BBQ Chicken Quesadillas are sizzling, cheesy, and packed with flavor. This quick and comforting dinner takes just 30 minutes to make, and it hits the spot every time. Crisp tortillas are stuffed with BBQ-slathered shredded chicken and sharp cheddar cheese, grilled to golden perfection, and ready to dip into even more tangy sauce.

Why I Love This Recipe

I always reach for this recipe when I want something fast, hearty, and comforting. The combination of smoky BBQ sauce, juicy chicken, and gooey cheese wrapped in crispy tortillas just works. I love how customizable it is—perfect for using up leftover chicken, trying different cheese blends, or sneaking in extra veggies. I also like that I can prep the components ahead of time and throw them together on a busy weeknight in under 10 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 gluten free tortillas (I like Mission or Siete brands)

• 3 cups cooked and shredded chicken breast (about 1 lb precooked weight)

• 8 oz shredded sharp cheddar cheese

• BBQ sauce (to taste)

Directions

1. I start by mixing the shredded chicken with my favorite BBQ sauce in a bowl and set it aside.

2. I heat a large 12″ skillet over medium heat and spray it with nonstick spray.

3. I place one tortilla in the skillet, then layer it with a bit of shredded cheese, 1/4 of the BBQ chicken, and another sprinkle of cheese. I top it off with a second tortilla.

4. I cook the quesadilla until the bottom tortilla is golden brown, then carefully flip it to brown the other side.

5. Once cooked, I transfer it to a cooling rack so it stays crispy while I repeat with the rest of the ingredients.

6. When I’m ready to eat, I slice the quesadillas with a pizza cutter and serve them with extra BBQ sauce for dipping.

Servings and timing

This recipe makes 4 servings. Each quesadilla takes about 10 minutes to cook, and the entire dish comes together in roughly 30 minutes, including prep. It’s an ideal weeknight meal when I want something satisfying without spending too much time in the kitchen.

Variations

• I like to add caramelized onions for extra sweetness and depth.

• For a little kick, I sometimes mix in chopped jalapeños or drizzle hot sauce over the chicken.

• A handful of baby spinach or chopped bell peppers makes it feel a bit more wholesome.

• I occasionally swap cheddar for Monterey Jack, mozzarella, or a smoky gouda.

• Instead of full quesadillas, I fold one tortilla in half to make smaller, snackable portions—great for kids or appetizers.

Storage/Reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until crispy and heated through—this keeps the tortillas from getting soggy. I avoid the microwave if I want to keep that satisfying crunch, but it works in a pinch for speed.

FAQs

How do I make this recipe even faster?

I like to prep the chicken and shred the cheese in advance. Using rotisserie or leftover grilled chicken also shaves off a lot of time.

Can I freeze BBQ chicken quesadillas?

Yes, I freeze them after assembling and cooking. Once cooled, I wrap them tightly and store them in freezer bags. I reheat directly from frozen in a skillet or toaster oven.

What BBQ sauce works best?

I go with whatever BBQ sauce I already love—it can be sweet, smoky, or spicy. Stubb’s Sticky Sweet is a favorite of mine.

Can I make this recipe dairy-free?

Yes, I use dairy-free cheese and make sure the tortillas are also dairy-free. There are a lot of great vegan cheese options that melt well for quesadillas.

Do I have to use gluten-free tortillas?

No, if I don’t need it to be gluten-free, I use regular flour tortillas. This recipe works just as well with standard options.

Conclusion

BBQ Chicken Quesadillas are one of my favorite go-to meals. They’re fast, full of flavor, and endlessly adaptable to whatever I have on hand. Whether I’m cooking for the family on a busy night or craving comfort food, this recipe always delivers.