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BBQ Chicken Quesadilla Crispy and Flavorful Delight

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- 2 cups cooked chicken, shredded - 1 cup BBQ sauce - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 4 large flour tortillas - 1 small red onion, thinly sliced - 1 bell pepper (any color), thinly sliced - 2 tablespoons olive oil - 1 tablespoon fresh cilantro, chopped (for garnish) To make BBQ chicken quesadillas, gather these main items. The shredded chicken gives a great base. The BBQ sauce adds a sweet and tangy flavor. Cheese makes everything creamy and gooey. Flour tortillas hold all the tasty bits together. - Jalapeño slices (optional, for added spice) - Sour cream (for serving) If you like some heat, add jalapeños. They bring a nice kick. Sour cream works well as a cool dip. It balances the bold flavors in the quesadilla. For BBQ sauce, I suggest using Sweet Baby Ray's or Kansas City BBQ Sauce. They add rich flavor to your quesadilla. For cheese, brands like Tillamook or Kraft offer great quality. Their cheddar and mozzarella melt nicely. Using high-quality ingredients makes a big difference in taste. {{ingredient_image_1}} Start by shredding 2 cups of cooked chicken. Place the chicken in a bowl. Add 1 cup of BBQ sauce to the chicken. Mix well until the chicken is coated. Set this aside for later. Heat 2 tablespoons of olive oil in a skillet. Use medium heat for best results. Thinly slice 1 small red onion and 1 bell pepper. Add the sliced onion and bell pepper to the skillet. Sauté them for about 3-4 minutes. You want them to soften but not brown. Once done, remove them from the skillet and set aside. Place one large flour tortilla in the same skillet. Spread half of the BBQ chicken mixture on one side. Add the sautéed onions and bell peppers on top. Then, sprinkle half of the shredded cheddar and mozzarella cheese over this. Fold the tortilla in half. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook the other side for another 2-3 minutes. You want it crispy and the cheese melted. Remove it from the skillet and let it rest for a minute. Slice into wedges. Repeat with the remaining tortillas and filling. Top with fresh cilantro and serve with sour cream. Add jalapeño slices if you like some heat. To get that perfect crunch, use a good amount of cheese. Cheese helps hold the quesadilla together. It also adds a crispy texture when cooked. Don't rush the cooking time; let each side cook until golden brown. Press down lightly with a spatula while cooking. This helps the edges crisp up nicely. I recommend using a skillet for this recipe. A non-stick skillet works best for easy flipping. A griddle can also work, especially for making multiple quesadillas at once. Just keep the heat low to avoid burning. Both methods will give you that crispy outside and melty inside. Store leftover quesadillas in an airtight container. They last for about three days in the fridge. To reheat, use a skillet over medium heat. This keeps the crunch. You can also microwave them, but they may get soft. If you use the microwave, place a paper towel on top to absorb moisture. Pro Tips Use Leftover Chicken: Using leftover rotisserie chicken makes this recipe quick and hassle-free. Customize Your Veggies: Feel free to add other vegetables like mushrooms or spinach for extra flavor and nutrition. Perfectly Crispy Quesadilla: Make sure your skillet is hot enough before adding the quesadilla to achieve that golden, crispy texture. Experiment with Cheese: Mix different cheeses like pepper jack for added spice or gouda for a smoky flavor. {{image_2}} You can swap chicken with veggies for a tasty vegetarian twist. Use black beans or mushrooms as your base. Add some corn and zucchini for more flavor. Mix in BBQ sauce to keep that smoky taste alive. This option is great for meatless meals, and it still feels hearty. Feel free to mix up the cheeses for extra flavor. Try pepper jack for a kick or gouda for a smoky touch. If you want a protein boost, add cooked shrimp or pulled pork. Each choice gives a new layer of flavor and fun. Experiment with what you love! Want some heat? Add jalapeños to the filling. You can also use spicy BBQ sauce. If you like it even hotter, sprinkle in some crushed red pepper flakes. This will take your quesadilla to a new level. Enjoy the extra zing and flavor! To store your BBQ chicken quesadilla, first, let it cool to room temperature. Place leftovers in an airtight container. This keeps the quesadilla fresh and safe. Store it in the fridge for up to three days. For best taste, eat it sooner rather than later. You can freeze BBQ chicken quesadillas for up to three months. Wrap each quesadilla tightly in plastic wrap. Then, place them in a freezer bag. To thaw, move the quesadilla to the fridge overnight. When ready, heat it in a skillet until hot and crispy. In the fridge, your quesadillas will stay fresh for about three days. If frozen, they can last for up to three months. Always check for signs of spoilage before eating. Enjoy your delicious BBQ chicken quesadillas while they are fresh! The best BBQ sauce for quesadillas is a blend that is rich and tangy. I love using a sauce that has a balance of sweet and smoky flavors. Look for options that have a nice thickness. This helps keep the quesadilla from getting soggy. Local brands often have unique flavors too, so don’t hesitate to try them. Yes, you can use corn tortillas! Corn tortillas add a nice crunch and flavor. They are also gluten-free, which is great for some people. Just note that they may break more easily when folding. Make sure to warm them first to soften them up a bit. This way, they won't crack as much. You can prep BBQ chicken quesadillas ahead of time easily. Start by cooking the chicken and mixing it with BBQ sauce. Then, store this mixture in the fridge. You can also slice the veggies and keep them ready. When you’re ready to eat, just assemble and cook. This saves time and makes for a quick meal! This blog post covered making delicious BBQ chicken quesadillas. We discussed key ingredients and tasty options. You learned step-by-step how to make them, cook veggies, and assemble everything. I shared tips for that perfect crunch and the best ways to cook. I also provided fun variations to try, plus how to store leftovers for later. By following these tips and ideas, your quesadillas can impress anyone. Enjoy experimenting with flavors and techniques to find your favorite!

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Craving a quick meal full of flavor? Let’s make a BBQ Chicken Quesadilla! This dish is crispy, cheesy, and perfect for any time. I’ll guide you through the simple steps, tasty variations, and even some helpful tips to make it the best you’ve ever had. Ready to impress your friends and family? Let’s dive into making a BBQ Chicken Quesadilla that’s sure to delight!

Why I Love This Recipe

  1. Quick and Easy: This BBQ Chicken Quesadilla is perfect for busy weeknights, taking only 25 minutes from start to finish.
  2. Flavor Packed: The combination of BBQ sauce, cheeses, and sautéed veggies creates a rich and satisfying flavor profile.
  3. Customizable: You can easily modify this recipe by adding your favorite ingredients or adjusting the spice level.
  4. Great for Sharing: This recipe makes 4 servings, making it an ideal dish for family meals or gatherings with friends.

Ingredients

List of main ingredients

– 2 cups cooked chicken, shredded

– 1 cup BBQ sauce

– 1 cup shredded cheddar cheese

– 1 cup shredded mozzarella cheese

– 4 large flour tortillas

– 1 small red onion, thinly sliced

– 1 bell pepper (any color), thinly sliced

– 2 tablespoons olive oil

– 1 tablespoon fresh cilantro, chopped (for garnish)

To make BBQ chicken quesadillas, gather these main items. The shredded chicken gives a great base. The BBQ sauce adds a sweet and tangy flavor. Cheese makes everything creamy and gooey. Flour tortillas hold all the tasty bits together.

Optional ingredients for added flavor

– Jalapeño slices (optional, for added spice)

– Sour cream (for serving)

If you like some heat, add jalapeños. They bring a nice kick. Sour cream works well as a cool dip. It balances the bold flavors in the quesadilla.

Recommended brands or products

For BBQ sauce, I suggest using Sweet Baby Ray’s or Kansas City BBQ Sauce. They add rich flavor to your quesadilla. For cheese, brands like Tillamook or Kraft offer great quality. Their cheddar and mozzarella melt nicely. Using high-quality ingredients makes a big difference in taste.

Step-by-Step Instructions

Preparation of BBQ chicken

Start by shredding 2 cups of cooked chicken. Place the chicken in a bowl. Add 1 cup of BBQ sauce to the chicken. Mix well until the chicken is coated. Set this aside for later.

Cooking sautéed vegetables

Heat 2 tablespoons of olive oil in a skillet. Use medium heat for best results. Thinly slice 1 small red onion and 1 bell pepper. Add the sliced onion and bell pepper to the skillet. Sauté them for about 3-4 minutes. You want them to soften but not brown. Once done, remove them from the skillet and set aside.

Assembling and cooking the quesadilla

Place one large flour tortilla in the same skillet. Spread half of the BBQ chicken mixture on one side. Add the sautéed onions and bell peppers on top. Then, sprinkle half of the shredded cheddar and mozzarella cheese over this. Fold the tortilla in half. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook the other side for another 2-3 minutes. You want it crispy and the cheese melted. Remove it from the skillet and let it rest for a minute. Slice into wedges. Repeat with the remaining tortillas and filling. Top with fresh cilantro and serve with sour cream. Add jalapeño slices if you like some heat.

Tips & Tricks

How to achieve the perfect crunch

To get that perfect crunch, use a good amount of cheese. Cheese helps hold the quesadilla together. It also adds a crispy texture when cooked. Don’t rush the cooking time; let each side cook until golden brown. Press down lightly with a spatula while cooking. This helps the edges crisp up nicely.

Recommended cooking methods (griddle vs skillet)

I recommend using a skillet for this recipe. A non-stick skillet works best for easy flipping. A griddle can also work, especially for making multiple quesadillas at once. Just keep the heat low to avoid burning. Both methods will give you that crispy outside and melty inside.

Best practices for storing and reheating

Store leftover quesadillas in an airtight container. They last for about three days in the fridge. To reheat, use a skillet over medium heat. This keeps the crunch. You can also microwave them, but they may get soft. If you use the microwave, place a paper towel on top to absorb moisture.

Pro Tips

  1. Use Leftover Chicken: Using leftover rotisserie chicken makes this recipe quick and hassle-free.
  2. Customize Your Veggies: Feel free to add other vegetables like mushrooms or spinach for extra flavor and nutrition.
  3. Perfectly Crispy Quesadilla: Make sure your skillet is hot enough before adding the quesadilla to achieve that golden, crispy texture.
  4. Experiment with Cheese: Mix different cheeses like pepper jack for added spice or gouda for a smoky flavor.

Variations

Vegetarian BBQ chicken quesadilla options

You can swap chicken with veggies for a tasty vegetarian twist. Use black beans or mushrooms as your base. Add some corn and zucchini for more flavor. Mix in BBQ sauce to keep that smoky taste alive. This option is great for meatless meals, and it still feels hearty.

Using different cheeses or proteins

Feel free to mix up the cheeses for extra flavor. Try pepper jack for a kick or gouda for a smoky touch. If you want a protein boost, add cooked shrimp or pulled pork. Each choice gives a new layer of flavor and fun. Experiment with what you love!

Spicy BBQ chicken quesadilla ideas

Want some heat? Add jalapeños to the filling. You can also use spicy BBQ sauce. If you like it even hotter, sprinkle in some crushed red pepper flakes. This will take your quesadilla to a new level. Enjoy the extra zing and flavor!

Storage Info

How to store leftovers

To store your BBQ chicken quesadilla, first, let it cool to room temperature. Place leftovers in an airtight container. This keeps the quesadilla fresh and safe. Store it in the fridge for up to three days. For best taste, eat it sooner rather than later.

Freezing and thawing instructions

You can freeze BBQ chicken quesadillas for up to three months. Wrap each quesadilla tightly in plastic wrap. Then, place them in a freezer bag. To thaw, move the quesadilla to the fridge overnight. When ready, heat it in a skillet until hot and crispy.

Duration food stays fresh

In the fridge, your quesadillas will stay fresh for about three days. If frozen, they can last for up to three months. Always check for signs of spoilage before eating. Enjoy your delicious BBQ chicken quesadillas while they are fresh!

FAQs

What is the best BBQ sauce for quesadillas?

The best BBQ sauce for quesadillas is a blend that is rich and tangy. I love using a sauce that has a balance of sweet and smoky flavors. Look for options that have a nice thickness. This helps keep the quesadilla from getting soggy. Local brands often have unique flavors too, so don’t hesitate to try them.

Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas! Corn tortillas add a nice crunch and flavor. They are also gluten-free, which is great for some people. Just note that they may break more easily when folding. Make sure to warm them first to soften them up a bit. This way, they won’t crack as much.

How can I make BBQ chicken quesadillas ahead of time?

You can prep BBQ chicken quesadillas ahead of time easily. Start by cooking the chicken and mixing it with BBQ sauce. Then, store this mixture in the fridge. You can also slice the veggies and keep them ready. When you’re ready to eat, just assemble and cook. This saves time and makes for a quick meal!

This blog post covered making delicious BBQ chicken quesadillas. We discussed key ingredients and tasty options. You learned step-by-step how to make them, cook veggies, and assemble everything.

I shared tips for that perfect crunch and the best ways to cook. I also provided fun variations to try, plus how to store leftovers for later.

By following these tips and ideas, your quesadillas can impress anyone. Enjoy experimenting with flavors and techniques to find your favorit

- 2 cups cooked chicken, shredded - 1 cup BBQ sauce - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 4 large flour tortillas - 1 small red onion, thinly sliced - 1 bell pepper (any color), thinly sliced - 2 tablespoons olive oil - 1 tablespoon fresh cilantro, chopped (for garnish) To make BBQ chicken quesadillas, gather these main items. The shredded chicken gives a great base. The BBQ sauce adds a sweet and tangy flavor. Cheese makes everything creamy and gooey. Flour tortillas hold all the tasty bits together. - Jalapeño slices (optional, for added spice) - Sour cream (for serving) If you like some heat, add jalapeños. They bring a nice kick. Sour cream works well as a cool dip. It balances the bold flavors in the quesadilla. For BBQ sauce, I suggest using Sweet Baby Ray's or Kansas City BBQ Sauce. They add rich flavor to your quesadilla. For cheese, brands like Tillamook or Kraft offer great quality. Their cheddar and mozzarella melt nicely. Using high-quality ingredients makes a big difference in taste. {{ingredient_image_1}} Start by shredding 2 cups of cooked chicken. Place the chicken in a bowl. Add 1 cup of BBQ sauce to the chicken. Mix well until the chicken is coated. Set this aside for later. Heat 2 tablespoons of olive oil in a skillet. Use medium heat for best results. Thinly slice 1 small red onion and 1 bell pepper. Add the sliced onion and bell pepper to the skillet. Sauté them for about 3-4 minutes. You want them to soften but not brown. Once done, remove them from the skillet and set aside. Place one large flour tortilla in the same skillet. Spread half of the BBQ chicken mixture on one side. Add the sautéed onions and bell peppers on top. Then, sprinkle half of the shredded cheddar and mozzarella cheese over this. Fold the tortilla in half. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip the quesadilla and cook the other side for another 2-3 minutes. You want it crispy and the cheese melted. Remove it from the skillet and let it rest for a minute. Slice into wedges. Repeat with the remaining tortillas and filling. Top with fresh cilantro and serve with sour cream. Add jalapeño slices if you like some heat. To get that perfect crunch, use a good amount of cheese. Cheese helps hold the quesadilla together. It also adds a crispy texture when cooked. Don't rush the cooking time; let each side cook until golden brown. Press down lightly with a spatula while cooking. This helps the edges crisp up nicely. I recommend using a skillet for this recipe. A non-stick skillet works best for easy flipping. A griddle can also work, especially for making multiple quesadillas at once. Just keep the heat low to avoid burning. Both methods will give you that crispy outside and melty inside. Store leftover quesadillas in an airtight container. They last for about three days in the fridge. To reheat, use a skillet over medium heat. This keeps the crunch. You can also microwave them, but they may get soft. If you use the microwave, place a paper towel on top to absorb moisture. Pro Tips Use Leftover Chicken: Using leftover rotisserie chicken makes this recipe quick and hassle-free. Customize Your Veggies: Feel free to add other vegetables like mushrooms or spinach for extra flavor and nutrition. Perfectly Crispy Quesadilla: Make sure your skillet is hot enough before adding the quesadilla to achieve that golden, crispy texture. Experiment with Cheese: Mix different cheeses like pepper jack for added spice or gouda for a smoky flavor. {{image_2}} You can swap chicken with veggies for a tasty vegetarian twist. Use black beans or mushrooms as your base. Add some corn and zucchini for more flavor. Mix in BBQ sauce to keep that smoky taste alive. This option is great for meatless meals, and it still feels hearty. Feel free to mix up the cheeses for extra flavor. Try pepper jack for a kick or gouda for a smoky touch. If you want a protein boost, add cooked shrimp or pulled pork. Each choice gives a new layer of flavor and fun. Experiment with what you love! Want some heat? Add jalapeños to the filling. You can also use spicy BBQ sauce. If you like it even hotter, sprinkle in some crushed red pepper flakes. This will take your quesadilla to a new level. Enjoy the extra zing and flavor! To store your BBQ chicken quesadilla, first, let it cool to room temperature. Place leftovers in an airtight container. This keeps the quesadilla fresh and safe. Store it in the fridge for up to three days. For best taste, eat it sooner rather than later. You can freeze BBQ chicken quesadillas for up to three months. Wrap each quesadilla tightly in plastic wrap. Then, place them in a freezer bag. To thaw, move the quesadilla to the fridge overnight. When ready, heat it in a skillet until hot and crispy. In the fridge, your quesadillas will stay fresh for about three days. If frozen, they can last for up to three months. Always check for signs of spoilage before eating. Enjoy your delicious BBQ chicken quesadillas while they are fresh! The best BBQ sauce for quesadillas is a blend that is rich and tangy. I love using a sauce that has a balance of sweet and smoky flavors. Look for options that have a nice thickness. This helps keep the quesadilla from getting soggy. Local brands often have unique flavors too, so don’t hesitate to try them. Yes, you can use corn tortillas! Corn tortillas add a nice crunch and flavor. They are also gluten-free, which is great for some people. Just note that they may break more easily when folding. Make sure to warm them first to soften them up a bit. This way, they won't crack as much. You can prep BBQ chicken quesadillas ahead of time easily. Start by cooking the chicken and mixing it with BBQ sauce. Then, store this mixture in the fridge. You can also slice the veggies and keep them ready. When you’re ready to eat, just assemble and cook. This saves time and makes for a quick meal! This blog post covered making delicious BBQ chicken quesadillas. We discussed key ingredients and tasty options. You learned step-by-step how to make them, cook veggies, and assemble everything. I shared tips for that perfect crunch and the best ways to cook. I also provided fun variations to try, plus how to store leftovers for later. By following these tips and ideas, your quesadillas can impress anyone. Enjoy experimenting with flavors and techniques to find your favorite!

BBQ Chicken Quesadilla

Delicious quesadillas filled with BBQ chicken, cheese, and sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup BBQ sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 large flour tortillas
  • 1 small red onion, thinly sliced
  • 1 whole bell pepper (any color), thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • none Sour cream (for serving)
  • none Jalapeño slices (optional, for added spice)

Instructions
 

  • In a bowl, combine the shredded chicken with BBQ sauce, ensuring it's well-coated. Set aside.
  • Heat olive oil in a skillet over medium heat. Add the sliced red onion and bell pepper, sautéing until softened, about 3-4 minutes. Remove from the skillet and set aside.
  • Place one tortilla in the skillet, and layer half of it with the BBQ chicken mixture, sautéed onions, and bell peppers. Sprinkle half of the cheddar and mozzarella cheese over the top.
  • Fold the tortilla in half and cook for 2-3 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 2-3 minutes, until crispy and the cheese is melted.
  • Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges. Repeat the process with the remaining tortillas and filling.
  • Garnish with fresh cilantro and serve with sour cream and jalapeño slices on the side.

Notes

Add jalapeño slices for extra spice if desired.
Keyword BBQ chicken, easy recipe, quesadilla

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