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BBQ Chicken Quesadilla Recipe
Ben Carraoli

BBQ Chicken Quesadilla Recipe

I still remember the first time I made this BBQ Chicken Quesadilla—I barely had the pan off the stove before slicing into it. The smoky aroma from the BBQ sauce mixed with melted cheese instantly filled my kitchen. I’ve made plenty of quesadillas before, but this one quickly earned a permanent spot in my weekly meal rotation.
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Prep Time 5 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 oz boneless skinless chicken breast cutlet — fresh chicken works best for juicy texture and even cooking.
  • 1/8 teaspoon garlic powder — adds savory depth without overpowering the BBQ flavor.
  • 1/8 teaspoon onion powder — complements the chicken and enhances overall taste.
  • 1 tablespoon BBQ sauce — choose a smoky slightly sweet sauce with lower sugar for balance.
  • 1 large whole-wheat or high-fiber flour tortilla — crisps nicely and holds the filling well.
  • 1/4 cup shredded reduced-fat Mexican-blend cheese — freshly grated cheese melts smoother and tastes better.
  • 2 tablespoons finely chopped red onion — adds crunch and mild sweetness.
  • 1 tablespoon fresh cilantro chopped — brightens up the rich flavors.
  • Nonstick cooking spray — prevents sticking without adding extra oil.

Method
 

  1. Heat a skillet over medium-high heat and spray lightly with nonstick spray. Season the chicken with garlic and onion powder and cook for about 4 minutes per side until fully cooked. Let it rest briefly, then chop into small pieces and toss with BBQ sauce.
  2. Place the tortilla flat and spread the BBQ chicken over one half. Sprinkle cheese evenly, then add red onion and cilantro. This layering helps everything melt together evenly while keeping flavors balanced.
  3. Heat the skillet again over medium-high heat and spray lightly. Place the tortilla in the pan, fold it over, and press gently with a spatula. Cook until golden and crispy on both sides, flipping once. Slice into wedges and serve warm.

Notes

  • I always grate the cheese fresh — it melts smoother and tastes richer.
  • I let the chicken cool slightly before adding BBQ sauce to prevent sogginess.
  • I prefer lightly toasting the tortilla first for extra crispiness.
  • A smoky BBQ sauce gives deeper flavor than overly sweet ones.
  • Sometimes I add a pinch of smoked paprika to the chicken for extra depth.