Cheesy BBQ Chicken Quesadillas

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BBQ-seasoned shredded chicken and two kinds of cheese are folded into buttered flour tortillas and skillet-toasted until golden, crispy, and perfectly melty.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: people

Author: Gaby Dalkin

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.

Nutrition (estimated)