Description

Transform leftover BBQ chicken into crispy, cheesy quesadillas in just 20 minutes. Perfect weeknight dinner that’s quick, delicious, and family-friendly.

Ingredients

Scale

2 cups leftover BBQ chicken, shredded
4 flour tortillas (10-inch)
1½ cups shredded cheddar cheese
1½ cups shredded mozzarella cheese
½ medium red onion, thinly sliced
¼ cup fresh cilantro, chopped
2 tablespoons butter or olive oil
¼ cup BBQ sauce for serving
½ cup sour cream, optional

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Instructions

1. Remove leftover BBQ chicken from refrigerator and let sit for 10 minutes. Shred into bite-sized pieces if needed.
2. Lay out all four tortillas on a clean surface. Divide cheese evenly among tortillas, sprinkling over half of each tortilla.
3. Distribute shredded BBQ chicken over the cheese, followed by sliced red onions and fresh cilantro.
4. Fold each tortilla in half to create a half-moon shape, pressing gently to seal.
5. Heat a large skillet over medium heat and add butter or olive oil.
6. Place one quesadilla in the skillet and cook for 3-4 minutes until golden brown on the bottom and cheese begins melting.
7. Carefully flip using a wide spatula and cook for 2-3 minutes on the second side until golden and crispy.
8. Remove from skillet and repeat with remaining quesadillas.
9. Let cool for 2 minutes, then cut into wedges.
10. Serve immediately with BBQ sauce, sour cream, and your favorite toppings.

Notes

Store leftover quesadillas wrapped in foil in the refrigerator for up to 3 days. Reheat in a skillet for best results. Can be frozen for up to 2 months—assemble but don’t cook, then freeze wrapped tightly. Cook from frozen, adding 2-3 extra minutes to cooking time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 quesadilla
Calories: 485
Sugar: 8g
Sodium: 890mg
Fat: 24g
Carbohydrates: 35g
Fiber: 2g
Protein: 32g