Written on March 27, 2013 at 8:30 am , by Kristin Porter
If there’s one dish that has stood the test of time at my house, it’s BBQ Chicken Quesadillas. Cheesy, filling, and laced with smokey-sweet BBQ chicken, I’ve been making these hand-held ‘dillas as quick lunches and dinners for years.
Not only are they easy to customize and cook, these quesadillas also happen to be my husband Ben’s #1 favorite meal – a dish he’d do anything for!
Need hubby to get something done around the house? Make him BBQ Chicken Quesadillas. Forgot something at the store? He’ll be happy to go back if BBQ Chicken Quesadillas are on the menu when he gets back. I’m telling you – these hot and crunchy quesadillas are loved by all!
While Ben prefers his quesadillas stuffed simply with cheddar cheese and shredded chicken coated with BBQ sauce, I love mine laced with sticky-sweet caramelized onions, grilled corn cut off the cob, or even sweet chopped apples thrown into the mix. Whatever you choose, the cooking method’s the same.
Start with the tortillas. You’ll want 4, 7-8″ flour tortillas to serve 4 people.
Next assemble the fillings, including 1 cup shredded sharp cheddar cheese (hand-grated is best, but pre-shredded will do in a pinch!) and roughly 1lb cooked-then-shredded chicken tossed with your favorite BBQ sauce. This dish is great for using up leftover grilled or sauteed chicken breasts, by the way, or even rotisserie chicken.
Preheat a large, nonstick-sprayed skillet over medium heat, then prop two tortillas against one another and sprinkle a couple Tablespoons cheese onto the bottom. I showed this quesadilla-cooking trick on my blog Iowa Girl Eats a few months ago and my readers went crazy for it. It’s the easiest way I know how to get multi quesadillas cookin’ at once!
Next layer on 1/4 of the chicken, and a couple more Tablespoons of cheese.
Fold the tortillas over then cook until golden brown on one side. Flip then cook until golden brown on the other.
Pull the quesadillas off the heat then let them rest for 3-4 minutes on a cooling rack before slicing into wedges. Letting the quesadillas cool gives the cheese a chance to meld all the ingredients together, and placing them on top of a cooling rack ensures the bottoms will stay nice and crisp.
I like to serve my BBQ Chicken Quesadillas with a side of BBQ sauce for dunking, and a crisp apple or side salad for something fresh.
I hope you enjoy these quesadillas as much as we do!