Description

These spicy BBQ chicken quesadillas are packed with flavor! Crispy, cheesy, and ready in 20 minutes. Perfect for a quick, satisfying meal.

Ingredients

For the Spicy BBQ Chicken Filling:

2 cups Cooked Chicken, shredded or diced: This is your protein base. A rotisserie chicken is perfect for speed, or you can poach or grill 2 chicken breasts seasoned with salt, pepper, and chili powder.
¾ cup BBQ Sauce: Use a good-quality, smoky BBQ sauce. For the “spicy” element, you can either use a spicy BBQ sauce (like Stubb’s Spicy or Sweet Baby Ray’s Hot ‘N Spicy) or add heat separately.
1-2 tbsp Hot Sauce: Such as Cholula, Frank’s RedHot, or sriracha, to taste. This allows you to control the heat level precisely.
1 tsp Smoked Paprika: Adds a deep, smoky flavor that complements the BBQ sauce.
½ tsp Chili Powder: For a base level of warmth and complexity.
½ tsp Cumin: Adds an earthy, warm note that pairs beautifully with the other spices.
1 tbsp Olive Oil: For sautéing the vegetables.

For the Vegetables and Aromatics:

1 small Red Onion, thinly sliced: Provides a sharp, crunchy, and slightly sweet contrast.
1-2 Jalapeño Peppers, finely diced: For fresh, vegetal heat. Remove the seeds and membranes for less spice.
2 cloves Garlic, minced: For essential aromatic depth.
⅓ cup Fresh Cilantro, chopped: Adds a necessary fresh, bright flavor at the end.

For the Cheese and Assembly:

2 cups Shredded Cheese: A blend is ideal for flavor and meltability. Use a combination of:
- 1 cup Monterey Jack Cheese: For its excellent melting quality and mild flavor.
- 1 cup Sharp Cheddar Cheese: For a tangy, robust cheesy flavor.
- Other great options: Pepper Jack cheese (for extra heat), Colby Jack, or a Mexican cheese blend.
4 Large (10-inch) Flour Tortillas: Burrito-sized tortillas work best for easy folding and a good filling-to-tortilla ratio.
2-3 tbsp Butter, softened, or Olive Oil: For brushing the outside of the tortillas to achieve a golden-brown, crispy exterior.

For Serving (Optional but Recommended):

Sour Cream or Mexican Crema
Fresh Guacamole or Sliced Avocado
Extra BBQ Sauce for dipping
Salsa or Pico de Gallo
Lime Wedges

Instructions

Step 1: Prepare the Flavorful Filling
In a medium skillet, heat the tablespoon of olive oil over medium heat. Add the sliced red onion and diced jalapeño, and sauté for 4-5 minutes until they have softened and the onions become translucent. Add the minced garlic and cook for another minute until fragrant.

Step 2: Combine Chicken and Sauce
To the skillet with the onions and jalapeños, add the shredded cooked chicken, BBQ sauce, hot sauce, smoked paprika, chili powder, and cumin. Stir everything together until the chicken is thoroughly coated in the sauce and the mixture is heated through. Remove from heat and stir in the fresh cilantro. Taste and adjust seasoning, adding more hot sauce if desired.

Step 3: Assemble the Quesadillas
Lay one tortilla flat on a clean work surface. Sprinkle a thin layer of the shredded cheese blend over one half of the tortilla. This initial layer of cheese acts as a “glue” for the bottom. Spoon a generous amount of the spicy BBQ chicken mixture evenly over the cheese. Top the chicken with another heavy sprinkling of the remaining cheese. The cheese on top will melt and bind the filling to the other side of the tortilla when folded.

Step 4: Fold and Prepare for Cooking
Carefully fold the bare half of the tortilla over the filled half, pressing down gently. Repeat the process with the remaining tortillas and filling.

Step 5: Cook to Golden-Brown Perfection
Heat a large, heavy-bottomed skillet or griddle (non-stick or cast-iron are ideal) over medium heat. Lightly brush the surface with butter or oil. Place one assembled quesadilla in the hot skillet. Cook for 2-4 minutes, until the bottom is golden brown and crispy. Using a wide spatula, carefully flip the quesadilla.

Step 6: The Second Side and Melty Finish
Cook on the second side for another 2-4 minutes, until equally golden brown and the cheese inside is audibly sizzling and completely melted. Press down gently with the spatula to ensure even cooking. If the quesadilla is browning too quickly, reduce the heat to allow the cheese more time to melt.

Step 7: Rest, Slice, and Serve
Transfer the cooked quesadilla to a cutting board and let it rest for exactly one minute. This allows the molten cheese to set slightly, preventing a messy eruption when you cut into it. Use a sharp knife or a pizza cutter to slice it into 2 or 3 wedges. Serve immediately with your chosen dipping sauces and garnishes

Notes

Large Skillet or Griddle (cast iron is highly recommended for even heating)
Mixing Bowls
Sharp Knife and Cutting Board
Brush (for butter/oil)
Spatula (a wide, flexible one is best for flipping)
Pizza Cutter or Sharp Knife (for slicing)

Prep Time: 15 minutes
Category: Lunch
Cuisine: American

Nutrition

Calories: 650 kcal
Sugar: 15 g
Sodium: 1200 mg
Fat: 25 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 30 g