BBQ Chicken Quesadillas Recipe

Ingredients

• 8gluten-free tortillas (such as Mission or Siete)
• about 420 g (3 cups; made from approximately 450 g raw chicken breast)cooked, shredded chicken breast
• 227 g (8 oz)shredded sharp cheddar cheese
• 125 ml (½ cup), or to tasteBBQ sauce

Instructions

1. 1

   Mix the chicken

   Put the cooked, shredded chicken in a mixing bowl with the BBQ sauce. Stir until the chicken is evenly coated.

2. 2

   Assemble the quesadillas

   Set four tortillas on a clean work surface. Divide the BBQ chicken between them, then top with the shredded cheddar. Place the remaining four tortillas on top to make four sandwiches.

3. 3

   Cook until crisp

   Warm a non-stick frying pan over medium heat. Cook one quesadilla for about 3–4 minutes, until the underside is golden and crisp. Flip carefully and cook for another 3–4 minutes, until the cheese has melted and the tortilla is crisp.

4. 4

   Cook the rest

   Repeat the same process with the remaining quesadillas.

5. 5

   Slice and serve

   Take the quesadillas out of the pan and leave them to cool briefly before cutting into wedges. Serve warm with sides such as sour cream, guacamole or salsa.

What are BBQ chicken quesadillas?

Quesadillas are a Mexican dish of tortillas filled with cheese and cooked until the outside is toasted. This version brings in an American-style barbecue flavour with sauced chicken and sharp cheddar.

The method keeps things simple: make four filled tortilla sandwiches, then cook each one in a pan until crisp. Gluten-free tortillas make the recipe suitable for cooks choosing that type of wrap.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 31g protein, 38g carbs, 18g fat.

The tortillas and BBQ sauce provide most of the carbohydrates, while cheddar contributes much of the fat and chicken supplies most of the protein. Serve a wedge with salad or vegetables for a more balanced plate.

Choosing the filling

Chicken: Use cooked, shredded breast so it mixes easily with the sauce and warms through quickly in the pan. Keep the shreds fairly small for even filling.

BBQ sauce: The sauce brings sweetness, tang and smoky flavour. Start with the stated amount, then adjust it to taste without making the chicken mixture overly wet.

Cheddar: Sharp cheddar gives the filling a pronounced savoury flavour and melts between the tortillas. Shredded cheese distributes more evenly than large pieces.

Building a tidy quesadilla

Even filling: Divide the chicken over the four bottom tortillas rather than piling it in the centre. Leave a little space around the edge so the filling is less likely to spill when you flip.

Top layer: Scatter the cheese over the chicken before adding the second tortilla. It helps bind the filling as it melts, while the top tortilla makes the sandwich easier to turn.

Getting the texture right

Pan heat: Medium heat gives the tortilla time to brown while the cheese melts. If the pan is too hot, the outside may colour before the filling is properly warmed.

Doneness: Look for a golden, crisp underside before flipping, then cook the second side until crisp as well. The cheese should be melted when you cut into the quesadilla.

Timing and serving

Cook in batches: The recipe makes four quesadillas, so cook them one at a time unless your pan has room for more without crowding. Keep the heat steady as you work through the batch.

Serve them warm, cut into wedges, with sour cream, guacamole or salsa if you like. A simple salad or crunchy vegetables make fresh accompaniments to the rich, cheesy filling.

Working with gluten-free tortillas

Gluten-free tortillas can be more fragile than wheat tortillas, so handle them gently when assembling and turning. If a tortilla cracks, press it together lightly and use a wide spatula to flip the quesadilla.

Different brands and sizes brown at different rates. Use the stated cooking time as a guide and check the colour and crispness as each tortilla cooks.

Recipe notes & tips

• Shred the cooked chicken finely so it is easy to spread across the tortillas.
• Keep the filling away from the edges to make flipping neater.
• Use a broad spatula to support the quesadilla as you turn it.
• Cook over medium heat so the cheese has time to melt before the tortilla gets too dark.
• Let each quesadilla rest briefly before slicing to help the filling settle.

Variations

• Add red onion: Scatter a little finely sliced onion over the chicken for extra bite.
• Bring the heat: Stir a pinch of chilli flakes into the BBQ chicken for a spicier filling.
• Use another cheese: Swap some cheddar for Monterey Jack if you want a milder, stretchy melt.
• Add sweetcorn: Mix sweetcorn kernels into the chicken for a sweet contrast.
• Make it smoky: Choose a smoky BBQ sauce for a more pronounced barbecue flavour.

Common mistakes to avoid

• Too much sauce: The filling can make the tortillas soggy; coat the chicken without leaving it swimming in sauce.
• Overfilling: The quesadilla may split when turned; spread the filling in a moderate, even layer.
• Pan too hot: The tortilla can brown before the cheese melts; lower the heat to medium.
• Flipping too soon: A soft underside may fold or tear; wait until it is golden and crisp enough to support the filling.
• Cutting immediately: Hot filling may spill out; let the quesadilla cool briefly before slicing.

How to store

Refrigerate leftover quesadillas in a covered container for up to 3 days. Reheat in a frying pan over medium-low heat until warmed through and crisp again; a microwave will soften the tortillas.

Frequently asked questions