I have a new favorite "girl dinner" and I need to tell you about it. These BBQ Chicken Quesadillas are insane. And truth me told, my husband and children are both obsessed with them too. They come together at lightening speed, they use simple ingredients, and we are obsessed. It's an easier spin on my Grilled BBQ Chicken Pizza If you want to round out the meal, a big scoop of Esquites (Mexican Street Corn Salad) on the side is absolutely the correct move. And if you find yourself making these BBQ Chicken Quesadillas on a weeknight and want to keep the Tex-Mex momentum going, my Poblano Corn Quesadillas are another go-to that belongs in the lineup.
BBQ Chicken Quesadillas at a Glance
- 🕒 Total Time: 20 minutes
- 👪 Servings: 4 servings
- 🍝 Cuisine Type: American / Tex-Mex
- 🧂 Flavor Profile: Smoky, tangy BBQ chicken meets melty Pepper Jack and Monterey Jack cheese, all tucked inside a buttery, golden, crispy flour tortilla.
- 📖 Dietary Info: Contains dairy and gluten
- 📦 Storage Notes: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat to bring back the crispy exterior.
- ⭐ Why You'll Love It: These quesadillas are the kind of dinner that feels like a treat but comes together in about 20 minutes flat. The double-cheese method is an absolute game changer because it acts like glue and holds everything together perfectly. Rotisserie chicken makes this a total weeknight lifesaver, and the buttered tortilla trick gives you that golden, crispy exterior every single time. Serve them with extra BBQ sauce for dipping and watch them disappear fast.
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Why I Love This Recipe
BBQ Chicken Quesadillas are one of those recipes that sounds almost too simple to bother writing a post about and yet the difference between a great quesadilla and a mediocre one is enormous and completely worthy of a discussion and our time. I am here for the hard hitting research on behalf of all of us... you're welcome.
The two things that matter most on this BBQ Chicken Quesadillas are the butter and the two-cheese situation. Butter on the outside of the tortilla rather than oil is the thing that gives you that golden, slightly crispy exterior that a restaurant quesadilla has and a homemade one usually does not. The cheese acts as glue on both sides of the chicken and holds the whole thing intact so you get clean slices rather than a pile of filling that slides out the moment your knife touches it.
The BBQ chicken itself comes together in about two minutes: shredded rotisserie chicken tossed with BBQ seasoning that makes the whole filling taste like it has been marinating all day when in reality you just pulled a chicken from the grocery store on your way home. Rotisserie chicken is one of the greatest weeknight shortcuts in existence and if you want more ways to use it, my 12 Easy Leftover Rotisserie Chicken Recipes roundup has you completely covered.
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Ingredients
Substitutions & Swaps
🍗 Shredded Chicken
- Rotisserie or leftover chicken - Rotisserie chicken is the easiest shortcut, but any leftover cooked chicken works well here. Chicken breasts or thighs can both be shredded and tossed with the BBQ sauce and seasoning.
🌶️ BBQ Seasoning
- BBQ Seasoning - If you don't have Dalkin & Co. BBQ Seasoning, use your favorite BBQ rub or a simple combination of smoked paprika, garlic powder, onion powder, and a pinch of cayenne.
🍖 BBQ Sauce
- BBQ Sauce - Use your favorite BBQ sauce here. Smoky, spicy, or slightly sweet varieties all work well. Or omit it and keep it to a dry seasoning. Your call. I do it both ways.
🧀 Cheese
- Pepper Jack - Monterey Jack, cheddar, or Colby Jack are good options if you want less heat.
- Monterey Jack - Substitute mozzarella, Colby Jack, or a mild cheddar that melts well.
🌮 Tortillas
- Flour Tortillas - Burrito-size flour tortillas are easiest to fold and give you plenty of room for the filling.
- Whole Wheat Tortillas - Use in place of regular flour tortillas if you prefer.
- Gluten-Free Tortillas - Use your favorite flexible gluten-free tortillas and warm them briefly first if needed to prevent cracking.
How to Make BBQ Chicken Quesadillas
Step 1: In a bowl, toss the shredded chicken with the BBQ seasoning and the ⅓ cup BBQ sauce until every piece is coated. Give it a taste and add a little more seasoning if you want more punch.
Step 2: Combine your two cheeses in a separate bowl so they're ready to go. Don't skimp here; the cheese is doing a lot of work.
Step 3: Lay out your tortillas and butter one side of each; this is the side that goes down in the pan for that golden, crispy exterior.
Step 4: Flip a tortilla, butter side down, onto a plate or cutting board. On the unbuttered side, layer a big handful of cheese, then a quarter of the BBQ chicken, then another handful of cheese on top (cheese on both sides is the move; it acts like glue). Fold it in half.
Step 5: Heat a large skillet or griddle over medium heat. Cook the quesadillas two at a time if your pan allows, about 3 to 4 minutes per side, pressing down gently with a spatula, until golden brown and the cheese is fully melted.
Step 6: Let the BBQ Chicken Quesadillas rest for a minute before slicing into wedges; that cheese needs a second to settle or it'll all ooze out immediately (still delicious, just messy).
Step 7: Sprinkle with scallions and serve with extra BBQ sauce for dipping.
🧀🍗🔥 Tips & Tricks for the Best BBQ Chicken Quesadillas
Crispy, melty, smoky, and absolutely the quesadilla you will be making on repeat.
- Use rotisserie or leftover chicken to keep things easy. Shredded cooked chicken absorbs the BBQ sauce and seasoning quickly and makes this a true 20-minute dinner.
- Toss the chicken with the BBQ seasoning before assembling. This makes sure the smoky BBQ flavor is distributed throughout the filling.
- Mix the two cheeses together before you start. You'll get Pepper Jack and Monterey Jack in every bite and can assemble the quesadillas quickly once the skillet is hot.
- Layer cheese on both sides of the chicken. Cheese underneath and on top of the filling helps hold everything together once it melts.
- Butter the outside of the tortillas. A thin, even layer helps the tortillas become golden and crisp in the skillet.
- Stick with medium heat. This gives the cheese time to melt and the chicken time to warm through without browning the tortilla too quickly.
- Let the quesadillas rest for a minute before slicing. The melted cheese will settle slightly, helping the wedges hold together when you cut them.
Cheesy BBQ Chicken Quesadillas FAQs
Can I make BBQ Chicken Quesadillas ahead of time?
You can prep the BBQ chicken and shredded cheese ahead of time and refrigerate them separately. For the crispiest quesadillas, assemble and cook them just before serving.
Why does the recipe use two different cheeses?
Pepper Jack brings heat and sharpness, while Monterey Jack melts smoothly and keeps the filling creamy and cohesive. Using both gives you flavor complexity without the filling turning greasy or rubbery. Layering cheese on both sides of the chicken, rather than just one, also acts as a structural glue that holds the quesadilla together when you slice it.
Can I use a different cheese?
Yes. Oaxaca is incredible here and melts beautifully with a slightly stringy, satisfying stretch. Cheddar, Colby Jack, and Havarti are all great alternatives. The two-cheese combination is part of what makes these so good so try to keep some variety between a sharper or spicier cheese and a milder melting one.
Can I cook BBQ Chicken Quesadillas on a griddle instead of a skillet?
A flat griddle is actually ideal for quesadillas since you have more surface area and can cook multiple at once. The same buttered tortilla method applies and the results are equally great.
How do I keep the quesadilla from falling apart when I flip it?
Press the quesadilla down firmly with a spatula for the first 60 seconds on each side so the cheese begins to melt and bind everything together before you attempt the flip. Use a wide spatula and flip decisively in one motion rather than slowly nudging it over. Letting the quesadilla rest for a full minute after cooking also lets the cheese reset slightly, which means cleaner slices and less immediate ooze.
How do I store and reheat leftover BBQ Chicken Quesadillas?
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a dry skillet over medium heat for 2 to 3 minutes per side, until the tortilla is crisp and the cheese is melted.
Cheesy BBQ Chicken Quesadillas
Ingredients
- 2 cups shredded cooked chicken rotisserie chicken works great here
- 2 tablespoons Dalkin&Co BBQ Seasoning
- ⅓ cup BBQ sauce plus more for dipping (optional)
- 2 cups shredded Pepper Jack
- 1 cup shredded Monterey jack
- 4 large flour tortillas
- 2 tablespoons butter softened
- Sliced scallions for serving
Instructions
- In a medium bowl, toss the shredded chicken with the BBQ seasoning until evenly coated. If using BBQ sauce, add it now and toss to combine. Taste and add more seasoning or sauce as needed until the chicken has the flavor and sauciness you are going for.
- In a separate bowl, combine the pepper jack and Monterey Jack cheeses and set aside.
- Lay the tortillas flat and spread a thin layer of softened butter on one side of each tortilla. This is the side that goes down in the pan.
- Flip a tortilla butter-side down onto a plate or cutting board. On the unbuttered side, layer a generous handful of the cheese blend, then a quarter of the BBQ chicken, then another generous handful of cheese on top. Fold in half. Repeat with remaining tortillas.
- Heat a large skillet or griddle over medium heat. Cook the quesadillas two at a time if your pan allows, pressing down gently with a spatula, for 3 to 4 minutes per side until golden brown on the outside and the cheese is fully melted.
- Let the quesadillas rest for 1 minute before slicing into wedges. Sprinkle with sliced scallions and serve immediately with extra BBQ sauce on the side for dipping.
Notes
- Use rotisserie or leftover chicken to keep things easy. Shredded cooked chicken absorbs the BBQ sauce and seasoning quickly and makes this a true 20-minute dinner.
- Toss the chicken with the BBQ seasoning and sauce before assembling. This makes sure the smoky BBQ flavor is distributed throughout the filling.
- Mix the two cheeses together before you start. You'll get Pepper Jack and Monterey Jack in every bite and can assemble the quesadillas quickly once the skillet is hot.
- Layer cheese on both sides of the chicken. Cheese underneath and on top of the filling helps hold everything together once it melts.
- Butter the outside of the tortillas. A thin, even layer helps the tortillas become golden and crisp in the skillet.
- Stick with medium heat. This gives the cheese time to melt and the chicken time to warm through without browning the tortilla too quickly.
- Let the quesadillas rest for a minute before slicing. The melted cheese will settle slightly, helping the wedges hold together when you cut them.
