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Crispy BBQ Chicken and Veggie Quesadillas

Golden, crispy flour tortillas stuffed with savory chicken, melted cheddar jack, diced red onions, and peppers, finished with a sticky BBQ glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Quesadilla Base
  • 2 large flour tortillas burrito size
  • 1 cup cooked chicken shredded (rotisserie works well)
  • 1.5 cups Cheddar Jack cheese freshly shredded
  • 0.25 cup red onion finely diced
  • 0.25 cup red bell pepper finely diced
Cooking & Topping
  • 1 tbsp butter for frying
  • 1 tbsp olive oil
  • 3 tbsp BBQ sauce plus extra for drizzling
  • 1 tsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet or Griddle
  • Chef's Knife
  • Cutting Board
  • Spatula

Method
 

  1. Prepare ingredients: Shred the chicken and toss with 1 tablespoon of BBQ sauce. Dice onions and peppers finely.
  2. Assemble: Lay tortillas flat. Sprinkle cheese on one half. Top with chicken mixture, onions, and peppers. Add a little more cheese on top to bind.
  3. Fold: Fold the tortilla in half over the filling to create a half-moon shape.
  4. Cook: Heat butter and oil in a large skillet over medium heat. Place quesadillas in the pan.
  5. Crisp: Cook for 3-4 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted.
  6. Serve: Remove from heat, let rest for 1 minute. Slice into wedges, drizzle with remaining BBQ sauce, and garnish with parsley.

Notes

Ensure your pan isn't too hot, or the tortilla will burn before the cheese melts inside.