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When your day’s packed and you need good food with zero fuss, barbecue chicken quesadillas totally hit the spot. That chewy cheese, zippy sauce, and leftover chicken all together? It's like magic, snack or dinner.
I gave this a shot after a backyard cookout left us with extra grilled chicken. Now I whip it up for game night, spur-of-the-moment hangs, or any time I want comfort food super quick.
Irresistible Ingredients
- Barbecue sauce: about one and a half cups, sweet and tangy is the way, store-bought or homemade, up to you
- Tortillas: six of the eight-inch size, aim for soft and bendy ones with little junk in the label
- Shredded chicken: two cups worth, rotisserie or any leftover chicken does the trick
- Cheddar cheese: two cups, shredded right before using if you want max flavor, or buy pre-shredded if you want to save time
Easy-Peasy Steps
- Coat Chicken With BBQ:
- Combine your barbecue sauce and chicken in a bowl, mixing until all that meat’s packed with saucy flavor
- Warm Up Tortilla:
- Put a tortilla in a preheated skillet set on low-medium, just warming it up so cheese’ll melt later
- Cheese, Chicken, More Cheese:
- Sprinkle some cheese on half your warm tortilla, pile on your chicken mix, and then top with another hit of cheese for that gooey bite
- Fold, Press, and Sizzle:
- Fold over your tortilla, tap it gently, then let each side cook till gold and cheesy inside, flipping so both sides get that crunch
- Slice & Eat:
- Do this with all your tortillas, then cut into wedges and munch quick, while they're melty and crispy
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Cheddar and that smoky tang always win everyone over around here. Once, my kid dumped a mountain of cheese inside. That night at home movie night? We barely had leftovers!
How to Store
Stash leftover quesadillas in a layered container (stick some parchment paper in between) and keep them in the fridge for up to three days. Skip the microwave—use a skillet or toaster oven to make them crispy again.
Ingredient Swaps
No cheddar? Mix up mozzarella and Monterey Jack for bonus cheese pulls. Use gluten-free or whole wheat tortillas if that’s your thing. A bold barbecue sauce (like smoky chipotle or spicy) brings a brand new twist every time.
How to Serve
Dunk wedges in ranch or scoop on salsa. Try a fast salad or crunchy slaw alongside. Going to a party? Cut ‘em into triangles. Lunch at home? Drop some guac on top and dive in.
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Where It Comes From
This mashup borrows quesadillas from Mexican kitchens and tosses in barbecue sauce, straight out of backyard Texas cookouts. Proof that comfort grub’s always changing with new flavors and uses up what’s on hand so nothing’s wasted.
Common Questions
- → What about using extra chicken I already cooked?
Definitely! Any cooked chicken works—grilled, poached, rotisserie—just rip it up and coat with BBQ sauce.
- → How can I make sure the outside stays nice and crunchy?
Keep your pan dry and cook over low to medium. Let each side brown until it’s super crisp before you flip.
- → Are there cheeses besides cheddar that work?
You bet! Try Colby jack, Monterey Jack, or mozzarella. They all melt really well and taste awesome with BBQ.
- → Can I get everything ready before I want to eat?
Of course. Put them together, stick them in the fridge, and cook when you’re hungry.
- → How should I dish these up?
Slice into wedges and serve with salsa, more BBQ sauce, or even sour cream for dipping. Makes ’em extra good for sharing.
- → Is it alright to throw extras in the freezer?
No problem—cool them down, wrap real tight, and freeze. Reheat in a pan or oven so they crisp back up.