BBQ Chicken Quesadilla Melts

$- 2 cups cooked chicken, shredded - 1 cup BBQ sauce - 1 cup shredded cheese (cheddar or Monterey Jack) - 4 large flour tortillas - 1 bell pepper, thinly sliced - 1 small red onion, thinly sliced - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Sour cream (for dipping) I love using simple, fresh ingredients for my BBQ Chicken Quesadilla Melts. First, I start with cooked chicken. I prefer shredded chicken for its easy mixing with BBQ sauce. It soaks up that flavor well. Next is the BBQ sauce. Choose your favorite brand or make your own for a personal touch. Then, I grab some cheese. Cheddar or Monterey Jack works great. They melt nicely and add creaminess. Now for the tortillas, I use large flour ones. They fold easily and hold the filling well. For veggies, I add bell pepper and red onion. Their sweetness balances the smoky BBQ. Olive oil helps sauté them until soft. Finally, I garnish my quesadilla melts with fresh cilantro. It adds a lovely color and fresh taste. I also serve sour cream on the side for dipping. This dish is not just tasty; it's colorful and fun too! - Calories per serving: Approximately 400 - Macronutrient breakdown: - Protein: 25g - Carbs: 30g - Fats: 20g Knowing the nutritional info helps you enjoy this dish. Each serving gives you a good amount of protein and essential nutrients. It’s a hearty meal perfect for any time of day! {{ingredient_image_1}} 1. First, take your cooked chicken and shred it. In a mixing bowl, combine the chicken with BBQ sauce. Make sure every piece gets coated well. 2. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced bell pepper and red onion. Sauté them until they soften, about 5 to 7 minutes. This step adds great flavor. 3. Now, it’s time to assemble your quesadilla. Lay one large flour tortilla on a clean surface. On one half, spread a generous amount of the BBQ chicken mixture. Add a handful of shredded cheese on top of the chicken. Then, sprinkle some of your sautéed bell peppers and onions. 4. Fold the tortilla over to make a half-moon shape. This keeps all the tasty fillings inside. 5. Place the folded quesadilla in the skillet. Cook for 3 to 4 minutes on one side until it turns golden brown and crispy. Carefully flip it with a spatula and cook the other side for another 3 to 4 minutes. 6. When both sides are browned and the cheese melts, remove the quesadilla from the skillet. Let it sit for a minute. This helps it hold its shape when you cut it into wedges. 7. Repeat this process with the remaining tortillas and filling. 8. Finally, garnish your quesadilla melts with fresh chopped cilantro. Serve them with sour cream on the side for dipping. Cut the quesadilla into wedges for easy serving. Arrange the wedges on a nice plate for a fun look. You can add fresh cilantro on top for color. For dips and sides, I suggest serving sour cream. It balances the BBQ flavor nicely. You can also pair these quesadilla melts with a fresh salad or some tortilla chips for crunch. Enjoy your meal! To make crispy quesadillas, use a hot skillet. Heat it over medium heat for even cooking. Lightly coat the skillet with olive oil. This will help the quesadilla brown nicely. Flip the quesadilla with a spatula. Cook it until both sides are golden brown, about 3-4 minutes each. For the best results, I recommend using a cast-iron skillet. It holds heat well and cooks evenly. A non-stick skillet also works great. Avoid using a thin pan as it can burn the quesadilla. If you want to change the BBQ sauce, try teriyaki sauce for a sweet twist. You can also use a spicy sauce for added heat. For cheese, consider pepper jack for a kick. Creamy mozzarella can give a mild flavor. Mix different cheeses for unique tastes. This lets you play with flavors and find your favorite combination! Pro Tips Use leftover chicken: This recipe is perfect for utilizing leftover rotisserie chicken, making it a quick and convenient option for busy weeknights. Customize your fillings: Feel free to add other vegetables like mushrooms or spinach to the filling for extra flavor and nutrition. Perfectly crispy quesadillas: Ensure the skillet is hot enough before adding the quesadilla to get that golden-brown crispiness on both sides. Serve with toppings: Enhance your quesadilla by offering a variety of toppings like avocado slices, jalapeños, or different types of salsa for a customized experience. {{image_2}} You can make BBQ chicken quesadilla melts more exciting with some tasty add-ins. Adding jalapeños gives a nice kick. Slice them thin and mix them in with the chicken and BBQ sauce. You can also include other veggies to bring in more flavor. Mushrooms add a savory touch, while zucchini brings a fresh taste. Both can be sautéed with the bell pepper and onion. Mix and match to find your favorite combo! If you want a twist on the classic, try different proteins. Pork works well with BBQ sauce, giving a smoky flavor. Beef is another great option; just make sure it’s cooked tender. For a plant-based choice, use shredded jackfruit or your favorite meat substitute. These options keep the dish hearty while adding unique tastes. To keep your BBQ chicken quesadilla melts fresh, store them in the fridge. Use an airtight container to avoid drying out. If you plan to eat them within three days, this method works well. The quesadillas will stay good for up to three days. Freezing your quesadilla melts is easy. Here’s how to do it: 1. Cool the Quesadillas: Allow them to cool completely before freezing. This helps avoid ice crystals. 2. Wrap Each Quesadilla: Use plastic wrap or foil to wrap each quesadilla tightly. This keeps them fresh. 3. Place in Freezer Bag: Put the wrapped quesadillas in a freezer bag. Label it with the date for easy tracking. 4. Freeze: Store them in the freezer for up to two months. To reheat, remove the quesadilla from the freezer. Let it thaw in the fridge overnight. You can also reheat them straight from the freezer. Just add a few extra minutes to the cooking time in the skillet. Cook until warm throughout, and enjoy your tasty BBQ chicken quesadilla melts! If you lack flour tortillas, you can use corn tortillas. They work well and give a nice crunch. You can also use pita bread or even large lettuce leaves for a low-carb option. Each choice adds its own unique flavor to the dish. Yes, you can prepare the filling ahead of time. Just store the BBQ chicken mixture and veggies in the fridge. When you're ready to eat, assemble the quesadillas and cook them fresh. This method saves time and keeps your quesadillas tasty. To melt cheese well, use a mix of cheeses like cheddar and Monterey Jack. These melt nicely together. Cook the quesadilla on medium heat. This helps the cheese melt without burning the tortilla. Cover the skillet with a lid for a minute. This traps heat and melts the cheese evenly. In this blog post, we explored making BBQ chicken quesadilla melts, covering ingredients, steps, and tips. We discussed key ingredients, nutritional values, and cooking methods to ensure crispiness. You learned about flavor variations and storage tips to keep leftovers fresh. These quesadillas are not only tasty but also flexible. With simple adjustments, you can make them your own. Enjoy cooking and savor your delicious creations!$

BBQ Chicken Quesadilla Melts

Delicious quesadillas filled with BBQ chicken, cheese, and sautéed vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup BBQ sauce
1 cup shredded cheese (cheddar or Monterey Jack)
4 large flour tortillas
1 unit bell pepper, thinly sliced
1 small red onion, thinly sliced
2 tablespoons olive oil
1 unit Fresh cilantro, chopped (for garnish)
1 unit Sour cream (for dipping)

Instructions

In a mixing bowl, combine the shredded chicken with BBQ sauce until well coated. Set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced bell pepper and red onion, sautéing until they are softened, about 5-7 minutes.
On a clean surface, lay out one tortilla. Spread a generous amount of the BBQ chicken mixture on half of the tortilla. Top with a handful of shredded cheese, then add some sautéed bell pepper and onion.
Fold the tortilla over to create a half-moon shape.
In the skillet, place the folded quesadilla and cook for 3-4 minutes on one side until golden brown and crispy. Carefully flip it using a spatula and repeat on the other side for an additional 3-4 minutes.
Once both sides are nicely browned and the cheese has melted, remove the quesadilla from the skillet and let it sit for a minute before cutting it into wedges.
Repeat the process with the remaining tortillas and filling.
Garnish the quesadilla melts with fresh chopped cilantro and serve with sour cream on the side for dipping.

Notes

Serve with sour cream for dipping.

Keyword BBQ chicken, easy recipe, quesadilla