This BBQ chicken quesadilla is one of those recipes I turn to when I want something fast, comforting, and ridiculously satisfying. I first put this together on a busy weeknight when I had leftover shredded chicken and a bottle of tangy barbecue sauce sitting in the fridge. The result was better than I expected: crisp tortilla shells giving way to ooey-gooey cheddar, a tangy-sweet barbecue punch, and warm shredded chicken with just enough bite from green onions. It quickly became a staple for last-minute dinners, game-day snacks, and even casual entertaining.

I love how adaptable this dish is. It can be made with rotisserie chicken for speed, or with meal-prepped shredded breast for a leaner version. The textures are what make it memorable: the crunch of a golden tortilla and the stretch of melted cheese contrasted by tender, saucy chicken. I often make a double batch of the filling because the leftovers are perfect in sandwiches, on nachos, or even folded into a breakfast burrito the next morning.

Ingredients

• Cooked shredded chicken: About 2 cups of pre-cooked, shredded meat. Rotisserie chicken works great for speed, or use leftover roasted chicken. White meat provides a milder flavor while dark meat gives a juicier result.
• Barbecue sauce: 1/2 cup of a smoky, tangy sauce. Choose a mid-sweet sauce like Sweet Baby Ray's or your favorite craft bottle; adjust to taste if yours is very sweet or very spicy.
• Shredded cheddar cheese: 2 cups of sharp cheddar gives the best melt and flavor contrast. Pre-shredded cheese is convenient but freshly shredded melts more smoothly.
• Flour tortillas: Four large tortillas, about 10 inches each. Use all-purpose flour tortillas for pliability and crispness; heat helps them brown evenly.
• Green onions (optional): 1/4 cup chopped for freshness and mild bite. Scallions brighten the finished wedges and add color.
• Olive oil: 2 tablespoons for the skillet. You can substitute a neutral oil like vegetable or canola if preferred.

Instructions

Combine the filling:In a medium bowl, stir together 2 cups of cooked shredded chicken and 1/2 cup of barbecue sauce until the chicken is evenly coated. Taste and adjust: if your sauce is very thick, add a teaspoon of water to loosen it; if it’s mild, add a splash more. Let the mixture rest while you heat the skillet so flavors meld.Heat the skillet:Warm a large skillet over medium heat and add 1 tablespoon of olive oil. You want the pan hot enough to sizzle a dusting of flour, but not so hot that the tortilla browns before the cheese melts. Medium heat is usually ideal—aim for a surface temperature around 325 to 350 degrees Fahrenheit if you have an infrared thermometer.Assemble the first quesadilla:Place one tortilla in the skillet and immediately sprinkle 1/2 cup of shredded cheddar on half the surface, leaving a small edge so the cheese doesn't leak. Spoon 1/2 cup of the BBQ chicken mixture over the cheese, spreading it to an even layer. Top with another 1/2 cup of cheese. Fold or place a second tortilla on top to create a sandwich if you prefer double-tortilla quesadillas.Cook and flip:Cook for 3 to 4 minutes, until the bottom tortilla is golden brown and the cheese begins to melt. Use a wide spatula to carefully flip the quesadilla; if it resists, loosen the edges with the spatula first. Cook another 3 to 4 minutes until the second side is golden and the cheese is fully melted. The internal temperature should be warm throughout and the cheese should pull when cut.Repeat and rest:Remove the cooked quesadilla to a cutting board and let it rest for 1 minute—this helps the cheese set slightly so slices hold together. Repeat with remaining tortillas and filling, adding the remaining tablespoon of oil to the skillet as needed.

Storage Tips

To preserve texture and flavor, cool cooked wedges to room temperature for no more than one hour and then refrigerate in a shallow airtight container. For up to three days refrigeration is fine; for longer storage, wrap individual wedges tightly in plastic wrap and foil, then freeze. When reheating from frozen, allow 10 to 15 minutes in a 350 degrees Fahrenheit oven wrapped in foil to warm through, then crisp briefly in a hot skillet without oil. Avoid microwaving straight from frozen as it can make tortillas soggy.

Ingredient Substitutions

If you want to change the profile, swap the cheddar for Monterey Jack for a milder melt or pepper jack for heat. Use corn tortillas for a gluten-free option if you can find large, pliable corn tortillas, though they may be slightly more fragile. Substitute pulled pork or shredded beef for the chicken to create different smoky depths. For a lighter version, use reduced-fat cheese and a lean roast chicken, or replace barbecue sauce with a yogurt-based sauce and add herbs for a fresher take.

Serving Suggestions

Serve wedges with a trio of dipping options: cool sour cream or crema, extra barbecue sauce for an added hit of smoke, and a bright pico de gallo or quick slaw to cut the richness. Garnish with chopped green onions and a squeeze of lime. For a fuller meal, pair with a crisp green salad, roasted corn on the cob, or a simple black bean salad. These are also perfect for parties—slice into small wedges and set on a platter with toothpicks for easy sharing.

Cultural Background

Quesadillas are a beloved part of Mexican and Tex-Mex culinary traditions, centered around the simple idea of cheese melted inside a tortilla. This variation blends those traditions with American barbecue flavors—an homage to regional crossover cooking where convenience meets bold sauces. While not traditional, the combination is emblematic of contemporary fusion cooking that thrives on layering familiar comfort tastes in new formats.

Seasonal Adaptations

In summer, add grilled corn kernels and chopped fresh tomatoes to the filling for brightness. In fall, swap in a touch of smoked paprika and roasted sweet potato chunks for a heartier blend. For winter gatherings, use a slow-roasted barbecue chicken with caramelized onions to deepen flavor. Small adjustments like swapping sharp cheddar for smoked gouda can adapt the quesadilla to the season with minimal effort.

Meal Prep Tips

Make the filling up to three days ahead and store it refrigerated. Portion 1/2 cup scoops into small containers for quick assembly during the week. Pre-shred cheese and keep tortillas wrapped in a damp towel inside a resealable bag to maintain pliability. When ready to eat, assemble and pan-sear straight from chilled filling; allow an extra minute or two on the skillet so the interior reaches the desired temperature without burning the exterior.

These quesadillas are easy to make your own—experiment with cheeses, sauces, and add-ins until you find the combination that becomes your family favorite. Invite friends over, put out a dipping station, and enjoy how such a simple dish can create big smiles around the table.