Ingredients
Scale
- For the BBQ Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (about 2 large breasts)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup BBQ sauce (your favorite brand or homemade)
- For the Quesadillas:
- 8 large flour tortillas (10–12 inch diameter)
- 2 cups shredded cheddar cheese (or Monterey Jack, Colby Jack, or a blend)
- 1/2 cup shredded Monterey Jack cheese (optional, for extra meltiness and flavor)
- 1/2 red onion, thinly sliced (optional, adds a nice bite)
- 1/2 green bell pepper, thinly sliced (optional, for sweetness and crunch)
- 1/4 cup chopped cilantro (optional, for freshness)
- 2 tablespoons butter or olive oil, for cooking quesadillas
Instructions
- Prepare the BBQ Chicken:
- If using raw chicken breasts or thighs, pat them dry with paper towels. This helps them brown better.
- In a medium bowl, combine olive oil, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and salt.
- Add the chicken to the bowl and toss to coat evenly with the spice mixture.
- Heat a large skillet or grill pan over medium-high heat.
- Add the seasoned chicken to the hot skillet and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken from the skillet and let it cool slightly.
- Shred the chicken using two forks or your hands.
- BBQ Sauce the Chicken:
- In a clean bowl, combine the shredded chicken and BBQ sauce. Toss to coat the chicken evenly with the sauce. Ensure every piece of chicken is nicely coated for maximum flavor.
- Assemble the Quesadillas:
- Lay out four tortillas on a clean work surface.
- Sprinkle half of each tortilla with cheddar cheese and Monterey Jack cheese (if using), leaving one half of the tortilla bare for folding.
- Top the cheese with a layer of BBQ chicken.
- If desired, add thinly sliced red onion and green bell pepper over the chicken.
- Sprinkle with chopped cilantro (if using).
- Fold the bare half of the tortilla over the filling to create a half-moon shape.
- Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat.
- Add butter or olive oil to the skillet and let it melt and coat the bottom of the pan.
- Carefully place the quesadillas in the hot skillet, working in batches if necessary to avoid overcrowding.
- Cook for 2-3 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey. Press down gently on the quesadillas with a spatula while cooking to ensure even browning and melting.
- Flip the quesadillas carefully using a spatula and cook the other side until golden brown and the cheese is fully melted.
- Serve and Enjoy:
- Remove the cooked quesadillas from the skillet and place them on a cutting board.
- Let them cool slightly for a minute or two before cutting them into wedges. This prevents the filling from spilling out too much.
- Cut each quesadilla into 2-3 wedges.
- Serve immediately while hot and cheesy with your favorite toppings and sides (see serving suggestions below).
Nutrition
- Serving Size: one normal portion
- Calories: 650-750
- Sugar: 15-25g
- Sodium: 1000-1500mg
- Fat: 30-40g
- Saturated Fat: 15-20g
- Carbohydrates: 50-60g
- Fiber: 3-5g
- Protein: 40-50g
- Cholesterol: 150-200mg