This is the ultimate chicken quesadilla recipe. Loaded with saucy bbq chicken, lots of melty cheese, and Tex-Mex favorites like corn, black beans, and bell peppers, they are always a winner. You’ll love how quick and easy they are to make!
Chicken quesadillas are my answer to “What should I make for dinner tonight?” Even on nights when the fridge feels empty, I can almost always pull this together — and as long as you’ve got tortillas and cheese, you’re already halfway there.
What makes these quesadillas extra good is the BBQ chicken. It’s simply cooked chicken tossed with BBQ sauce, but that sweet, smoky flavor works so well with a Tex-Mex-style quesadilla. It takes a familiar, dependable dinner and turns it into something a little more special, without any extra effort.
Tips for making the best chicken quesadilla
Chicken quesadillas are very easy to make. But we have a few tips on how to make them the best.
- Start with one tortilla and fold it in half. If you stack two tortillas instead, it is very hard to flip over and you’ll likely lose most of the filling in your pan.
- Cook one side of the tortilla for about 10 seconds then remove the pan from the heat and flip the tortilla over. This warms it a little which helps the cheese to melt and gives the tortilla a better texture.
- Make sure that you sprinkle the cheese right to the edge of the tortilla. When it melts, it acts like the glue that will hold the quesadilla together.
- Resist the temptation to overstuff your quesadilla.
- Cook the quesadillas on moderate heat. This will allow the cheese to melt and the fillings to warm without the tortilla becoming too crispy or burned.
What to serve with this chicken quesadilla recipe
Chicken quesadillas are easily a meal in themselves. A little sour cream and some store-bought or homemade salsa are all they need. You can make some guacamole if you’re feeling fancy.
But if you want to serve these as part of a larger meal, some spicy Mexican rice and roasted corn and avocado salad go really well together!
BBQ Chicken Quesadilla Recipe
- Pin
Ingredients
- ▢ 2 cups cooked shredded chicken (or 2 small chicken breasts – see notes)
- ▢ ½ cup storebought or homemade BBQ sauce
- ▢ 1 cup grated cheddar cheese
- ▢ ¼ cup frozen corn (thawed)
- ▢ ¼ cup cooked black beans
- ▢ ¼ cup diced red pepper
- ▢ ¼ cup diced onion
- ▢ 2 teaspoons cooking oil
- ▢ 4 10-inch flour tortillas
Instructions
- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use. 2 cups cooked shredded chicken, ½ cup storebought or homemade BBQ sauce, 1 cup grated cheddar cheese, ¼ cup frozen corn, ¼ cup cooked black beans, ¼ cup diced red pepper, ¼ cup diced onion
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over. 4 10-inch flour tortillas, 2 teaspoons cooking oil
- Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip it over and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular Tex-Mex recipes
Spicy Mexican Rice
Easy Recipe for Guacamole (5 Minutes!)
Pork Carnitas
Shrimp Fajitas with Onions, Peppers, and Cilantro Lime Ranch
BBQ Chicken Quesadilla Recipe
Ingredients
- 2 cups cooked shredded chicken , or 2 small chicken breasts - see notes
- ½ cup storebought or homemade BBQ sauce
- 1 cup grated cheddar cheese
- ¼ cup frozen corn , thawed
- ¼ cup cooked black beans
- ¼ cup diced red pepper
- ¼ cup diced onion
- 2 teaspoons cooking oil
- 4 10-inch flour tortillas
Instructions
- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use. 2 cups cooked shredded chicken, ½ cup storebought or homemade BBQ sauce, 1 cup grated cheddar cheese, ¼ cup frozen corn, ¼ cup cooked black beans, ¼ cup diced red pepper, ¼ cup diced onion
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over. 4 10-inch flour tortillas, 2 teaspoons cooking oil
- Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip it over and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
