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BBQ chicken quesadillas are a total game changer when you want something tasty and easy on a hectic weeknight. With plenty of melted cheese and bold barbecue sauce, they're an awesome way to turn leftover chicken into a cheesy bite everyone loves, snack or meal.
The first time I made this was after we ended up with extra grilled chicken from a family BBQ. Since then, it’s my trusty choice for last-minute hangouts, game days, or when I’m craving cozy food fast.
Ingredients
- Cheddar cheese: about two cups shredded for that classic gooey pull, shred it fresh if you want top-notch flavor, but pre-shredded is fine too
- Tortillas: six medium (eight-inch) tortillas, pick soft and flexible ones, as few preservatives as possible taste best
- Barbecue sauce: one and a half cups, pick a sweet and tangy kind, homemade is awesome but store-bought totally works
- Shredded chicken: about two cups, use any cooked chicken you’ve got leftover – rotisserie makes it easy and fast
Step-by-Step Instructions
- Repeat and Serve:
- Keep going with the rest of your tortillas, then once you're done, slice each into wedges and eat them while they're hot for max deliciousness
- Fold and Cook:
- Flip half of the tortilla over the filling and press gently so it sticks together, let it sizzle for a few minutes till golden underneath, then flip (carefully!) and cook until both sides are crisp and the cheese is runny
- Add Cheese and Chicken:
- Scatter some cheese on one half of the warm tortilla, spoon some barbecue chicken mix on top, and toss another handful of cheese over everything for extra meltiness
- Prepare the Tortilla:
- Stick a tortilla in a skillet that's been warming over low-medium heat, let it get just warm to the touch so the cheese melts evenly later on
- Mix the Chicken and BBQ Sauce:
- Throw your shredded chicken in a mixing bowl with barbecue sauce and stir till every piece is coated with that sweet-smoky flavor
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Cheddar and smoky-sweet barbecue sauce never fails in my house. One time my kiddo went all-in and doubled the cheese. It was the star at movie night, I swear.
Storage tips
Pop any leftover quesadillas in the fridge for up to three days. Stack them up in a sealed container with parchment between so they don’t stick. Skillet or toaster oven is best for reheating to bring back that crispy bite—skip the microwave if you can.
Ingredient Substitutions
No cheddar? Mix up some Monterey Jack and mozzarella for even more stretch. Swapping in whole wheat or gluten free tortillas is totally fine. If you change up the barbecue sauce (try chipotle or hot versions) it’ll shake things up big time.
Serving Suggestions
Pair BBQ chicken quesadillas with ranch dip or chunky salsa. A side of crunchy slaw or a fast salad works great. Cut into triangles for parties or, for lunch, scoop on some guacamole and dig in.
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Cultural and Historical Context
These quesadillas take a page from Mexican cooking, but the BBQ twist comes straight outta Texas and backyard barbecue traditions in the States. It just goes to show comfort food keeps changing, borrowing different flavors, and makes use of leftovers in the tastiest way.
Frequently Asked Questions
- → Can I use chicken leftovers for this?
Absolutely. Toss in any rotisserie, poached, or grilled chicken you've got. Just shred it and mix with BBQ sauce.
- → How do I keep my tortillas crispy?
Use a dry pan on low to medium heat and flip until both sides get nice and crisp.
- → Got options besides cheddar cheese?
Sure, swap cheddar for Monterey Jack, mozzarella, or Colby jack—they melt nicely and pair well with BBQ flavors.
- → Can these be put together ahead of time?
Yep! Assemble everything and stick them in the fridge, then cook when you’re ready to eat.
- → What's a good way to serve these?
Cut into triangles and set out with some BBQ sauce, salsa, or sour cream for dunking. Makes for fun, easy eating.
- → Is freezing the extras ok?
For sure—cool them, wrap up tight, and freeze. Warm up later in a pan or oven so they stay crunchy.