BBQ Chicken Quesadillas

These quesadillas happened during one of those weeks when I had way too much leftover rotisserie chicken and my family was getting tired of the same old chicken salad sandwiches. I threw together what I had in the fridge - some BBQ sauce, cheese, and tortillas - and ended up creating something that's now requested more than the original chicken dinner. The smoky BBQ sauce soaks into the tender chicken while the cheddar melts into gooey perfection, all wrapped up in a tortilla that gets beautifully crispy and golden. They're messy to eat but impossible to put down.

My teenage daughter's friends always seem to show up right when I'm making these, and they disappear faster than I can cook them. Last month, her friend Madison's mom texted me asking for the recipe because Madison wouldn't stop talking about "those amazing BBQ quesadillas" from our house. Now I always make extra because word travels fast in our neighborhood.

Ingredients

• Shredded chicken - I usually use leftover rotisserie chicken, but any cooked chicken works perfectly fine
• Good BBQ sauce - Don't cheap out here because this is where most of the flavor comes from
• Large flour tortillas - The 8-inch size gives you enough room to stuff them properly without tearing
• Sharp cheddar - Melts beautifully and has enough flavor to stand up to that bold BBQ sauce
• Basic technique - Just a regular skillet and some patience for getting them perfectly golden

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Step-by-Step Instructions

Mixing the Filling

Take your leftover chicken and shred it up into bite-sized pieces using two forks or just pull it apart with your hands. Toss it in a bowl with enough BBQ sauce to coat everything well, but not so much that it's dripping wet. You want it saucy but not swimming, otherwise your tortillas will get soggy and fall apart when you try to flip them.

Heat Control

Get your skillet going over medium-low heat - this is really important because high heat will burn the outside before the cheese melts inside. I learned this the hard way after ruining several quesadillas trying to rush the process. The pan should be warm enough that a drop of water sizzles but doesn't immediately evaporate.

Building Each One

Drop a tortilla in the heated pan and let it warm up for about 30 seconds until it starts getting flexible. Sprinkle cheese over half the tortilla, staying away from the edges so it doesn't leak everywhere. Spoon your BBQ chicken mixture over the cheese, spreading it around evenly but not piling it too thick. Top with more cheese, which helps everything stick together once it melts.

The Folding Part

Fold the empty half over the filled side and press down gently with your spatula. The cheese will start melting and acting like glue to keep everything in place. Let it sit for about 2 or 3 minutes until the bottom gets golden brown spots and feels crispy when you peek underneath with the spatula.

Flipping Without Disaster

This is where things get tricky - slide your spatula under the whole quesadilla and flip it over in one smooth motion. Don't panic if some filling tries to escape, just push it back in. Cook the other side for another 2 or 3 minutes until it's golden brown and you can see the cheese is completely melted.

Final Step

Pull it out of the pan and let it sit on your cutting board for about a minute before slicing. This little rest lets the cheese firm up slightly so it doesn't all pour out when you cut into it. Repeat with the rest of your tortillas and filling.

I used to pile these things sky-high with filling because I thought more was better, but they just fell apart and made me frustrated. Less filling actually works better because everything stays together and cooks more evenly. Also, I tried using pre-shredded cheese once to save time, but it doesn't melt nearly as well as shredding your own block cheese.

How to Serve Them

Cut each quesadilla into triangular wedges while they're still warm and the cheese is gooey. I always put out sour cream and salsa because the cool, tangy flavors balance out all that rich cheese and smoky BBQ perfectly. Sometimes I'll slice up an avocado or make quick guacamole if I have extra time. They're also great with some crispy tortilla chips on the side for extra crunch.

Mix It Up

Try different cheese combinations like mixing cheddar with Monterey Jack or pepper jack for more heat. Adding some diced red onion or bell peppers to the chicken mixture gives nice crunch and freshness. For spice lovers, throw in some jalapeños or hot sauce. I've also made these with leftover pulled pork instead of chicken, and they turn out just as delicious.

Keeping Them Fresh

These are definitely best eaten right away while the cheese is still melty and the tortillas are crispy. Leftovers keep okay in the fridge for a day or two and you can reheat them in a dry skillet, but they're never quite as good as fresh. I usually make the chicken mixture ahead of time and store it in the fridge, then just assemble and cook them when we're ready to eat.

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These BBQ chicken quesadillas have saved me from so many "what's for dinner" panic moments over the years. They take something ordinary like leftover chicken and turn it into this satisfying meal that makes everyone happy. The combination of that tangy BBQ flavor with melted cheese just works, and I love how quick they come together when I need dinner fast. Every time I make them, I remember why the simplest recipes often end up being the most loved ones in my kitchen.

Frequently Asked Questions

→ Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly. Just shred about 2 cups worth and mix it with the BBQ sauce.

→ What's the best way to keep them warm if making multiple quesadillas?

Keep finished quesadillas warm in a 200°F oven on a baking sheet while you cook the rest. This keeps them crispy without overcooking.

→ Can I use different types of cheese?

Yes! Monterey Jack, pepper jack, or a Mexican cheese blend all work great. Choose cheeses that melt well for the best results.

→ How do I prevent the filling from leaking out?

Don't overfill them, and make sure to seal the edges well when folding. Also, cook on medium-low heat so the cheese melts before the tortilla gets too crispy.

→ What should I serve with these quesadillas?

They're great with sour cream, guacamole, salsa, or a simple side salad. Cut them into wedges to serve as appetizers at parties.