Cheesy BBQ Chicken Quesadillas (Quick Weeknight Favorite)

These cheesy BBQ chicken quesadillas are one of my favorite ways to turn simple ingredients into a crave-worthy meal in minutes. Shredded chicken, smoky barbecue sauce, and melty cheese are all tucked into golden, crispy tortillas for the perfect blend of sweet, savory, and satisfying. Whether I serve them as a quick dinner, party snack, or easy lunch, they’re always a hit.

Why I Love This Recipe

I love how fast and flexible these quesadillas are. I can use leftover chicken or rotisserie, any BBQ sauce I like, and my favorite cheese—no fuss, just flavor. They’re perfect for busy nights when I want something comforting without spending hours in the kitchen. The combination of gooey cheese and bold BBQ chicken in every bite is just irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (rotisserie works great)
• BBQ sauce
• Shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
• Flour tortillas
• Olive oil or butter (for crisping the tortillas)
• Optional toppings: green onions, red onion, jalapeños, sour cream, or ranch for dipping

Directions

1. I start by mixing the shredded chicken with BBQ sauce until well coated.

2. I heat a nonstick skillet over medium heat and lightly brush it with oil or melt a bit of butter.

3. I lay a tortilla in the skillet, then sprinkle half with cheese, add a layer of BBQ chicken, and more cheese on top.

4. I fold the tortilla over and press gently with a spatula.

5. I cook for 2–3 minutes per side, or until golden and crispy and the cheese is fully melted.

6. I remove from the skillet, let it sit for a minute, then slice into wedges and serve with my favorite dipping sauces.

Servings and timing

This recipe makes 2 large quesadillas (4 servings).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I add sliced red onion, cooked sautéed peppers inside for extra flavor. I’ve also used chipotle BBQ sauce for a smoky, spicy twist. For a lighter version, I use low-fat cheese and whole wheat tortillas. If I’m feeding a crowd, I double the recipe and make them assembly-line style on a griddle.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet or toaster oven to bring back the crispiness. The microwave works too, but the tortillas soften a bit. I don’t recommend freezing, as the texture changes once thawed.

FAQs

Can I use grilled chicken?

Absolutely. Grilled chicken adds a nice smoky flavor that pairs perfectly with the BBQ sauce and cheese.

What’s the best cheese for quesadillas?

I love a sharp cheddar or a blend with Monterey Jack or mozzarella. Any good melting cheese works great.

Can I bake these instead of frying?

Yes, I’ve baked them at 425°F for about 8–10 minutes, flipping halfway through. It’s an easy way to cook several at once.

How do I keep quesadillas from getting soggy?

I avoid overloading the filling and always let them rest for a minute before cutting, which helps keep the insides from spilling out and softening the crust.

Are these good for meal prep?

Yes! I prep the chicken and cheese mix ahead, then assemble and cook fresh. They reheat well and make great leftovers too.

Conclusion

These cheesy BBQ chicken quesadillas are a quick and delicious way to satisfy my comfort food cravings. They’re crispy, melty, and packed with bold BBQ flavor in every bite. Whether I’m serving them for dinner or as a snack, they’re always a crowd-pleaser—and I love how easy they are to make any night of the week.