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BBQ Chicken Quesadillas

A sweet and spicy BBQ sauce combines with veggies, chicken and cheese in these barbecue chicken quesadillas – giving you the perfect quick and easy weeknight dinner!

Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. boneless, skinless chicken tenders
  • 3/4 cup your favorite BBQ sauce
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/2 cup thinly sliced green onions
  • 1/4 cup petite diced red onion
  • 13 teaspoons diced chiles in adobo or hot sauce, optional
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 68 oz. shredded cheese
  • 6 (10 inch) flour tortillas
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat oil in a large saute pan over medium high heat. 
  3. Season chicken with salt and pepper and saute for 2-4 minutes on each side or until cooked through. 
  4. Dice chicken and add to a large bowl along with barbecue sauce, black beans, green onion, red onion, chiles in adobo, cumin, chili powder, garlic powder and shredded cheese. 
  5. Add a large pinch of salt and pepper and stir to combine. 
  6. Place tortillas on a parchment lined baking sheet. 
  7. Add about 3/4 cup of filling to half of each tortilla and fold it over, sealing the filling inside. 
  8. Bake for 10-12 minutes or until the cheese is melty and the tortilla is crispy and light golden brown. 
  9. Slice and serve with more BBQ sauce!

Notes

You can use rotisserie chicken in place of the chicken breast to save a few minutes of prep time! I’d recommend about 2.5 cups of shredded rotisserie chicken in place of the 1 lb. of chicken tenders.

Feel free to use smaller flour tortillas to stretch the meal a bit further. If you’re making these for a crowd (or even for your toddlers) feel free to use 6 or 8 inch tortillas to get more bang for your buck.

Don’t stuff the quesadillas with too much filling. It’s tempting to pile that cheesy chicken BBQ deliciousness high on that flour tortilla, but practice some restraint here and stick to about 3/4 of a cup per 10 inch tortilla. This will ensure that you don’t end up with a sloppy mess!

To make these ahead of time: Just follow the instructions below but refrigerate (tightly covered) after filling and folding for up to 24 hours. Take them out of the fridge about 20 minutes before baking so they can come to room temp(ish). Then bake according to the instructions below, but be prepared to add a couple extra minutes of cook time.

Keywords: shredded bbq chicken quesadillas, healthy chicken quesadilla, easy chicken quesadilla