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Four BBQ chicken quesadilla wedges filled with shredded meat and topped with jalapeño slices are arranged on a white surface. Salsa and cilantro garnish are in the background.

Easy BBQ Chicken Quesadilla Recipe

Author: Mandy Applegate
BBQ Chicken Quesadillas are the kind of meal that saves the day, whether you’re feeding a hungry family or throwing together something last-minute. The smoky BBQ chicken, gooey melted cheese, and sweet corn tucked inside a crispy tortilla come together in no time, and you can prep the filling ahead to make life even easier. They’re perfect for weeknights, game-day spreads, or when you just want a no-fuss meal that everyone will love. Plus, any leftovers reheat like a dream, so nothing goes to waste!
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Lunch, Main Course
Cuisine: Mexican
Keyword: BBQ Chicken Quesadillas
Servings: 3
Calories: 905kcal

Ingredients

  • 3 cups cooked chicken shredded
  • 1 ½ cups Mexican-style shredded cheese blend
  • 2 tablespoons olive oil
  • 3 large tortillas
  • 1 can 15 ounces corn drained and rinsed
  • 1 cup BBQ sauce
  • 3 tablespoons cilantro
  • Sour cream optional
  • 1 jalapeno optional
US Customary - Metric

Instructions

  • In a large bowl, combine the shredded chicken with the BBQ sauce, making sure every piece is well-coated. Set it aside while you prepare the tortillas.
    3 cups cooked chicken, 1 cup BBQ sauce
  • Lay a large tortilla flat on a clean surface. Spread the BBQ chicken mixture over one-half of the tortilla, leaving a bit of space at the edges. Top with corn and a generous sprinkle of shredded cheese. Fold the other half of the tortilla over the filling, pressing down lightly to seal. Repeat the process with the remaining tortillas.
    3 large tortillas, 1 can 15 ounces corn, 1 ½ cups Mexican-style shredded cheese blend
  • Heat olive oil in a large skillet over medium heat. Once hot, add one quesadilla to the pan and cook for 2 to 4 minutes on one side or until golden brown and crisp. Carefully flip the quesadilla and cook for another 2 to 4 minutes, ensuring the cheese has fully melted. Remove it from the skillet and repeat with the remaining quesadillas.
    2 tablespoons olive oil
  • Once all the quesadillas are cooked, transfer them to a cutting board and slice them into halves or quarters. Top with sour cream, chopped cilantro, and sliced jalapeños, if desired. Serve warm and enjoy.
    3 tablespoons cilantro, Sour cream, 1 jalapeno

Notes

  • Spicy Twist: Add a dash of hot sauce or chili flakes to the chicken mixture for a kick of heat.
  • Make-Ahead Chicken: If you’re short on time, prepare the BBQ chicken mixture a day ahead and store it in the fridge.
  • Crispy Tortillas: Cook over medium heat to crisp up the tortillas without burning them. Slow and steady wins the game here.
  • Best Cheese Melt: A shredded Mexican-style cheese blend works best, but you can also use Monterey Jack or cheddar.
  • Avoid Overfilling: Don’t overload your tortillas, or they’ll be hard to flip, and the filling may spill out.
  • Cheese Tip: Grate your own cheese for a smoother melt. Pre-shredded cheese often contains anti-caking agents that affect texture.
  • Add More Veggies: Toss in sautéed onions, bell peppers, or spinach for an extra layer of flavor.
  • Reheat Like a Pro: Reheat quesadillas in a skillet or air fryer to maintain that crispy exterior.

Nutrition

Calories: 905kcal | Carbohydrates: 84g | Protein: 56g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 158mg | Sodium: 1733mg | Potassium: 937mg | Fiber: 5g | Sugar: 40g | Vitamin A: 1111IU | Vitamin C: 9mg | Calcium: 467mg | Iron: 4mg
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