded chicken with BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Use a fork or spoon to mix thoroughly, ensuring all the chicken is evenly coated in the barbecue sauce.

    Sauté the Onions: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the thinly sliced red onion. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and have started to caramelize. If you are using fresh corn, stir it in at this point and continue cooking for an additional 2-3 minutes until it is warmed through.

      Combine Ingredients: Add the BBQ chicken mixture and corn to the skillet with the sautéed onions. Stir all ingredients together, allowing them to cook for another 2-3 minutes, just until heated through. Then, remove the skillet from heat.

        Assemble the Quesadillas: On a clean, flat surface, lay out one tortilla. Sprinkle approximately ½ cup of shredded cheese evenly over one half of the tortilla. Spoon a generous amount of the prepared BBQ chicken mixture on top of the cheese, and then add another ½ cup of cheese over the chicken. Carefully fold the tortilla in half, creating a half-moon shape.

          Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Once hot, carefully place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat this process with the remaining tortillas.

            Slice and Serve: Once cooked, remove the quesadillas from the skillet and let them cool for about a minute before cutting. Use a sharp knife or pizza cutter to slice each quesadilla into wedges. Garnish with chopped cilantro and serve with dollops of sour cream and salsa on the side for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                Presentation Tips: Arrange the quesadilla wedges on a serving platter in a fan shape, drizzle a bit of BBQ sauce on top for an extra touch, and sprinkle additional cilantro for a vibrant look.