Can I use a different type of cheese?

Absolutely! Monterey Jack melts beautifully and has a mild flavor, or try a Mexican cheese blend. Pepper jack adds a nice kick if you like heat. Just stick with cheeses that melt well.

What if my quesadilla falls apart when I flip it?

Make sure you're using enough cheese (it acts as a binder), press down gently while cooking, and wait until the bottom is properly golden before flipping. Using two spatulas can help, or slide it onto a plate and flip it back into the pan.

Can I make these without leftover chicken?

Yes! You can quickly cook chicken breast in a skillet, shred it, and toss it with BBQ sauce. Canned chicken also works in a pinch, just drain it well first.

BBQ Chicken Quesadillas Recipe with Melted Cheese (Quick & Easy!)

Name: BBQ Chicken Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1/2 cup barbecue sauce (plus extra for dipping); 2 cups shredded cheddar cheese (or Monterey Jack); 4 large flour tortillas (10-inch burrito size); 1/4 cup chopped green onions (optional); 2 tablespoons olive oil; 1/2 cup red onion, thinly sliced (optional); 1/3 cup cilantro, chopped (optional)

BBQ Chicken Quesadillas

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Quick and delicious BBQ Chicken Quesadillas featuring tender shredded chicken tossed in tangy barbecue sauce with melted cheese in crispy tortillas. Ready in 20 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 quesadillas (4 servings) 1x
Category: Weeknight Dinner
Method: Pan-Fry
Cuisine: Mexican-American

Ingredients

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2 cups cooked shredded chicken
1/2 cup barbecue sauce (plus extra for dipping)
2 cups shredded cheddar cheese (or Monterey Jack)
4 large flour tortillas (10-inch burrito size)
1/4 cup chopped green onions (optional)
2 tablespoons olive oil
1/2 cup red onion, thinly sliced (optional)
1/3 cup cilantro, chopped (optional)

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Instructions

In a mixing bowl, combine shredded chicken and 1/2 cup barbecue sauce until well coated.
Heat 1 tablespoon olive oil in a large 10-12 inch skillet over medium heat for about 30 seconds.
Place one tortilla in the skillet and sprinkle with 1/2 cup shredded cheese evenly across the surface.
Spread 1/2 cup BBQ chicken mixture evenly over the cheese, leaving a 1/2-inch border around edges.
Add red onion slices and cilantro if desired, then top with another 1/2 cup shredded cheese.
Cover with a second tortilla and press lightly with spatula.
Cook for 3-4 minutes until the bottom tortilla is golden brown and cheese begins bubbling at the edges.
Carefully flip the quesadilla using a wide spatula and cook another 3-4 minutes until golden and cheese is fully melted.
Remove from skillet, let rest 1-2 minutes, then repeat with remaining ingredients.
Slice into 4-6 wedges and serve warm with extra BBQ sauce.

Notes

Use full-fat cheese for best melting. Rotisserie chicken saves time and adds extra flavor.
Keep heat at medium to prevent burning while ensuring cheese melts completely. Press lightly while cooking to help layers stick.
Can be made ahead and stored refrigerated for 3 days or frozen for 2 months. Reheat in skillet for best crispiness.

Nutrition

Serving Size: 1 quesadilla
Calories: 450 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/bbq-chicken-quesadillas/