Best 3 Barbecued Chicken Quesadillas Recipes

Calling all Mexican food lovers! Get excited for a culinary journey with our tantalizing BBQ Chicken Quesadillas recipe. This dish is a delightful symphony of flavors, textures, and aromas that will tantalize your taste buds. Picture this: succulent BBQ chicken, gooey cheese, crisp tortillas, and a medley of fresh, vibrant toppings. Our recipe features two tempting variations – a classic version and a zesty avocado salsa version. Both promise an explosion of taste with every bite. Are you ready to embark on this flavor-packed adventure? Let's get cooking!

Let's cook with our recipes!

BARBECUED CHICKEN QUESADILLAS

Barbecued Chicken Quesadillas image

Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 medium mango, peeled and diced
2 small plum tomatoes, seeded and diced
1/3 cup diced green pepper
3 green onions, chopped
3 tablespoons minced fresh cilantro
1 small Anaheim or jalapeno pepper, seeded and diced
3 tablespoons lime juice
Salt and pepper to taste
QUESADILLAS:
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast
1/4 cup barbecue sauce

Steps:

In a small bowl, combine the first nine ingredients; cover and refrigerate. , Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa.

Nutrition Facts : Calories 531 calories, Fat 18g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 5g fiber), Protein 40g protein.

BARBECUED CHICKEN QUESADILLAS

Barbecued Chicken Quesadillas image

A great quesadilla recipe that tastes like its been made with slow-cooked barbecued chicken!

Provided by belizza

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

4 (5 ounce) skinless, boneless chicken breast halves
½ cup barbeque sauce
⅓ cup chopped fresh parsley
¼ teaspoon garlic, finely minced
8 (9 inch) flour tortillas
2 small plum tomatoes, seeded and chopped
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.
Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir barbeque sauce, parsley, and garlic into chicken.
Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 tomatoes and 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 802.7 calories, Carbohydrate 73.8 g, Cholesterol 141.5 mg, Fat 29.7 g, Fiber 4.5 g, Protein 57 g, SaturatedFat 14.6 g, Sodium 1535.6 mg, Sugar 11.9 g

BARBECUED CHICKEN AND CHICKPEA QUESADILLAS

Barbecued Chicken and Chickpea Quesadillas image

Provided by Sara Foster

Categories Cheese Chicken Poultry Appetizer Super Bowl Kid-Friendly Graduation Backyard BBQ Lunch Legume Chickpea Summer Monterey Jack Peanut Free Tree Nut Free Soy Free Small Plates

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 cups shredded cooked chicken
1/2 cup bottled barbecue sauce
Sea salt and freshly ground black pepper
1 15-ounce can chickpeas (about 2 cups), drained but not rinsed, 2 tablespoons liquid reserved
2 garlic cloves, minced
2 scallions, minced (white and green parts)
8 7-inch flour tortillas
1/2 cup fresh cilantro leaves
2 ounces smoked Gouda cheese, shredded (about 1/2 cup)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
Olive oil for oiling the grill pan

Steps:

Preheat the oven to 200°F.
Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.

Tips:

To make the chicken more flavorful, marinate it in a mixture of chili powder, cumin, paprika, garlic powder, salt, and pepper for at least 30 minutes before cooking.

If you don't have a grill, you can cook the chicken in a skillet over medium heat. Just be sure to cook it until it is cooked through.

To make the quesadillas, simply fill a tortilla with cooked chicken, cheese, and any other desired toppings. Then, fold the tortilla in half and cook it in a skillet over medium heat until the cheese is melted and the tortilla is golden brown.

Serve the quesadillas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Barbecued chicken quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.