BBQ Chicken Quesadilla

This BBQ Chicken Quesadilla recipe is going to change your weeknight dinner situation! Saucy, flavorful, and dippable – the whole family loves this one. Ready in less than 30 minutes!

This recipe is part of our Weeknight Rescue series, where we share easy, comfort food favorites that are ready in about 30 minutes with minimal prep and no stress! Don’t miss a Weeknight Rescue recipe – join here.

Life Changing Quesadilla Situation Inbound

I’m not saying these BBQ chicken quesadillas are the answer to every dinner dilemma, but I’m also not not saying that.

These BBQ Chicken Quesadillas are pure comfort food: cheesy, crispy, smoky, and just a little messy in the best way. Also, you can dip them in ranch and if that doesn’t make your heart go pitter-patter, I don’t know what will.

Grab a rotisserie chicken (or use my favorite crockpot shredded chicken), your favorite BBQ sauce (spicy, tangy, smoky or sweet!), a few fridge staples, and boom -dinner’s done. The kids are going to love this one.

We also love these meatloaf quesadillas – quite possibly the best use for leftover meatloaf. For a more traditional quesadilla check out these crispy air fryer quesadillas. The sauce on this one is insane.

♥ 3 Reasons You’ll Love This Recipe:

Craveable Combo: Chicken + cheddar + bacon + BBQ sauce = flavor!

Crispy, salty tortilla magic: Sprinkling a bit of kosher salt under the tortilla while it cooks makes the outside golden, crunchy, and just a little bit addictive.

Ready in 25 minutes: Using rotisserie chicken means there’s no cooking the protein. Just shred, toss with BBQ sauce, and you’re halfway done.

Ingredient Notes, Swaps & Tips:

• No rotisserie chicken? Leftover grilled chicken, browned ground chicken, shredded chicken breast, or even canned chicken work great. Do use low sodium if you go the canned route.
• Bacon shortcuts: Pre-cooked bacon saves time. Or skip it entirely if you’re in a rush. The quesadillas are still delicious.
• Cheese swaps: Monterey Jack, pepper jack, or a Mexican blend all work. Sharp cheddar is my personal fav, but feel free to get creative here.
• Skip the red onion: It’s optional! Try green onions for a milder bite, or leave it out completely for picky eaters.
• BBQ sauce matters: We prefer tangy or slightly spicy BBQ sauce over super sweet varieties, but use whatever your family loves. Our Carolina BBQ sauce is a favorite with a little tang!
• That salt trick: Sprinkling kosher salt in the skillet before adding the tortilla gives the outside a salty, crispy bite. Don’t skip it!
• Make-ahead option: Toss the chicken with BBQ sauce ahead of time and store in the fridge. Assembly takes just minutes when you’re ready to cook.
• Make It Spicy: Add jalapeño slices inside before folding, or drizzle with hot sauce after cooking. A spicy BBQ sauce works too.

Step by Step:

Toss the shredded chicken in BBQ sauce.

Melt butter in a skillet, lay down a tortilla, and top with the chicken.

Arrange the rest of the ingredients over the chicken to make the filling.

Cook the quesadilla for 2-3 minutes per side, until browned.

Serving Suggestions:

These chicken quesadillas are begging to be dunked – try them with extra BBQ sauce or ranch dressing. Or make it a meal and serve them up with:

• A big ol’ salad with ranch or blue cheese dressing.
• Corn on the cob or grilled veggies.
• Our Amish Macaroni Salad for the full backyard BBQ vibe!

Storage:

Fridge: Leftovers can be stored in an airtight container for up to 3 days.

Reheat: Warm them back up in a skillet or in the air fryer for the best results.

Freezer: Never tried it and not entirely sure how well they’d reheat.

• Crockpot BBQ Chicken
• Grilled BBQ Chicken
• Air Fryer BBQ Chicken Legs
• Honey BBQ Wings
• BBQ Chicken Burgers