This BBQ chicken quesadilla has been our go-to for evenings when I want comfort food without hours in the kitchen. I first put this combination together on a hectic weeknight when leftover roasted chicken met a bottle of spicy-sweet barbecue sauce in my fridge. The first bite — a pillowy flour tortilla giving way to melted cheddar and smoky, saucy chicken — was such an immediate hit that I started keeping the components ready for an easy, satisfying meal. It’s a recipe that bridges pantry convenience with the warm, nostalgic flavors of a backyard cookout.

What makes this version special is how the textures play: a slightly crisped tortilla, gooey layers of cheddar, and tender shredded chicken that carries bright barbecue tang. I discovered subtle improvements over time — using a blend of sharp cheddar for depth, heating the skillet properly so the tortillas toast evenly, and finishing with thinly sliced green onions for a fresh contrast. It’s a recipe that’s helped me feed hungry teenagers, impressed friends at casual get-togethers, and turned leftovers into something memorable.

Ingredients

• Cooked shredded chicken (2 cups): Use roasted or poached chicken left over from dinner, a rotisserie bird, or quickly shred poached breasts. Dark meat adds more moisture; white meat is leaner. For store-bought convenience, a rotisserie chicken works beautifully.
• Barbecue sauce (1/2 cup): Choose a balanced sauce — Kansas City style for a sweet, thick glaze or a tangier Carolina-style for vinegar punch. I prefer an all-purpose brand like Sweet Baby Ray’s for consistency.
• Shredded cheddar cheese (2 cups): Sharp cheddar melts well and gives rich flavor; you can mix in Monterey Jack for extra creaminess. Freshly shred the cheese for best melting and mouthfeel.
• Large flour tortillas (4): Look for 10–12 inch tortillas labeled burrito-size; they crisp up nicely and hold the filling. If gluten-free is required, use certified gluten-free tortillas.
• Chopped green onions (1/4 cup, optional): Adds a bright, oniony finish — slice thin on the bias and sprinkle at the end for contrast.
• Olive oil (2 tablespoons): Used to crisp the tortillas evenly; a neutral oil like canola also works if you prefer less olive flavor.

Instructions

Combine the filling: In a medium bowl, toss 2 cups cooked shredded chicken with 1/2 cup barbecue sauce until every strand is coated. Aim for an even coating — the sauce should cling without making the filling soggy. Taste and adjust: a pinch of salt or a splash of lime can brighten the mix if your sauce is very sweet. Preheat the skillet: Heat a large nonstick or cast-iron skillet over medium heat. Pour 1 tablespoon olive oil and swirl to coat. The pan should be hot but not smoking; test by dropping a small piece of tortilla — it should sizzle gently and brown within 20–30 seconds. Assemble the first quesadilla: Place one tortilla flat in the skillet. Sprinkle about 1/2 cup shredded cheddar in an even layer, leaving a small rim. Spread 1/2 cup of the BBQ chicken mixture over the cheese, then top with another 1/2 cup cheese to help the top tortilla stick. Cover with a second tortilla. Cook until golden: Cook for 3–4 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Keep the heat at medium — too hot and the outside will burn before the cheese melts; too cool and the tortilla will dry out. Flip and finish: Carefully flip the quesadilla using a large spatula. Cook another 3–4 minutes until the second side is golden and cheese is fully melted. Press gently with the spatula to encourage even contact between filling and tortilla. Repeat and serve: Remove the finished quesadilla to a cutting board and repeat with remaining tortillas and filling. Let each rest for 1 minute, then slice into wedges. Garnish with chopped green onions if desired and serve warm with extra barbecue sauce, sour cream, or pickled jalapeños on the side.

Storage Tips

To store leftover quesadillas, let them cool to room temperature, then place in an airtight container with parchment between layers to prevent sticking. Refrigerate up to 3 days. For longer storage, flash-freeze individual wedges on a baking sheet, then transfer to a resealable freezer bag for up to 2 months. Reheat refrigerated quesadillas in a preheated skillet over medium-low heat for 3–4 minutes per side to restore crispness; frozen wedges reheat best in an oven at 375°F for 12–15 minutes. Avoid microwaving from frozen — it melts the cheese but leaves the tortilla soggy.

Ingredient Substitutions

If you need to swap ingredients: use rotisserie chicken or canned chicken in a pinch, reduce barbecue sauce by half and add a tablespoon of hot sauce for a spicier profile, or replace cheddar with pepper jack for heat or mozzarella for a milder pull. For gluten-free needs, use certified gluten-free flour or corn tortillas (note corn tortillas will be smaller and may require smaller portions). For dairy-free results, try a melty plant-based cheese and omit the cheddar — the texture will differ but the smoky chicken will still shine.

Serving Suggestions

Serve wedges with a trio of accompaniments: extra barbecue sauce for dipping, tangy sour cream or Greek yogurt to cut sweetness, and pickled jalapeños or quick-pickled red onions for acidity. A crisp green salad or coleslaw balances the richness, while charred corn salsa or a simple pico de gallo adds freshness. For game-day trays, stack wedges on a large platter and garnish with cilantro and thinly sliced green onions.

Cultural Background

This dish is a simple American take on the classic folded tortilla filled with cheese — an approach rooted in Mexican quesadillas but adapted here with barbecue flavors that reflect American regional tastes. The marriage of barbecue sauce and shredded chicken nods to Southern smoked-meat traditions, while the flour tortilla and quick skillet technique are hallmarks of Tex-Mex comfort cooking. Over the decades, homemade versions like this have become staples at potlucks and family dinners across the United States.

Seasonal Adaptations

In summer, use grilled chicken and add fresh corn kernels and diced tomatoes for brightness. In cooler months, swap in a smoky chipotle barbecue sauce and add sautéed onions or roasted poblano strips for depth. For holiday twists, incorporate leftover smoked turkey instead of chicken and pair with a cranberry-barbecue glaze for a festive flavor profile.

Meal Prep Tips

For quick weeknight assembly, mix the chicken and barbecue sauce in advance and keep it refrigerated for up to 3 days. Pre-shred the cheese and portion into 1/2-cup bags so assembly at dinner is a matter of layering and cooking. If packing for lunches, crisp the quesadilla and cool before wrapping in parchment; reheat in a toaster oven to restore crunch without making it greasy.

There’s something quietly satisfying about turning leftovers into a shared favorite. These quesadillas are easy to personalize, quick to make, and endlessly sharable — I hope they become a staple in your weeknight rotation too.