20-Minute Smoky BBQ Chicken Quesadillas You’ll Crave

Name: 20-Minute Smoky BBQ Chicken Quesadillas You’ll Crave
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked chicken, shredded; 4 large flour tortillas; 1 cup shredded cheddar cheese; 1/2 cup BBQ sauce; 1/4 cup diced red onion; 2 tbsp chopped cilantro; 1 tbsp butter or oil

Author: lia

Published: October 11, 2025

Updated: October 18, 2025

Jump to Recipe·Print Recipe

Oh man, let me tell you about my love affair with BBQ chicken quesadillas. These babies have saved me more weeknight dinners than I can count! Picture this: It’s 6 PM, the kids are hangry, and I’m exhausted. That’s when I reach for tortillas, leftover chicken, and my trusty bottle of BBQ sauce. Ten minutes later? Crispy, cheesy perfection that disappears faster than I can say “dinner’s ready!” What I adore most is how these BBQ chicken quesadillas bridge that gap between “I need food now” and “wow this tastes amazing.” Simple ingredients, maximum flavor – that’s my kind of cooking!

Why You’ll Love These BBQ Chicken Quesadillas

Trust me, these BBQ chicken quesadillas are about to become your new weeknight hero. Here’s why:

Quick: Ready in just 20 minutes – perfect for busy nights.
Easy: Minimal prep, no fancy techniques, just simple assembly.
Customizable: Add your favorite extras like jalapeños or bacon.
Family-friendly: Kids and adults both devour them – no complaints!
Packed with flavor: Smoky BBQ sauce, melty cheese, and tender chicken? Yes, please!

Honestly, they’re so good, you’ll wonder why you ever ordered takeout.

Ingredients for BBQ Chicken Quesadillas

Okay, let’s talk ingredients! The beauty of these BBQ chicken quesadillas is that you probably have most of this stuff already. Here’s what you’ll need to make magic happen:

2 cups cooked chicken – shredded (rotisserie chicken works wonders here)
4 large flour tortillas – the burrito-sized ones give you room to stuff them good
1 cup shredded cheddar cheese – or go wild with a Mexican blend
1/2 cup BBQ sauce – use your favorite brand, but I’m partial to the smoky ones
1/4 cup diced red onion – for that perfect little crunch
2 tbsp chopped fresh cilantro – don’t skip this, it makes all the difference
1 tbsp butter or oil – for that golden, crispy exterior

Now, if you’re feeling fancy, here are some fun extras I love to throw in:

Sliced jalapeños – for heat lovers
Crispy bacon bits – because bacon makes everything better
Extra cheese – I mean, can you ever really have too much?
Diced bell peppers – for extra color and crunch

See? Simple stuff that comes together into something amazing. Now let’s get cooking!

How to Make BBQ Chicken Quesadillas

Alright, let’s get down to business! Making these BBQ chicken quesadillas is so easy, you’ll be flipping them like a pro in no time. I’ll walk you through each step – from prepping that delicious filling to getting that perfect golden crisp we all crave.

Step 1: Prep the Filling

First things first – let’s get that chicken saucy! Grab your shredded chicken and toss it with the BBQ sauce in a bowl. You want every piece coated but not drowning – think “happy medium.” While that’s mingling, dice up your red onion and chop that fresh cilantro. Pro tip: If you’re using rotisserie chicken (my weeknight lifesaver), make sure to remove any weird bits of cartilage or skin first. Nobody wants a surprise crunch that isn’t from the tortilla!

Step 2: Assemble the Quesadillas

Now for the fun part – building your flavor pockets! Lay out your tortillas and spread a thin layer of BBQ sauce on one side of each (this acts like flavor glue). On half of each tortilla, layer:

A handful of cheese (this creates the melty base)
Your saucy chicken mixture
A sprinkle of red onion and cilantro
Another light dusting of cheese (this helps seal everything when melted)

Fold the bare half over the filling and press gently – don’t go crazy or the filling will squish out. See how easy this is? You’re basically a quesadilla architect now!

Step 3: Cook to Perfection

Heat your skillet over medium heat – this is crucial. Too hot and you’ll burn the tortilla before the cheese melts; too low and you’ll get soggy results. Add a pat of butter or drizzle of oil, then carefully add your quesadilla. Listen for that satisfying sizzle! Cook for 2-3 minutes until golden brown, then flip with confidence (I use a wide spatula and maybe say a little prayer).

You’ll know it’s ready when:

The cheese is oozing slightly from the edges
The tortilla has those beautiful brown speckles
Your kitchen smells like a BBQ joint (this is the best part)

Transfer to a cutting board, let it rest for 30 seconds (torture, I know), then slice into wedges. That first crispy, cheesy bite? Pure magic.

Tips for the Best BBQ Chicken Quesadillas

Listen, I’ve made enough BBQ chicken quesadillas in my life to know what makes them truly shine. Here are my hard-earned secrets for getting them perfect every single time:

Rotisserie chicken is your BFF. I can’t stress this enough—those pre-cooked birds from the grocery store are a game-changer. Just shred the meat while it’s still slightly warm (it’s easier!), and you’ve got instant quesadilla filling. Bonus? The skin and juices add extra flavor. My kids call it “cheater chicken,” but hey, if it works, it works!

Control your heat like a pro. Medium heat is the sweet spot—you want that golden crisp without the charcoal effect. If your skillet starts smoking, dial it back! And here’s a trick: If the outside is browning too fast but the cheese isn’t melted, pop a lid on for 30 seconds to trap the heat. Works like a charm.

Cheese strategy matters. I always do two layers—one under the chicken and one on top. Why? The bottom layer acts like glue, while the top layer melts down to seal everything together. And don’t be shy—extra cheese means extra pull when you take that first bite. (Pro tip: A mix of cheddar and Monterey Jack gives you both flavor and meltiness.)

Let them rest! I know it’s tempting to dive right in, but giving your quesadillas 30 seconds to cool slightly means the cheese sets up just enough to stay inside instead of oozing out when you cut them. Plus, no more burnt tongues—win-win!

Keep a damp towel handy. Wipe your skillet between batches to prevent burnt bits from sticking to the next quesadilla. Your last one will taste as good as your first—no more “well-done” surprises!

Variations for BBQ Chicken Quesadillas

Now here’s where things get really fun—playing with different flavors! These BBQ chicken quesadillas are like a blank canvas just waiting for your personal touch. Let me share some of my favorite twists that keep my family begging for more:

Bacon makes everything better. No surprise here, right? I’ll often fry up a few strips of bacon until crispy, crumble them, and toss them in with the chicken. The smoky saltiness takes these quesadillas to a whole new level. (Confession: I sometimes use the bacon grease in place of butter for cooking—don’t judge!)

Spice it up! If you’re like me and love a little kick, add some sliced jalapeños (fresh or pickled) to the filling. For extra heat, mix a teaspoon of chipotle powder into your BBQ sauce first. My husband swears by adding a drizzle of hot honey at the end—sweet heat perfection!

Cheese lovers unite! While cheddar is classic, mixing cheeses adds serious depth. Try pepper jack for spice, smoked gouda for richness, or even a sprinkle of cotija on top after cooking for salty crunch. My kids go nuts when I do a “three-cheese blend” night.

Veggie-loaded version. Sneak in some extra nutrition with sautéed bell peppers, mushrooms, or even some corn kernels. I love adding thin slices of avocado right before serving—just be gentle when flipping so they don’t squish out.

Breakfast twist. Who says quesadillas are just for dinner? Use the same method but swap in scrambled eggs, breakfast sausage, and a dash of maple syrup in your BBQ sauce. Sunday brunch just got upgraded!

The best part? You can mix and match these ideas to create your own signature version. That’s the beauty of quesadillas—they’re endlessly adaptable to whatever flavors you’re craving tonight!

Serving Suggestions

Okay, let’s talk about how to make these BBQ chicken quesadillas feel like a complete meal! Sure, they’re amazing all on their own (I’ve definitely eaten one standing over the stove more times than I’ll admit), but with a few simple sides, you can turn them into something really special.

The classics never fail: A big dollop of cool sour cream and some chunky guacamole are my go-to partners. The creaminess balances out the smoky BBQ flavors perfectly. If I’m feeling fancy, I’ll mix some lime zest and chopped cilantro into the sour cream—so easy but makes it feel restaurant-worthy!

Freshness is key: A simple side salad cuts through the richness beautifully. My favorite is just mixed greens with lime juice, olive oil, and a sprinkle of queso fresco. Or try some quick-pickled red onions—they add such a bright crunch! (Just slice onions thin, soak in lime juice with a pinch of salt for 10 minutes while you cook.)

Portion perfection: One full quesadilla makes a generous meal for most adults. For kids or lighter appetites, cut one into quarters—they’re perfect little dippers! When I’m serving these at parties, I slice them into smaller wedges so people can graze. Pro tip: Keep extras warm in a 200°F oven until serving.

Don’t forget the drinks! An ice-cold Mexican beer or a sweet tea with lime wedges makes everything better. For the kids (or non-drinkers), I love serving these with a fruity agua fresca—mango or watermelon are our family favorites.

Honestly? The best way to serve these is however makes you happy. Some nights it’s fancy plates with all the sides, other nights it’s paper towels and fingers. As long as there’s plenty of napkins (that BBQ sauce gets everywhere!), you’re golden.

Storing and Reheating BBQ Chicken Quesadillas

Let’s be real—the idea of leftover BBQ chicken quesadillas is almost laughable in my house because they disappear so fast! But just in case you manage to save some (or you’re smart and make extra on purpose), here’s how to keep them tasting fresh and crispy.

Fridge storage: If you’ve got leftovers—first of all, congratulations on your willpower!—let them cool completely before wrapping tightly in foil or storing in an airtight container. They’ll keep for 2-3 days, though the tortilla might get slightly soft. My trick? Separate layers with parchment paper so they don’t stick together.

Freezing for later: These babies freeze like a dream! Wrap each cooled quesadilla individually in plastic wrap, then pop them in a freezer bag. They’ll stay good for up to 2 months. No need to thaw—just go straight to reheating (though add an extra minute or two). Perfect for those “I can’t even” nights!

Reheating magic: The microwave is tempting, but trust me—it turns tortillas into rubber. Instead, use your oven or stovetop:

Oven method: Preheat to 350°F, place quesadillas on a baking sheet, and heat for 5-7 minutes until crispy again. For extra crisp, skip the foil and place them directly on the rack!
Skillet method: Just like the first time around! Medium heat, a tiny bit of butter or oil, and flip once until heated through—about 2 minutes per side.
Air fryer: My newest obsession! 370°F for 3-4 minutes gives you that just-made crispiness without heating up the whole kitchen.

Pro tip: If your cheese isn’t as melty as you’d like after reheating, sprinkle a tiny bit of fresh cheese on top and broil for 30 seconds. It’s like a cheesy resurrection!

BBQ Chicken Quesadillas Nutritional Info

Alright, let’s talk numbers—because even though these BBQ chicken quesadillas taste indulgent, they’re actually pretty balanced! Here’s the nutritional breakdown per serving (that’s one whole quesadilla):

Calories: Around 420
Protein: 28g (thanks to all that chicken!)
Carbs: 36g
Fat: 18g (mostly from the cheese and butter—worth it!)

Now, before you start measuring your tortillas with a ruler, remember: These numbers can vary based on your exact ingredients. Using low-fat cheese? Swap to whole wheat tortillas? Add extra bacon? (No judgment.) All those tweaks will change the totals slightly.

My philosophy? These are way healthier than drive-thru food, packed with real ingredients, and portion-controlled (okay, unless you eat two…which happens). The protein keeps you full, and the carbs give you energy—so enjoy every melty, smoky bite without guilt!

FAQs About BBQ Chicken Quesadillas

Alright, let’s tackle those burning questions I always get about these BBQ chicken quesadillas! Here’s everything you need to know to become a quesadilla master:

Can I use corn tortillas instead of flour?
You can, but they won’t fold as nicely—corn tortillas tend to crack. If you’re set on corn, use two small tortillas like a tostada and cook them open-faced. Just be extra gentle when flipping!

Can I make these ahead of time?
Absolutely! Prep the filling up to 2 days in advance (keep it refrigerated). Assemble and cook right before serving for maximum crispiness. Already cooked quesadillas? Reheat as I mentioned earlier—they’ll still taste amazing.

How do I keep them crispy for a party?
Two words: cooling rack. After cooking, place them on a rack instead of a plate so air circulates underneath. No soggy bottoms here! Keep them warm in a 200°F oven until serving—just don’t cover them or they’ll steam.

What’s the best BBQ sauce to use?
Pick your favorite! I love smoky, slightly sweet sauces, but spicy or honey-based ones work great too. Just avoid super-thin sauces—they make the tortilla soggy. Pro tip: Thicker sauces cling to the chicken better.

Can I make these vegetarian?
Totally! Swap chicken for black beans, roasted sweet potatoes, or even pulled jackfruit. Just toss your veggie base with BBQ sauce as you would the chicken—same delicious method applies.

Why does my cheese leak out when cooking?
Too much filling or over-stuffing is usually the culprit. Leave a ½-inch border when assembling, and remember: the cheese should glue things together, not flood your skillet! (Though let’s be honest—crispy cheese edges aren’t the worst problem to have.)

For more delicious recipes and inspiration, check out our Pinterest page!