BBQ Chicken Quesadillas
These BBQ chicken quesadillas are deliciously messy! Stuffed with BBQ chicken, homemade guacamole, and plenty of melted pepper jack cheese they’re sure to be a hit as game-day snack or dinner.
If there was a Church of Quesadillas with pews filled with proper quesadillas (otherwise known as authentic) dressed conservatively with just cheese and tortillas than this quesadilla I’m sharing would definitely be shunned. With all of the BBQ chicken, homemade guacamole, and ooey-gooey cheese these BBQ chicken quesadillas are not traditional. The other quesadilla parishioners would be aghast to see a quesadilla of this sort sashay down the aisle for Sunday services. Listen closely, you can probably hear the fervent whispers from the other quesadillas bouncing off the church walls.
So, let’s take a walk on the wild side of quesadillas.
BBQ Chicken Quesadillas
And now that I’ve got your attention with these blasphemous quesadillas let’s get to the details…
- And it starts with boneless, skinless chicken breast that I like to pound out thin before cooking in a pan. It helps shorten the cook time and it tenderizes the chicken.
- There’s also some chopped red onion that simmers in store-bought BBQ sauce before you add the chicken back to the pan. That’s it for the chicken filling.
- I prefer an all-in-one quesadilla so instead of serving the homemade guacamole on the side I like to spread it on the tortillas and top it with BBQ chicken and shredded pepper jack cheese. It ups the messiness quotient a bit but eliminates the need for an extra bowl to serve the guacamole. And, frankly, it’s delicious.
- I cook the quesadillas in a non-stick pan just until the tortillas are crispy and the cheese is melted. Slice each in half, pile them on a plate, and serve. You may be judged by the purists, but your soul will celebrate.
More Recipe Ideas
Green Chile Chicken Enchiladas
BBQ Chicken Quesadillas
These BBQ chicken quesadillas are deliciously messy! Stuffed with BBQ chicken, homemade guacamole, and plenty of melted pepper jack cheese they’re sure to be a hit as game-day snack or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 quesadillas 1x
- Category: Dinner
- Cuisine: American
Ingredients
- 2 teaspoons olive oil
- 8 ounce boneless, skinless chicken breast
- salt and pepper
- 1/2 cup chopped red onion
- 1/2 cup store-bought BBQ sauce
- 1 tablespoon chopped fresh cilantro
- 4 (8-inch) flour tortillas
- 8 ounces shredded pepper jack cheese
For the Guacamole
- 2 avocados, pitted and peeled
- Juice of 1/2 a lime
- 1/4 teaspoon kosher salt
- 2 teaspoons chopped fresh cilantro
Instructions
- Pound the chicken out to a thickness of 1/4-1/2″ thick. Season both sides of the chicken with salt and pepper. In a 10-inch skillet, heat the olive oil over medium heat.
- Cook the chicken for four to five minutes on each side or until the chicken is cooked through. Transfer the chicken to a cutting board. In the same pan, cook the onion over medium heat or until it’s softened. Add the BBQ sauce and chopped cilantro and stir to combine.
- Shred or thinly slice the chicken. Transfer it to the pan with the BBQ sauce and stir. Simmer the chicken in the sauce for a few minutes, then take the pan off the heat and set it aside.
- In a medium bowl, mash the avocados with a fork until they are broken down. Add the lime juice, salt, and cilantro and stir to combine.
- To make the quesadillas, spread the guacamole on one-half of each of the tortillas. Top with the BBQ chicken and shredded cheese. Fold the other half of the tortilla over the filling.
- Coat the bottom of a non-stick skillet with a thin layer of olive oil. Heat the pan over medium heat and then cook each quesadilla on each side until they are crispy and browned. Slice each quesadilla in half and serve.
Nutrition
- Calories: 699
- Sugar: 17.7g
- Fat: 21.7g
- Carbohydrates: 54.6g
- Fiber: 7.3g
- Protein: 33.7g