This BBQ chicken quesadilla has been my go-to answer for weeknight dinners and last-minute get-togethers for years. I first put this combination together one Friday evening when the family requested something quick, filling, and slightly different from the usual tacos. The sweet-tangy barbecue sauce paired with warm, shredded chicken and melting sharp cheddar felt like a revelation: comforting, flavorful, and easy to customize. Right away it became a staple in our home because it satisfies picky eaters and hungry adults alike.

What makes these quesadillas special is the contrast of textures — crisp, golden tortillas giving way to a molten interior of cheese and saucy chicken. The barbecue sauce brings a glossy, slightly sticky note that carries spices and a hint of smoke, while the cheddar rounds everything out with depth and savory richness. I love that you can use leftover roasted or rotisserie chicken and whip this up in less than half an hour; that flexibility has saved many late dinners and impromptu guests.

Ingredients

• Cooked shredded chicken: I use about 2 cups of leftover rotisserie chicken (roughly 12 ounces shredded). Rotisserie chicken is my cheat-day favorite because it brings built-in seasoning and great texture; if using raw chicken, poach or roast first and shred.
• Barbecue sauce: 1/2 cup of your favorite brand. I often choose a balanced sauce like Sweet Baby Ray's or Stubb's original — something neither too vinegary nor overly sweet so the cheese still shines through.
• Shredded cheddar cheese: 2 cups (about 8 ounces) shredded. Use sharp cheddar for more flavor; pre-shredded works fine, but freshly shredded melts creamier.
• Flour tortillas: Four large (10–12 inch) tortillas. Choose pliable tortillas that crisp without cracking — burrito-style large tortillas give excellent fold and chew.
• Green onions (optional): 1/4 cup chopped for garnish. They add a bright bite and color contrast.
• Olive oil: 2 tablespoons for cooking (1 tablespoon per skillet batch). Can substitute butter for a richer, browned flavor.

Instructions

Mix the chicken and sauce:In a medium bowl, combine 2 cups shredded chicken with 1/2 cup barbecue sauce. Toss until the chicken is evenly coated — you want the pieces moist but not swimming in sauce. Taste and adjust: if the sauce is very sweet, add a squeeze of lemon or a dash of hot sauce to brighten the flavor. Let rest for 5 minutes to allow the sauce to cling to the meat.Heat the skillet:Warm a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil. The pan should be hot but not smoking; test by flicking a drop of water that should sizzle briskly. Medium heat ensures the tortilla crisps evenly while the cheese melts without burning.Assemble the quesadilla:Place one tortilla flat in the skillet. Evenly sprinkle about 1/2 cup shredded cheddar across half the tortilla as a base. Spoon about 1/2 cup of the BBQ chicken mixture on top of the cheese, spreading it to the edges but leaving a small margin to prevent overflow. Sprinkle another 1/2 cup of cheese over the chicken — this "cheese top and bottom" technique helps glue the layers together.Cover and cook the first side:Fold the tortilla over or top it with a second tortilla and press gently. Cook for 3–4 minutes until the bottom tortilla is golden brown and the cheese at the edges begins to melt. If using a second tortilla on top, gently press down with a spatula to promote contact and even browning. Look for small bubbles forming in the cheese near the edges as a sign it's ready to flip.Flip and finish:Carefully flip the quesadilla using a wide spatula. Cook the second side another 3–4 minutes until golden and the cheese is fully melted. If the outside browns too fast before the cheese melts, lower the heat slightly and cover the skillet for a minute to trap heat.Rest and slice:Transfer the finished quesadilla to a cutting board and let rest for 1–2 minutes — this helps the cheese set slightly so it doesn't spill when you slice. Cut into 3–4 wedges with a sharp knife or pizza cutter. Repeat the process with remaining tortillas and filling.

Storage Tips

To keep quesadillas at peak quality, cool them completely before refrigerating to avoid condensation making the tortillas soggy. Place wedges in a single layer or separate layers with parchment paper in an airtight container. Refrigerate for up to 3 days. For longer storage, wrap each whole quesadilla tightly in plastic wrap then foil and freeze up to 2 months. Reheat refrigerated wedges in a skillet over medium heat for 2–3 minutes per side until warmed through and crisp; if reheating from frozen, use medium-low heat and cover briefly to allow the center to warm without charring the tortillas.

Ingredient Substitutions

Swap the flour tortillas for large corn or gluten-free tortillas if avoiding gluten, though corn can be more fragile and require gentle handling. Replace cheddar with pepper jack for a spicy kick, Monterey Jack for creaminess, or a vegan cheese to make a dairy-free alternative. If you don’t have cooked chicken, use 2 boneless, skinless chicken breasts (about 1 pound): season, bake at 400°F for 20–25 minutes until 165°F internal, then shred. For a smoky depth, stir a teaspoon of smoked paprika into the chicken mixture.

Serving Suggestions

Serve wedges hot with extra barbecue sauce, sour cream, or a quick avocado crema (mashed avocado mixed with a tablespoon of lime juice and a pinch of salt). A simple slaw (cabbage, carrot, a little mayo, and apple cider vinegar) brightens the plate and adds crunch. For a picnic or game-day spread, arrange wedges on a wooden board with pickles, sliced jalapeños, and bowls of dipping sauces for variety.

Cultural Background

This fusion-style dish blends the Mexican concept of the folded tortilla with American barbecue flavors. While quesadillas are traditional in Mexican cooking, combining them with barbecue-sauced meats nods to Southern U.S. barbecue traditions. It’s an example of how comfort foods adapt across cultures — taking familiar elements and recombining them into something new and approachable.

Seasonal Adaptations

In summer, use leftover grilled chicken and a fresh corn slaw for a lighter touch. In colder months, swap barbecue sauce for a spiced apple-bourbon glaze for deeper warmth and pair with roasted sweet potatoes on the side. Holiday gatherings welcome a cranberry-barbeque twist — fold in a tablespoon of whole-berry cranberry sauce for a festive tang.

Meal Prep Tips

Prepare the chicken mixture up to two days ahead and store in the refrigerator. Keep the shredded cheese and tortillas separately refrigerated; assemble and cook just before serving to maintain crispness. For batch cooking, make all quesadillas, cool, and freeze on a baking sheet before transferring to a bag — reheat in a skillet or oven at 350°F for 10–12 minutes from frozen.

These quesadillas are simple to scale and personalize, and they never fail to bring people together. Whether it’s a rushed weeknight or a relaxed weekend gathering, the combination of tangy barbecue, warm chicken, and molten cheddar is comfort food with attitude — give it a try and make it your own.