BBQ Chicken Quesadilla Recipe
User Reviews
5
BBQ Chicken Quesadilla Recipe
Description
The recipe begins by mixing shredded cooked chicken with BBQ sauce for a moist and flavorful filling. Cheddar cheese is grated, and corn, black beans, red pepper, and diced onion are prepared to add sweetness, texture, and depth. Spreading oil lightly on tortillas before heating helps achieve a crisp surface without excess greasiness.
One tortilla side is quickly toasted, then flipped, layered with cheese, the BBQ chicken mixture, and vegetables, before folding the tortilla in half and cooking on both sides to melt the cheese and warm filling. The final quesadilla is cut into four triangular slices for convenient serving.
This recipe works well for using leftover cooked chicken or freshly cooked breasts shredded after boiling, making it versatile and approachable for a quick meal or snack.
Ingredients
- 2 cups chicken or 2 small chicken breasts - see notes, cooked shredded
- ½ cup BBQ sauce storebought or homemade
- 1 cup cheddar cheese grated
- ¼ cup corn thawed, frozen
- ¼ cup black beans cooked
- ¼ cup red pepper diced
- ¼ cup onion diced
- 2 teaspoons neutral cooking oil generic cooking oil
- 4 inch flour tortillas or gluten-free tortillas, if needed
Instructions
- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use.
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over.
- Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip it over and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
Notes
- Use leftover cooked chicken or boil chicken breasts by cutting into smaller pieces and simmering 20 minutes for shredding.
- Drizzle oil lightly on tortillas before cooking to achieve a crisp but tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1 quesadilla (4slices) | |
| Calories | 552kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1077mg | 45% |
| Potassium | 481mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 304mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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