Name: BBQ Chicken Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 3-oz. raw boneless skinless chicken breast cutlet; 1/8 tsp garlic powder; 1/8 tsp onion powder; 1 tbsp BBQ sauce (45 calories or less per 2-tbsp. serving); 1 large high-fiber flour tortilla (110 calories or less); 1/4 cup shredded reduced-fat Mexican-blend cheese; 2 tbsp chopped red onion; 1 tbsp chopped fresh cilantro; nonstick spray

Growing up in Vermont, I thought BBQ was something you only got at summer cookouts—until I visited my aunt in Texas and fell hard for that smoky, tangy flavor. Back home, I started experimenting with ways to bring those bold tastes into our weeknight dinners. That’s how these BBQ Chicken Quesadillas became my family’s obsession. They’ve got all the comfort of classic chicken dishes but come together in just 20 minutes flat. What I love most? They’re packed with protein, sneaky veggies (shh, don’t tell the kids), and just enough gooey cheese to make everyone cheer when I pull them off the skillet.

A close-up of two BBQ Chicken Quesadillas sliced in half, topped with melted cheese, red onion, and cilantro. A small pan of BBQ chicken is visible.

Why You’ll Love These BBQ Chicken Quesadillas

Trust me, once you try these BBQ chicken quesadillas, they’ll become your new weeknight superhero. Here’s why:

Lightning fast: From fridge to plate in 20 minutes flat—perfect for those “what’s for dinner?!” panic moments.
Surprisingly healthy: Packed with 28g of protein and 8g of fiber, they’ll keep you full without weighing you down.
Endlessly customizable: Toss in whatever veggies you’ve got—bell peppers, spinach, even zucchini works!
Kid-approved magic: The crispy tortilla and melty cheese disguise the good stuff so well, my picky eater asks for seconds.

Seriously, these are the kind of quick, wholesome meals that make you feel like you’ve got your life together—even on chaotic weeknights.

Ingredients for BBQ Chicken Quesadillas

Here’s everything you’ll need to make these smoky, cheesy delights. I’m a stickler for using the right ingredients—trust me, it makes all the difference between a good quesadilla and a knock-your-socks-off one. Pro tip: grab pre-shredded cheese to save time, but always shred your own chicken for that perfect texture!

1 (3-oz.) raw boneless skinless chicken breast cutlet – Look for thin-cut to cook faster
1/8 tsp garlic powder – My secret weapon for instant flavor
1/8 tsp onion powder – The unsung hero of seasoning
1 tbsp BBQ sauce (45 calories or less per 2-tbsp serving) – I like the smoky mesquite kind
1 large high-fiber flour tortilla (110 calories or less) – The whole grain kind adds nice nuttiness
1/4 cup shredded reduced-fat Mexican-blend cheese – Melts like a dream
2 tbsp chopped red onion – For that satisfying crunch
1 tbsp chopped fresh cilantro – Don’t skip this—it brightens everything up!
Nonstick spray – My kitchen MVP for golden, crispy tortillas

See? Nothing fancy—just smart choices that come together beautifully. Now let’s make some magic!

How to Make BBQ Chicken Quesadillas

Alright, let’s get cooking! I promise this is so easy you’ll wonder why you ever ordered takeout. The key is working quickly and keeping that skillet at just the right temperature—too hot and the tortilla burns before the cheese melts, too low and you’ll end up with a sad, soggy mess. Follow these steps and you’ll have golden, crispy quesadillas that rival anything from your favorite cheesy chicken wrap spot.

Step 1: Cook the Chicken

First, grab that chicken breast and give it a quick sprinkle with garlic and onion powder—just a light dusting on both sides. Heat your skillet over medium-high and give it a quick spritz of nonstick spray. Cook the chicken for about 4 minutes per side until it’s beautifully golden and reaches 165°F inside. Pro tip: Don’t move it around too much! Letting it sit creates those delicious browned bits. Once done, chop it into bite-sized pieces and toss with BBQ sauce in a bowl.

Step 2: Assemble the Quesadillas

Now for the fun part! Lay your tortilla flat and pile that saucy chicken on one half—leave about an inch border so nothing spills out. Sprinkle with cheese (this acts like glue!), then scatter on the red onion and cilantro. Here’s where you can get creative—sometimes I sneak in some spinach or diced bell peppers when the kids aren’t looking!

Step 3: Crisp to Perfection

Wipe out your skillet (no need to wash) and give it another quick spray. Carefully slide your loaded tortilla in and let it cook for 2 minutes—you’ll hear that satisfying sizzle. Use a spatula to fold the bare half over the filling, then press down gently. Flip it like a pro after about 3 minutes when the bottom is golden and the cheese starts oozing. Cook another minute or two until both sides are perfectly crisp. Slice into wedges and serve immediately—that first melty bite is pure heaven!

A plate of golden-brown BBQ Chicken Quesadillas, topped with fresh cilantro and diced red onion.

Tips for the Best BBQ Chicken Quesadillas

After making these quesadillas more times than I can count, I’ve picked up some tricks that take them from good to “oh my goodness, can I have the recipe?” Here are my can’t-live-without tips:

Whole-grain tortillas are game-changers – They add nutty flavor and extra fiber without sacrificing that perfect crispiness. Just make sure to warm them slightly before filling so they don’t crack.
Veggie power! Sneak in diced bell peppers, spinach, or even zucchini when the chicken’s cooking. The BBQ sauce masks them beautifully—my kids never notice!
BBQ sauce control – Too much makes the tortilla soggy. I use just enough to coat the chicken (about 1 tbsp per quesadilla) and serve extra on the side for dipping.
Pizza cutter for the win – It slices through crispy tortillas like a dream and makes perfect wedges every time. Way easier than struggling with a knife!

These little tweaks make such a difference—you’ll wonder how you ever made quesadillas without them!

Serving Suggestions for BBQ Chicken Quesadillas

Now that you’ve got these golden, smoky quesadillas ready, let’s talk about what to serve with them! I love keeping things light and fresh to balance out that rich BBQ flavor. My go-to is a simple broccoli salad—the crunch and tang are perfect with the melty cheese. For kids (or picky adults), try pairing with carrot sticks and a Greek yogurt ranch dip—it’s creamy enough to feel indulgent but way healthier than the bottled stuff. And if you’re feeling fancy? Roasted sweet potato wedges make everything feel like a party. Honestly though, these quesadillas are so satisfying, sometimes we just eat them straight off the cutting board—no shame in that game!

Three golden-brown BBQ Chicken Quesadillas sliced and served on a grey plate, garnished with cilantro and red onion.

Nutritional Information for BBQ Chicken Quesadillas

Let’s talk numbers—because I know you’re curious about how these smoky, cheesy delights fit into a balanced day. Nutritional values are estimates and vary based on ingredients, but here’s the scoop on what you’re getting in one satisfying quesadilla:

320 calories – Light enough for lunch but filling enough for dinner
28g protein – Thanks to that lean chicken breast (hello, muscle fuel!)
8g fiber – All from that smart tortilla choice—your gut will thank you
6g sugar – Mostly from the natural sweetness in the BBQ sauce
8g fat (only 3g saturated) – The reduced-fat cheese makes all the difference

What I love most? These macros prove you don’t have to choose between flavor and nutrition. Now go enjoy that crispy, melty goodness guilt-free!

Close-up of golden-brown BBQ Chicken Quesadillas, topped with fresh red onions and cilantro, served on a white plate.

FAQ About BBQ Chicken Quesadillas

I get questions about these BBQ chicken quesadillas all the time—here are the answers to the ones that pop up most often in my kitchen and inbox!

Can I use pre-cooked chicken?

Absolutely! Leftover rotisserie chicken or meal-prepped grilled chicken works like a charm. Just chop it up, toss with about 2 teaspoons of BBQ sauce (since pre-cooked chicken tends to be drier), and you’re good to go. This shortcut saves me on busy nights when I forget to thaw chicken—no shame in the time-saving game!

How should I store leftovers?

These keep surprisingly well! Let them cool completely, then pop them in an airtight container in the fridge for up to 2 days. When you’re ready to eat, reheat in a dry skillet over medium heat for that just-made crispiness. Microwaving works in a pinch, but you’ll lose that perfect crunch—trust me, the extra skillet minute is worth it.

Can I freeze BBQ chicken quesadillas?

Yes! Freeze them whole or sliced after they’ve cooled completely. I layer them between parchment paper in a freezer bag—they’ll keep for about a month. To reheat, skip the microwave (soggy tortilla alert!) and go straight to a hot skillet. No need to thaw—just cook frozen over medium-low heat until heated through and crispy again. Perfect for those “I have nothing to eat” emergencies!