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- 2 cups cooked chicken, shredded - 1 cup BBQ sauce - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1/2 cup red onion, thinly sliced - 1/2 cup bell pepper, thinly sliced (any color) - 4 large flour tortillas - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Sour cream or guacamole (for serving) You can use rotisserie chicken for quick prep. It adds great flavor. If you prefer a different BBQ sauce, feel free to swap. A spicy sauce can give it a kick! For the cheese, try pepper jack for heat or a blend for more flavor. If you want to skip the meat, use black beans instead of chicken. They will add fiber and protein. You need a large skillet for cooking. A sharp knife helps slice the quesadillas. Use a cutting board for safe prep. A spatula is essential for flipping the quesadillas without making a mess. Lastly, have a medium bowl ready to mix the BBQ chicken. {{ingredient_image_2}} To start, take 2 cups of cooked chicken and shred it. I like using rotisserie chicken for extra flavor. In a medium bowl, mix the shredded chicken with 1 cup of BBQ sauce. Make sure the chicken is fully coated. This step is key for great taste. Set the mixture aside so the flavors can blend. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 1/2 cup of thinly sliced red onion and 1/2 cup of thinly sliced bell pepper. You can use any color bell pepper you like. Cook these veggies for about 5 minutes, stirring often. You want them to become soft and a little caramelized. Once they are done, remove them from the skillet and set them aside. Now it’s time to assemble the quesadillas. Lay one large flour tortilla flat in the skillet. Sprinkle half of the shredded cheddar and mozzarella cheese over the tortilla. This cheese mix makes the quesadilla super cheesy. Spoon half of your BBQ chicken mixture on top of the cheese. Then, add half of the sautéed veggies. Sprinkle a bit more cheese on top for extra melty goodness. Carefully place another tortilla on top. Press it down gently. Cook the quesadilla for about 3-4 minutes. You want the bottom to turn golden brown. Then, flip the quesadilla using a spatula. Cook the other side for another 3-4 minutes until it is crispy and golden. Once both sides are done, take the quesadilla out of the skillet. Repeat the steps for the second quesadilla. Let them cool for a minute. Use a sharp knife to slice each quesadilla into wedges. For serving, sprinkle some freshly chopped cilantro on top. Serve the wedges with sour cream or guacamole for dipping. Enjoy your tasty BBQ Chicken Quesadilla Melts! To get the best quesadilla, choose the right tortillas. Large flour tortillas work well. They hold all the filling without tearing. Keep your skillet hot, but not too hot. This helps the outside get crisp while the cheese melts. Flip the quesadilla gently to avoid spills. Cook until both sides are golden brown. This gives a nice crunch. To boost flavor, try adding spices. A pinch of smoked paprika adds a nice kick. You can also mix in some chipotle for heat. Fresh herbs like cilantro brighten the dish. Don’t forget the BBQ sauce; use your favorite brand! A tangy sauce pairs well with the chicken. You can also experiment with different cheeses. Pepper jack cheese adds spice and creaminess. Make your plate pop with color! Cut the quesadillas into wedges for easy serving. Arrange them on a bright platter. Drizzle extra BBQ sauce on top for flair. A sprinkle of fresh cilantro makes it look fresh. Serve with a dollop of sour cream or guacamole on the side. This adds a creamy balance to the meal. Use vibrant bowls for the dips to attract attention. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It’s already cooked and adds great flavor! Cheese Blend: Experiment with different cheese blends like pepper jack or gouda for a unique twist on flavor. Don’t Overfill: Be careful not to overfill your quesadilla to prevent it from bursting while cooking. A little goes a long way! Keep It Warm: If you're making multiple quesadillas, keep the cooked ones warm in a low oven while you finish cooking the rest. {{image_4}} You can change the protein in your BBQ chicken quesadilla melts. Use pulled pork for a smoky twist. Shredded beef works well too, adding a hearty flavor. If you have leftover turkey, it can be a tasty substitute. Just mix it with the BBQ sauce as you would with chicken. Each option brings a unique taste to your dish. To make a vegetarian version, skip the meat entirely. Use black beans or lentils as the base. They add protein and a nice texture. Mix in your favorite BBQ sauce for flavor. You can also add extra veggies like corn, zucchini, or mushrooms. This keeps the quesadilla filling and satisfying while being meatless. Cheese is key for a great quesadilla. While cheddar and mozzarella are classic, feel free to mix it up. Try pepper jack for some heat or gouda for a smooth, rich flavor. Feta can add a tangy kick, while cream cheese gives a creamy texture. Experiment with different cheeses to find your perfect blend. After enjoying your BBQ Chicken Quesadilla Melts, you might have some leftovers. Store them in an airtight container. Make sure to put them in the fridge within two hours of cooking. They will stay fresh for up to three days. Label the container with the date for easy tracking. To reheat, use a skillet for best results. Heat it over medium heat for a few minutes. Place the quesadilla in the skillet and cover it. This helps keep the quesadilla warm and moist. Cook for about 3-4 minutes on each side. You can also use a microwave. Just place it on a microwave-safe plate. Heat for about 1-2 minutes. Check to see if it’s hot all the way through. You can freeze BBQ Chicken Quesadilla Melts if you want to save some for later. First, let the quesadillas cool completely. Wrap each one tightly in plastic wrap. Then, put them in a zip-top freezer bag. You can store them in the freezer for up to three months. When ready to eat, thaw them overnight in the fridge. Reheat them in a skillet for the best texture. Enjoy your tasty meal anytime! You can prepare the BBQ chicken mixture a day early. Mix the cooked chicken with the BBQ sauce and store it in the fridge. Chop the onions and peppers too. When you're ready to cook, simply sauté the veggies. Then, assemble and cook the quesadillas fresh. This keeps them crispy and tasty. Yes, store-bought BBQ sauce works great! It saves time and adds flavor. Look for a sauce you enjoy. You can even try different brands to find the one you love most. Homemade sauces are fun, but store-bought makes this recipe quick and easy. Toppings can really make your quesadilla shine! Here are some of my favorites: - Chopped fresh cilantro for a burst of flavor. - A drizzle of extra BBQ sauce for more sweetness. - Sour cream or guacamole adds creaminess. - Sliced jalapeños for some heat. - Diced tomatoes for freshness. Feel free to mix and match these toppings to your taste! You’ve learned how to make BBQ Chicken Quesadilla Melts from start to finish. We discussed the key ingredients, substitutes, and tools for cooking. Next, we walked through steps for prep, cooking, and assembly. I shared tips to enhance flavor and presentation. You can also try variations like different proteins and cheeses. Lastly, storing and reheating your quesadillas is easy. To make great meals, use these ideas and enjoy cooking!

BBQ Chicken Quesadilla Melts

Delicious quesadillas filled with BBQ chicken, cheese, and sautéed vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup BBQ sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup bell pepper, thinly sliced
  • 4 large flour tortillas
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, chopped
  • 1 serving sour cream or guacamole

Instructions
 

  • In a medium-sized mixing bowl, combine the shredded chicken with the BBQ sauce, ensuring the chicken is thoroughly coated. Set the mixture aside to allow the flavors to meld.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the thinly sliced red onion and bell pepper. Sauté the vegetables for about 5 minutes, or until they become tender and caramelized. Once cooked, remove them from the skillet and set aside.
  • In the same skillet, lay one flour tortilla flat. Evenly sprinkle half of the shredded cheddar and mozzarella cheese over the entire surface of the tortilla.
  • Spoon half of the BBQ chicken mixture onto the cheese layer, followed by half of the sautéed red onion and bell pepper. Top with an additional sprinkle of cheese for extra melty goodness.
  • Carefully place another tortilla on top and gently press down. Cook the quesadilla in the skillet for approximately 3-4 minutes, or until the bottom tortilla turns a delightful golden brown. Use a spatula to carefully flip the quesadilla and cook the other side for another 3-4 minutes until the cheese has melted and the tortilla is golden and crisp.
  • Once cooked, remove the quesadilla from the skillet and repeat the process with the remaining ingredients to create a second quesadilla.
  • Allow the cooked quesadillas to cool for about a minute. Then, using a sharp knife, slice each quesadilla into wedges for easy serving.
  • Garnish each plate with a sprinkle of freshly chopped cilantro. Serve the quesadilla wedges alongside a dollop of sour cream or guacamole for dipping.

Notes

Arrange the wedges on a colorful platter, drizzling a bit of extra BBQ sauce over the top if desired. A sprinkle of additional cilantro can add a nice visual flair.
Keyword BBQ chicken, cheese, easy meal, quesadilla