Description
Crispy quesadillas stuffed with tender barbecue chicken and melted cheese, offering a quick and satisfying meal perfect for lunch, dinner, or game day snacks.
Ingredients
Chicken and Sauce
- 2 cups cooked chicken, shredded
- ½ cup barbecue sauce
Quesadilla Filling
- 2 cups shredded cheddar or Monterey Jack cheese
Other
- 4 large flour tortillas
- 1 tbsp butter or oil
Instructions
- Prepare the chicken: Toss the shredded cooked chicken with the barbecue sauce in a bowl until the chicken is well coated with the sauce.
- Heat the skillet: Place a non-stick skillet or frying pan over medium heat and add a little butter or oil to prevent sticking.
- Assemble the quesadilla: Lay one flour tortilla flat in the skillet. Sprinkle cheese evenly over half of the tortilla, then spoon the barbecue chicken on top of the cheese. Add a little more cheese on top of the chicken to help the quesadilla stick together when folded.
- Fold and cook: Carefully fold the tortilla over the filling to form a half-moon shape. Cook for about 2 to 3 minutes on one side until the tortilla is golden brown and crispy.
- Flip and finish: Using a spatula, carefully flip the quesadilla and cook the other side for another 2 to 3 minutes until golden brown and the cheese is melted inside.
- Repeat: Remove the cooked quesadilla from the skillet and set aside. Repeat the process with the remaining tortillas and filling.
- Serve: Slice each quesadilla into wedges and serve hot, optionally with sour cream, salsa, or ranch dressing.
Notes
- Serve with sour cream, salsa, or ranch dressing for added flavor.
- Add sliced red onions or jalapeños to the filling for an extra kick.
- This recipe is a great way to use leftover cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
