Description
This BBQ Chicken Quesadilla recipe is a quick and easy Tex-Mex favorite loaded with saucy shredded BBQ chicken, melty cheddar cheese, and a colorful mix of corn, black beans, and bell peppers. Perfectly cooked in a skillet until golden and crispy, these quesadillas make a delicious meal or snack that the whole family will love.
Ingredients
Chicken Mixture
- 2 cups cooked shredded chicken (or 2 small chicken breasts, cooked and shredded)
- ½ cup storebought or homemade BBQ sauce
Vegetables
- ¼ cup frozen corn, thawed
- ¼ cup cooked black beans
- ¼ cup diced red bell pepper
- ¼ cup diced onion
Cheese & Tortillas
- 1 cup grated cheddar cheese
- 4 10-inch flour tortillas (or gluten-free tortillas, if needed)
Cooking Oil
- 2 teaspoons cooking oil (about ½ teaspoon per tortilla plus extra for pan)
Instructions
- Prepare the Chicken Mixture: In a bowl, mix the shredded cooked chicken with the BBQ sauce until well combined. Grate the cheddar cheese and have the corn, black beans, diced red pepper, and onion ready to use for easy assembly.
- Heat and Oil the Tortilla: Heat a nonstick pan over medium-low heat. Drizzle about ½ teaspoon of cooking oil onto one side of a tortilla, using your hands or a brush to spread the oil evenly over both sides. This ensures a crisp and golden quesadilla crust.
- Initial Cooking of Tortilla: Place the oiled tortilla in the heated pan and cook for 10 seconds to warm it slightly, then remove the pan from the heat and carefully flip the tortilla over.
- Assemble the Quesadilla: On one half of the tortilla, spread ¼ cup of grated cheddar cheese. Add ½ cup of the BBQ chicken mixture followed by 1 tablespoon each of thawed corn, cooked black beans, and diced red pepper. Fold the empty half of the tortilla over the filling and press the edges lightly to seal.
- Cook Until Golden and Melty: Return the pan to medium-low heat. Cook the quesadilla on one side for 2 minutes until golden and the cheese begins to melt. Carefully flip it over and cook for an additional 2 minutes to achieve even browning and melted cheese inside.
- Serving: Remove the quesadilla from the pan. Transfer to a cutting board and cut it into four triangle slices. Repeat the process with the remaining tortillas and filling until all quesadillas are cooked.
Notes
- If you don’t have cooked shredded chicken, cook two small chicken breasts by boiling or pan-searing until fully cooked, then shred.
- Feel free to substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for variation.
- Use gluten-free tortillas if you require a gluten-free option.
- Adjust the amount of veggies according to your preference or what you have available.
- Cooking the quesadilla on medium-low heat helps prevent burning while melting the cheese thoroughly.
