Barbecue Chicken and Cheddar Quesadillas


Barbecue sauce and green chili peppers add zing to this Mexican skillet sandwich recipe. Serve with sour cream and salsa for dipping.

Prep Time:
20 mins
Cook Time:
4 mins
Total Time:
24 mins


  • 2 cup Shredded Chicken Master Recipe (see recipe below)

  • ½ cup bottled barbecue sauce

  • 1 4 ounce can diced green chili peppers, drained

  • Nonstick cooking spray

  • 4 8 inch flour tortillas

  • 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)

  • 1 cup bottled salsa

  • ¼ cup dairy sour cream

  • ¼ cup sliced green onion (2)

Shredded Chicken Master Recipe

  • 4 ½ pound chicken thighs, skinned

  • 4 thyme sprigs

  • 4 parsley stems

  • 2 bay leaves

  • 3 cloves garlic, halved

  • ½ teaspoon whole black peppercorns

  • 1 32 ounce box chicken broth


  1. In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heated through.

  2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top evenly with shredded chicken mixture. Fold tortillas in half, pressing gently.

  3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.

Shredded Chicken Master Recipe

  1. Place chicken thighs in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of 100 percent cotton cheesecloth. Place thyme, parsley, bay leaves, garlic, and peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garni to slow cooker. Pour chicken broth over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

    BBQ Chicken and Cheddar Quesadilla
    Scott Little

Nutrition Facts (per serving)

415 Calories
18g Fat
33g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 415
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 45%
Cholesterol 115mg 38%
Sodium 1224mg 53%
Total Carbohydrate 33g 12%
Total Sugars 11g
Protein 30g
Vitamin C 8.9mg 44%
Calcium 313mg 24%
Iron 2.7mg 15%
Potassium 517mg 11%
Folate, total 24.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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